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soy protein (concentrate, isolate) soy milk; soy sauce (tamari, teriyaki sauce) tempeh (fermented whole soybeans) textured vegetable protein (used as meat substitute or extender in school and prison meal programs) tofu (prepared from soy milk, coagulated, pressed to remove excess water) The following food additives may contain soy protein:
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
Some forms of soy are more processed than others, such as soy protein isolate or textured vegetable protein—common in protein powders and vegan meat alternatives—and soybean oil, found in many ...
Textured soy chunks. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
Choose a protein powder that fits your needs—popular types of protein powder include whey, casein, soy, and plant-based options like pea or hemp protein. Try to avoid protein powder with a lot ...
Soy protein isolates or soybean flour and gluten are usually used as foundation for most meat substitutes that are available on the market. Soy protein isolate is a highly pure form of soy protein with a minimum protein content of 90%. The process of extracting the protein from the soybeans starts with the dehulling, or decortication, of the seeds.
The unsweetened protein powder is 100% vegan and formulated to support your daily metabolic functions without potential dietary irritants such as whey, dairy, or soy. Pros: Doctor formulated
A 2019 systematic review found that intake of soy and soy isoflavones is associated with a lower risk of mortality from gastric, colorectal, breast and lung cancers. [74] The study found that an increase in isoflavone consumption by 10 mg per day was associated with a 7% decrease in risk from all cancers, and an increase in consumption of soy ...