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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use whole soy flour as a source of protein and fiber in baked …
What it is
Whole soy flour is made from ground whole soybeans. It contains the bean's oil and protein. It is a source of fiber, protein, and other nutrients.
Why it's used
Manufacturers use whole soy flour as a source of protein and fiber in baked goods. It can also act as an emulsifier, helping to blend ingredients like oil and water. It is often found in cakes, breads, and egg substitutes.
Health notes
Whole soy flour is generally recognized as safe (GRAS) by the FDA. It is a source of soy protein, which the FDA states may reduce the risk of heart disease when consumed as part of a diet low in saturated fat and cholesterol. JECFA has evaluated soy protein. Evidence on other health effects of soy is mixed and ongoing.
Allergen info
Soy is one of the FDA's 9 major food allergens. People with a soy allergy should avoid products containing whole soy flour.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.