SOY FLOUR

Soy Flour is a finely ground product made from roasted or raw soybeans, commonly used in food processing, bakery products, and nutritional supplements.
Soy Flour is valued for its high protein content, functional properties, and ability to improve texture, flavor, and nutritional quality of foods.
Soy Flour is available in different forms, including full-fat, defatted, and lecithinated, to meet specific industrial and dietary needs.

CAS Number: 68308-36-1 (generic food product reference)
EC Number: Not applicable (natural food product)
Molecular Formula: Not applicable (complex mixture of proteins, carbohydrates, and fats)
Molecular Weight: Not applicable (mixture)

Synonyms: Soy Flour, Soya Flour, Soybean Flour, Defatted Soy Flour, Full-Fat Soy Flour, Lecithinated Soy Flour, Toasted Soy Flour, Soy Protein Flour, Soy Baking Ingredient, Soy-Based Flour, Soy Flour, Soya Flour, Soybean Flour, Defatted Soy Flour, Full-Fat Soy Flour, Toasted Soy Flour, Roasted Soy Flour, Raw Soy Flour, Enzyme-Active Soy Flour, Enzyme-Inactive Soy Flour, Low-Fat Soy Flour, Soy Protein Flour, Soybean Protein Flour, Soybean Powder, Soy Powder, Soybean Meal Flour, Soybean Protein Meal, Soy Protein Meal, Soybean Defatted Flour, Soybean Protein Powder, Soybean Extract Flour, Soybean Processing Flour, Soybean Industrial Flour, Soybean Technical Flour, Soy Food Flour, Soy Functional Flour, Soy Nutritional Flour, Soy Dietary Flour, Soy Protein Enriched Flour, Soy Isolate Flour, Soy Concentrate Flour, Soybean Concentrate Flour, Soybean Isolate Flour, Soybean Nutrient Flour, Soy Nutritional Additive, Soy Dietary Additive, Soy Supplementary Flour, Soy Functional Additive, Soy Nutraceutical Flour, Soy Health Flour, Soy Fortified Flour, Soy Food Ingredient, Soy Food Supplement, Soybean Additive Flour, Soy Food Grade Flour

APPLICATIONS

Soy Flour is used in bakery products.
Soy Flour improves protein content in bread.
Soy Flour enhances texture and volume of baked goods.

Soy Flour is applied in pasta production.
Soy Flour enriches nutritional value of noodles.
Soy Flour improves elasticity of dough formulations.

Soy Flour is used in snack foods.
Soy Flour contributes to protein-enriched extruded snacks.
Soy Flour provides texture and crunchiness to crackers.

Soy Flour is incorporated in beverages.
Soy Flour is added to protein shakes.
Soy Flour is used in powdered drink mixes for nutrition.

Soy Flour is applied in infant nutrition.
Soy Flour is used in soy-based infant formulas.
Soy Flour provides plant-derived protein for infants.

Soy Flour is used in meat alternatives.
Soy Flour supports development of vegetarian burgers.
Soy Flour improves binding and juiciness in plant-based meats.

Soy Flour is incorporated in confectionery.
Soy Flour is used in chocolate formulations.
Soy Flour improves viscosity control in candy production.

Soy Flour is used in bakery products.
Soy Flour improves dough handling and elasticity.
Soy Flour enhances crust color, moisture retention, and shelf life.

Soy Flour is applied in protein fortification.
Soy Flour increases protein content in bread, pasta, and snacks.
Soy Flour provides essential amino acids for improved nutritional balance.

Soy Flour is used in meat products.
Soy Flour acts as a binder and extender in sausages, patties, and processed meats.
Soy Flour improves water-holding capacity and texture.

Soy Flour is employed in infant and clinical nutrition.
Soy Flour contributes plant-based protein for infant formulas.
Soy Flour supports specialized diets requiring lactose-free alternatives.

Soy Flour is included in beverage formulations.
Soy Flour is used in protein shakes and nutritional beverages.
Soy Flour contributes to creamy mouthfeel and nutritional enrichment.

Soy Flour is applied in gluten-free formulations.
Soy Flour replaces wheat flour in specialized bakery products.
Soy Flour enhances structure and nutritional value in gluten-free bread.

Soy Flour is used in confectionery.
Soy Flour improves emulsification in chocolate and candies.
Soy Flour stabilizes fillings and coatings.

Soy Flour is applied in dietary supplements.
Soy Flour provides high-quality plant protein.
Soy Flour is combined with vitamins and minerals in functional foods.

Soy Flour is used in aquafeed and livestock feed.
Soy Flour contributes protein and energy in animal diets.
Soy Flour supports growth and efficiency in fish and poultry.

Soy Flour is employed in traditional foods.
Soy Flour is used in soy-based sauces and snacks.
Soy Flour enriches cultural recipes in many regions.

DESCRIPTION

Soy Flour is a fine, cream-colored to light yellow powder.
Soy Flour has a mild bean-like flavor, with roasted variants offering nutty notes.
Soy Flour is odorless to slightly aromatic depending on processing.

Soy Flour is produced by grinding roasted or defatted soybeans.
Defatted Soy Flour is made from soybean meal after oil extraction.
Full-Fat Soy Flour retains natural oil, providing higher energy value.

Soy Flour is rich in proteins (~40–50%), carbohydrates, isoflavones, and dietary fiber.
Soy Flour is low in starch compared to cereal flours.
Soy Flour contains essential amino acids, especially lysine.

Soy Flour is widely used as a functional ingredient.
Soy Flour improves water absorption, emulsification, and texture in formulations.
Soy Flour is an economical, versatile, and nutritionally rich ingredient for the food industry.

PROPERTIES

Chemical Nature: Complex mixture of proteins, carbohydrates, oils, and fiber
Appearance: Fine cream to light yellow powder
Odor: Mild, bean-like
Taste: Nutty or bland depending on processing
Density: ~0.45–0.60 g/cm³ (bulk)
Protein Content: ~40–50% (defatted soy flour)
Fat Content: 1–20% depending on grade
Moisture: ~6–10%
Solubility: Dispersible in water; insoluble as whole flour
pH: ~6.5–7.0 (aqueous suspension)
Stability: Stable under dry storage conditions
Storage Temperature: Store in cool, dry area away from moisture and pests

FIRST AID

Inhalation:
Remove to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation occurs.

Skin Contact:
Wash thoroughly with water and soap.
Seek medical attention if irritation persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Seek medical attention if irritation continues.

Ingestion:
Safe at food-use levels.
If discomfort occurs, rinse mouth and drink water.
Seek medical advice if allergic reaction develops.

Note to Physicians:
Be aware of possible soy protein allergy in sensitive individuals.

HANDLING AND STORAGE

Handling:
Wear dust masks in industrial settings to avoid inhalation.
Use protective gloves and goggles in processing environments.
Wash hands after handling.

Storage:
Store in airtight containers in a cool, dry, ventilated place.
Protect from insects, rodents, and moisture.
Avoid prolonged storage to prevent rancidity in full-fat soy flour.

Spill and Leak Procedures:
Avoid dispersing dust.
Sweep or vacuum into clean containers.
Dispose of in accordance with local food safety or feed regulations.