2008 Woodie Awards
With so many soy products, healthy eating means moderation
Jeanette DiRubba, Reporter
Issue date: 6/5/08 Section: Features
Many sides of soy
Whole soybeans
As soybeans mature in the pod they ripen into a hard, dry bean. Most soybeans are yellow. However, there are brown and black varieties. Whole soybeans can be cooked and used in sauces, stews and soups.
Edamame,
green vegetable soybeans
These large soybeans are harvested when the beans are still green and sweet tasting. They are high in protein and fiber and contain no cholesterol.
Soy fiber
Soy fiber like okara, soy bran and soy isolate fiber products are high-quality, inexpensive sources of dietary fiber.
Soy flour
Soy flour is made from roasted soybeans ground into a fine powder. There are three kinds of soy flour available: natural or full-fat, defatted, and soy flour with lecithin.
HVP, hydrolyzed
vegetable protein
A protein obtained from any vegetable, including soybeans, that is broken down into amino acids by a chemical process called acid hydrolysis.
Isolated soy protein
When protein is removed from defatted flakes the result is soy protein isolates, the most highly refined soy protein, also known as soy isolates.
Soy-based infant formulas
Soy-based infant formulas are similar to other infant formulas except that a soy protein isolate powder is used as a base, instead of cow's milk. Carbohydrates and fats are added.
Meat alternatives
Meat alternatives made from soybeans contain soy protein or tofu and other ingredients mixed together to simulate various kinds of meat. These meat alternatives are sold as frozen, canned or dried foods.
Nondairy soy frozen dessert
Nondairy frozen desserts are made from soymilk or soy yogurt. Soy ice cream is one of the most popular desserts made from soybeans and can be found in grocery stores.
Soy cheese
Soy cheese is made from soymilk. Its creamy texture makes it an easy substitute for sour cream or cream cheese and can be found in variety of flavors in natural foods stores.
Whole soybeans
As soybeans mature in the pod they ripen into a hard, dry bean. Most soybeans are yellow. However, there are brown and black varieties. Whole soybeans can be cooked and used in sauces, stews and soups.
Edamame,
green vegetable soybeans
These large soybeans are harvested when the beans are still green and sweet tasting. They are high in protein and fiber and contain no cholesterol.
Soy fiber
Soy fiber like okara, soy bran and soy isolate fiber products are high-quality, inexpensive sources of dietary fiber.
Soy flour
Soy flour is made from roasted soybeans ground into a fine powder. There are three kinds of soy flour available: natural or full-fat, defatted, and soy flour with lecithin.
HVP, hydrolyzed
vegetable protein
A protein obtained from any vegetable, including soybeans, that is broken down into amino acids by a chemical process called acid hydrolysis.
Isolated soy protein
When protein is removed from defatted flakes the result is soy protein isolates, the most highly refined soy protein, also known as soy isolates.
Soy-based infant formulas
Soy-based infant formulas are similar to other infant formulas except that a soy protein isolate powder is used as a base, instead of cow's milk. Carbohydrates and fats are added.
Meat alternatives
Meat alternatives made from soybeans contain soy protein or tofu and other ingredients mixed together to simulate various kinds of meat. These meat alternatives are sold as frozen, canned or dried foods.
Nondairy soy frozen dessert
Nondairy frozen desserts are made from soymilk or soy yogurt. Soy ice cream is one of the most popular desserts made from soybeans and can be found in grocery stores.
Soy cheese
Soy cheese is made from soymilk. Its creamy texture makes it an easy substitute for sour cream or cream cheese and can be found in variety of flavors in natural foods stores.
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