Spotlighting Soybeans in Food:

1. Spotlighting Soybeans in Food: Challenges and Opportunities March 14, 2012

2. Meet the Speaker Dr. Karl Weingartner University of Illinois at Urbana-Champaign National Soybean Research Laboratory 1101 W. Peabody Drive Urbana, Illinois 61801 217-333-4088 kweingar@illinois.edu Dr. Weingartner is a food technologist at NSRL, specializing in soybean processing for edible uses. He is also involved in the development of applications for the incorporation of soy in meat/dairy analogs and baking. Additionally, Dr. Weingartner is an expert in soy processing and utilization for small- and medium-scale soybean operations.

3. Soybean Processing Introduction • What is a soybean? • Importance as an agricultural crop • Importance as a food

4. Soybean Processing Introduction • What is a soybean? • Importance as an agricultural crop • Importance as a food

5. What is a soybean? • Legume • Oilseed • “Miracle” bean

6. The Soybean

7. Schematic Drawing of a Soybean Seed Hypocotyl Cotyledon Seed Coat Soya Handbook

8. Stages in Germination and Early Seedling Growth Soybeans: Improvement, Production, and Uses American Society of Agronomy, Edited by B. E. Caldwell

9. Soybean Plant Soya Handbook

10. Well Nodulated Soybean Root System Soybeans: Improvement, Production, and Uses American Society of Agronomy, Edited by B. E. Caldwell

11. What is a soybean? • Legume • Oilseed • “Miracle” bean

12. Soybean Composition Soluble Carbohydrate 15% Protein 38% Oil 18% Moisture, Ash, Other 14% Insoluble Carbohydrate 15% Soya Handbook

13. Chemical Composition of Soybean and its Components on Dry Basis * Calculated by difference 100 – (protein + fat + ash); consists of crude fiber and N free extract. Soybeans Processing for Food Uses International Soybean Program, University of Illinois

14. What is a soybean? • Legume • Oilseed • “Miracle” bean

15. Chemical Composition of Soybean and its Components on Dry Basis * Calculated by difference 100 – (protein + fat + ash); consists of crude fiber and N free extract. Soybeans Processing for Food Uses International Soybean Program, University of Illinois

16. Human Consumption Soybeans’ Many Uses: Edible Uses Filled Milks Food Drinks Frozen Dairy Desserts Full Fat Soy Flour Gravies Grits High Fiber Breads Hypoallergenic Milk Infant Formulas Margarine Mayonnaise Noodles Pancakes Pastries Pasta Peanut Butter Roasted Soybeans Alimentary Paste Antioxidants Baby Food Batters and Breading Baked Soybeans Bakery Ingredients Beer and Ale Beverage Powders Bread and Rolls Cakes and Cake Mixes Canned Meats Cereals Cheeses Coarsely-Chopped Meats Coffee Creamers Coffee Whiteners Cookies Cooking Oils Dietary Supplements Doughnuts Emulsified Meats Emulsifying Agents Salad Dressing Sandwich Spread Sauces Sausage Casings Shortenings Soups Soy Flour Concentrates Soy Flour Isolates Soy Sprouts Sweet Rolls Traditional Soyfoods Whipped Toppings Whole Muscle Meats Bread Candy Pan Grease Extender Pie Crust Miso Soymilk Soy Sauce Tofu Tempeh Animal Consumption Soy Isoflavones Vitamin E Phytosterols Aquaculture Bee Food Dairy Feeds Fox and Mink Feeds Pet Food Poultry Feed Soybean Meal Swine Feed Candies Crackers Dietary Items Soynut Butter Soy Coffee Chocolate Coating Pharmaceuticals 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

17. Soybeans’ Many Uses: Industrial Uses Disinfectants Dispersing Agents Dust Suppressants Electrical Insulation Engine Oils Epoxies Fermentation Aids Filter Material Films for Packaging Fuel Additives Fungicides Furniture Care products Hair Care products Hand Cleaners Home and Lawn Products Hydraulic Fluids Insulation Leather Substitutes Linoleum Backing Odor Reduction Paper Coating Paint Strippers Paints- Water Based Adhesive Agricultural Adjuvants All-Purpose Lubricants Alternative Fuels Analytical Reagents Animal Care Products Antibiotics Anti-Corrosion Agents Anti-Foam Agents Anti-Spattering Agents Anti-Static Agents Asphalt Emulsions Auto Care Products Bar Chain Oils Binders- Wood/Resin Biodiesel Fuel Candles Carpet Backing Caulking Compounds Core Oils Cleaning Products Concrete Supplies Crayons Paint Inks Insecticides Rubber Particle Boards Pesticides Pharmaceuticals Plastics Polyesters Putty Resins Saw Guide Oils Solvents Stabilizing Agents Textiles Varnishes Vinyl Plastics Wallboard Waterproof Cement Waxes Wetting Agents Alcohol Yeast Margarine Calf Milk Replacers Cosmetics 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

18. Henry Ford’s “Soybean Car” Henry Ford demonstrated the strength of his “soybean car” by hitting it with an axe in front of photographers. The car was built with fourteen panels made of soybean plastic.

