Linoleic and linolenic acids, two essential fatty acids found in soybeans, aid in the body's absorption of vital nutrients, and regulate smooth muscle contraction, blood pressure, and the growth of cells. The hulls are processed to create fiber additives for breads, cereals and snacks and livestock feed. After dehulling, the beans are rolled into flakes that may be used in animal feed or processed into flour. Crude soybean oil is extracted by immersing flakes in a solvent bath. These products are used in manufactured foods to help retain moisture, improve shelf life, add protein and texture and as a substitute for meat.
Soy flour is produced by grinding and screening defatted flakes.
Soy flour adds protein and improves crust color and the shelf life of baked goods. Isolates are used to add texture to meat products and are valued for their emulsifying properties. Soy isolates are the chief component of many dairy-like products including cheese, milk, nondairy frozen desserts and coffee whiteners. Protein drinks, soup bases and gravies are manufactured from these concentrates. Hydrogen is infused through soybean oil at a controlled temperature, changing the chemical and physical structure of the oil until it will solidify at room temperature.