Partially Defatted Soy Flour
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What it is
Partially defatted soy flour is made from soybeans that have had most of their oil removed. The remaining soybean material is then ground into a fine powder. This process concentrates the protein and fiber content of the soybean.
Why it's used
Manufacturers use partially defatted soy flour as a source of protein and fiber, and to improve texture and moisture retention in baked goods. It can also act as a binder and emulsifier. It is commonly found in breads, cakes, cookies, and other baked items.
Health notes
Partially defatted soy flour is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of plant-based protein and fiber, which are components of a healthy diet. International bodies like JECFA have evaluated soy products, but specific evaluations for partially defatted soy flour may vary. Evidence does not suggest adverse health effects from typical dietary consumption.
Allergen info
Soy is one of the nine FDA major allergens. Partially defatted soy flour is derived from soybeans and is therefore considered a major allergen.
Products containing Partially Defatted Soy Flour
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Spring Sola LLC
Sweet & Buttery Bagels, Sweft & Buttery
High in sodium — 23% DV per serving
259kcal
21.2Protein
15.3Fat
35.3Carbs
Spring Sola LLC
Chocolatey Chip Flavored Bagels, Chocolatey Chip
High in sodium — 22% DV per serving
259kcal
21.2Protein
15.3Fat
35.3Carbs
Spring Sola LLC
Blu-Berry Flavored Bagels, Blu-Berry
High in sodium — 22% DV per serving
259kcal
21.2Protein
15.3Fat
35.3Carbs
Spring Sola LLC
Plain Bagels, Plain
High in sodium — 23% DV per serving
259kcal
21.2Protein
16.5Fat
30.6Carbs