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Developing ingredients from the soybean |
K. LIU, Food Science, Monsanto Co., 800 N. Lindbergh Blvd., O3D, Saint Louis, MO 63167 Soybean production and utilization as food arose in ancient China no later than the 11th century B.C. Since then, soybean has become one of major staples in the Far East region due its high protein and high oil contents and versatility in transforming into soyfoods. Elsewhere in the world, where history of soybean production and utilization is within a century, food use of soybeans has been limited mainly to extracted oil and protein ingredients. Yet, in recent years, there has been a major breakthrough in soy nutrition. It is now well recognized that regular consumption of soyfoods helps prevent many diseases, including breast, colon, and prostate cancers, heart diseases, and osteoporosis, and alleviate menopausal symptoms. Soy protein and many other naturally-occurring phytochemicals have been identified as possible beneficial components. Consequently, consumer interest in soyfoods and soy-enriched foods has reached to all time high. There is an on-going effort in developing soy ingredients worldwide to meet this new demand. Existing soy ingredients are being improved, and many new ingredients are being created, all targeting for better taste and performance in wide varieties of food systems, improved nutritional and health benefits, and easier to use. Generally speaking, these new or improved soy ingredients result from applications of food technology and/or plant breeding technology (including biotechnology). Product examples of using food technology include very fine soy flour, functional soy proteins, soy peptide CSPHP, UniCell soybeans, soytrim, and concentrated soy isoflavones, etc. Product examples of using breeding technology include high oleic soy oil, low saturate soy oil, and soy ovokinin protein (to be developed), etc. It is anticipated that more and better soy ingredients will be introduced in years ahead as the industry eyes on booming soyfoods and nutraceutical markets.
Session 27, Developing technologies on functional ingredients for improving the health benefits of Asian foods
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