19. Review Soybeans are: • Legume, fix nitrogen • Oilseed, source edible oil • “Miracle” bean, nutritious & many uses

20. Soybean processing Introduction • What is a soybean? • Importance as an agricultural crop • Importance as a food

21. Soybean Importance • United States • Globally • Use

22. U.S. Crop Area Planted 2010 Rice 1% Soybeans 30% Wheat 21% Cotton 4% Barley 1% Sunflower 1% Oats 1% Other 5% Sorghum 2% Corn 34% 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

23. Soybean Yield by State 2010 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

24. Mr. Kip Cullers, Soybean Producer Purdy, Missouri Soluble Carbohydrate 15% Oil 18%

25. U.S. Soybean Use by Livestock 2010 Poultry 49% Other 3% Pet Food 3% Dairy 8% Swine 25% Beef 12% 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

26. World Soybean Production 2010 United States 35% Other 4% Canada 2% Paraguay 3% Brazil 27% India 4% China 6% Argentina 19% 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

27. World Protein Meal Consumption 2010 Soybeans 69% Copra 1% Fish 2% Peanut 2% Palm Kernel 2% Sunflower Seed 5% Cotton Seed 6% Rapeseed 13% 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

28. U.S. Soybean Oil Consumption 2010 Salad or Cooking Oil 58% Other Edible Products 5% Industrial Products 14% Baking and Frying Fats 23% 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association

29. Soybean Processing Introduction • What is a soybean? • Importance as an agricultural crop • Importance as a food

30. Soybean Grades According to US Standards Grades* *Soybeans not meeting standards in grades 1-4 and any that are musty or sour are sample grade, not acceptable for human consumption. †Brown, black or discolored soybeans- not yellow or green. Soybeans for the Tropics: Research, Production and Utilization S.R. Singh, K.O. Rachie and K.E. Dashiell

31. Soybean Composition Soluble Carbohydrate 15% Protein 38% Oil 18% Moisture, Ash, Other 14% Insoluble Carbohydrate 15% Soya Handbook

32. Chemical Composition of Soybean and its Components on Dry Basis * Calculated by difference 100 – (protein + fat + ash); consists of crude fiber and N free extract. Soybeans Processing for Food Uses International Soybean Program, University of Illinois

33. Sugar Analysis of Hydrolyzed Carbohydrates from Soybean Products Soybeans for the Tropics: Research, Production and Utilization S.R. Singh, K.O. Rachie and K.E. Dashiell

34. Effect of Raffinose Plus Stachyose in the Diet of Humans Soybeans for the Tropics: Research, Production and Utilization S.R. Singh, K.O. Rachie and K.E. Dashiell

35. Essential Amino Acid Composition Soybeans Processing for Food Uses International Soybean Program, University of Illinois

36. Fatty Acid Composition of Soybean Oil * Includes traces of lower molecular weight acids. Soybeans Processing for Food Uses International Soybean Program, University of Illinois

37. Carbohydrates in Soybeans *Small quantities of arabinose, glucose and verbascose are reported to be present. Soybeans Processing for Food Uses International Soybean Program, University of Illinois

38. How much protein? • Beans • Peanuts • Fish • Meat • Soybeans?

39. Extractability of Proteins in Defatted Soybean Meal as a Function of pH Soybeans Processing for Food Uses International Soybean Program, University of Illinois

40. Amino Acid and Peptide Chain Soluble Carbohydrate 15% Oil 18%

41. Globular Protein in Tertiary Structure Oil 18%

42. Function Soy Protein Water absorption increase Fat absorption or repulsion increase Emulsification Gelling increase Texture improvement

43. Example (general): Soy Protein function in Baking • Moisture retention increased • Crust color improved • Texture improved • Bleaching (dough whiting) • Shelf life extended • Fat absorption decreased (doughnuts) • Cholesterol reduced

44. Example (specific): Soy Replace Egg or Milk • Combination of soy protein and lecithin • Reduce cost • Use at less than 5% • Replace 50% to 100% • Lecithinated soy flour for egg yolk replacement

45. Protein Texturization Mechanism

46. Protein Texturization Mechanism

47. Protein Texturization Mechanism

48. Textured Soy Protein

49. Soy as a Meat Analog

50. Processing and Marketing Soybeans for Meat, Dairy, Baking and Snack Applications Technology and Equipment People Food A unique opportunity to gain hands-on experience and practical knowledge about soybeans June 3 – 8, 2012 REGISTRATION: www.nsrl.illinois.edu/INTSOY/courses/registration.html