Today, this type of seed is found in many of the foods we consume daily, although not everyone is aware of it. So what makes this seed so widely used?
Soybeans are frequently included in processed food ingredients.
Soybeans have been cultivated in Asia for 5,500 years, but since then, they have spread globally. Soybeans have an extremely high concentration of protein and fat; these components have recently been used in everything from mayonnaise to biodegradable plastics.
To extract soybean protein, the beans are sometimes hulled and then pressed through rollers to form thin flakes, which are then soaked in water to separate the protein. Additionally, whole soybeans can be soaked and ground into a protein-rich, white liquid. In both cases, the resulting substance can be used to make foods like tofu or filtered to produce soy milk. On an industrial scale, these proteins can be utilized in various ways to create processed foods.
Soybean oil is even more widely used. Extraction methods help separate the components into two: refined soybean oil used for items like salad dressings and a substance known as lecithin. Lecithin is composed of molecules called phospholipids, which have a water-attracting phosphate head and a fat-attracting tail.
Soybean seeds.
These characteristics make phospholipids excellent for naturally blending separate ingredients. For example, in chocolate production, phospholipids bind to both the fatty component of cocoa butter and the water-soluble sugar particles, making it easier to combine them into a smoother mixture. A similar process occurs with powdered products that need to be rehydrated instantly. Soy lecithin binds with water and helps the powder disperse more quickly.
While there are other plant sources we can process to create lecithin and protein, the mild flavor and widespread availability of soybeans have secured their place in thousands of food products.
But is consuming so much soy healthy? Soybeans contain many essential amino acids that our bodies need, making them one of the best ways to obtain these proteins without eating meat. Moreover, the fat content in soy is mainly composed of what is known as “good fats” – polyunsaturated and monounsaturated fatty acids, which can lower cholesterol and reduce the risk of heart disease.
However, some compounds in soybeans can inhibit the absorption of various minerals in our bodies. Approximately 0.3% of the general population is allergic to soy, which can be severe in some rare cases. But for many people, the most common complaint about consuming soy is the increased frequency of bloating.
Additionally, soybean cultivation raises a concerning issue. To meet the soybean farms necessary for the heavy industry, processed foods, and animal feed, vast areas of land have been deforested. From 2006 to 2017, approximately 22,000 square kilometers of the Amazon rainforest were cleared to produce soybeans.
