Soy Protein Flour

Soy protein flour is made from dehulled soybeans that have been cooked and ground into a flour. It is a concentrated source of protein derived from soybeans, a legume. The process typically involves removing most of the oil from the soybeans before grinding.

Soy protein flour is used as a protein enhancer and texturizer in a variety of food products. It can help improve the binding and emulsification properties of foods. It is commonly found in processed meat products, baked goods, and meat alternatives.

Soy protein flour is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of complete protein, containing all essential amino acids. JECFA has evaluated soy protein and established an acceptable daily intake. Evidence suggests soy protein may have a role in heart health, though research is ongoing.