Soya Food Online
Food in Johannesburg

Soya food online.
and refined soy, wheat germ, soy grits •        Soy.
introduces you to a range of non-gmo soy protein products:•        Soy.
granulated lecithin, enzyme active or de-activated, defatted, balls and chunks •        High.
textured and micronised proteins: soy meat extenders and replacement.
flours: toasted, granulate mince, as well as powdered and.
protein soy concentrate and isolate•        Crude.
alternatives - soy powder, sunflower and peanut oils, palm, gelatinised starch and whey powder.

About Soya Soy has been grown for three millennium in Asia and, more recently, has been successfully cultivated around the world. Today, the world’s top producers of soy are the United States, Brazil, Argentina, China and India. Approximately 98 percent of the soybean meal that is crushed is further processed into animal feed with the balance used to make soy flour and proteins. Because soybeans are grown around the world under many different climatic conditions and have been grown for many centuries, there is wide range of soybean varieties. Genetically modified (GM) soybeans varieties began to be commercially grown in 1996, and they quickly became predominant in the major soy producing countries. Seed Varieties With the dramatic increase in GM crops over the last decade, soybeans that have been bred traditionally have become increasingly valuable for use in the European Union and other areas particularly sensitive to the use of genetic modification. Some soybeans are larger in size and higher in protein than others, while some varieties have a brown, buff or clear-colored hilum (the spot on the soybean where it connects to the pod). Organic and IP soybeans command a premium in the marketplace because of the additional work involved. Major Products About 85 percent of the world’s soybean crop is processed into meal and vegetable oil, and virtually all of that meal is used in animal feed. Some two percent of the soybean meal is further processed into soy flours and proteins for food use. Approximately six percent of soybeans are used directly as human food, mostly in Asia. Soybeans are also processed into many industrial products. In addition, soybeans are processed into hydraulic oil, grease, solvent, ink, plastics and other products. These processes are: Solvent extraction: This process, which is the one used most commonly around the world, uses hexane to leach or wash (extract) the oil from flaked oil-seeds. This method reduces the level of oil in the extracted flakes to one percent or less. Continuous pressing: This process is performed at elevated temperatures, using a screw press to express the oil from ground and properly conditioned soybeans. Hydraulic or batch pressing: This is an intermittent pressing operation carried out at elevated temperatures in a mechanical or hydraulic press after the soybeans have been rolled into flakes and properly conditioned by heat treatment. Elements of the Soya Bean Soy Protein The protein in the soybean contains all of the essential amino acids necessary for humans, and can sustain health at all stages of development. Soy Oil Soybeans, in comparison to other beans, grains and cereals, contain a high amount of fat. Fortunately, the fat found naturally in the soybean, and that which ends up in whole soybean-based foods (and most traditionally processed soy-foods such as tofu, soy-milk, tempeh, full fat soy flour, and liquid soybean oil) can be categorized as a healthy fat. Approximately 50 percent of the fat in soybeans is linoleic acid, a polyunsaturated fat and an essential nutrient. In addition, soybean oil can contain as much as 8 percent alpha-linolenic acid, which is an Omega-3 fatty acid, the type of fat found in fish which is believed to be beneficial in lowering the risk of heart disease. The primary soluble carbohydrates in the soybean are the sugars stachyose, raffinose and sucrose. The amounts of these sugars vary according to both the variety of soybean and its growing conditions, but for the most part, together, they make up about 10 percent of the soybean.