Soy protein was first used in foods in 1959. Since then, it has been added to vegetarian foods, soups, meat substitutes and salad dressings. It is used as an emulsifier, helping to blend other ingredients and add texture. There are a variety of soy protein forms available.
Benefits
The quality of soy protein is equivalent to animal protein. Its popularity has increased since the 1990s for vegetarians and meat eaters. This is mainly due to its known health benefits. Soy protein can help reduce the risk of heart disease, obesity and high cholesterol.
Hydrolyzed Soy
Hydrolyzed soy protein is used in the food industry to enhance flavor because of its monosodium glutamate, or MSG, content. This is the industry's way of adding MSG without having to declare it on the product label. Hydrolyzed soy protein often contains large amounts of genetically modified soy.
Tofu
Tofu is a white curd made from soybeans. It is made in a similar manner to cheese. It is rich in protein and calcium, and is among the most easily digestible forms of soy protein. Tofu is often used in soups, but can also be used in salads, salad dressings, stir-fry and as a meat substitute in vegetarian burgers and sausage. Although tofu has no flavor of its own, it readily absorbs the flavor of herbs and spices added to it.
Soy Milk
Soy milk is made by soaking, cooking and blending soybeans, then drawing off the remaining liquid. Honey or vanilla is often added to sweeten the milk. It is almost always made from organic soybeans. It can be used on cereals or in cooking and is as easily digested as tofu.
Miso
Miso is a paste made by cooking and then fermenting soybeans with salt in wooden casks for up to three years. Miso is flavored by adding grains such as wheat or barley to the fermentation process. Because of the fermentation, miso is rich in enzymes and beneficial bacteria. It is used in dressings, soups and spreads.
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