Glossary

Hydrolyzed Vegetable Protein (HVP)
Hydrolyzed vegetable protein (HVP) is a protein obtained from any vegetable, including soybeans. HVP is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring and spice blends, canned and frozen vegetables, meats, and poultry.

Lecithin
Extracted from soybean oil, lecithin is used in food manufacturing as an emulsifier for products high in fats and oils. It also promotes stabilization, antioxidation, crystallization, and spattering control.

Soy Fiber (Okara, Soy Bran, and Soy Isolate Fiber)
There are three basic types of soy fiber: okara, soy bran, and soy isolate fiber. All of these products are high-quality, inexpensive sources of dietary fiber. For a definition of okara, see below. Soy bran is made from hulls (the outer covering of the soybean), which are removed during initial processing. The hulls contain a fibrous material that can be extracted and refined for use as a food ingredient. Soy isolate fiber, also known as structured protein fiber (SPF), is soy protein isolate in a fibrous form.

Soy Flour (50% protein)
Soy flour is made from roasted soybeans ground into a fine powder. All soy flour gives a protein boost to recipes. Soy flour is 50 percent protein, and defatted soy flour has an even higher concentration than full-fat flour. Soy flour is gluten-free, so yeast-raised breads made with soy flour are more dense in texture. There are three kinds of soy flour available: Natural or full-fat, which contains the natural oils found in the soybean; Defatted, which has the oils removed during processing; and Lecithinated, which has had lecithin added to it.

Soy Grits
Soy grits are similar to soy flour, except that the soybeans have been toasted and cracked into coarse pieces rather than the fine powder of soy flour. Soy grits can be used as a substitute for flour in some recipes. High in protein, soy grits can be added to rice and other grains and cooked together.

Soy Protein Concentrate (70% protein)
Soy protein concentrate comes from defatted soy flakes. It contains 70 percent protein, while retaining most of the bean’s dietary fiber. It is a highly digestible source of amino acids and is bland in flavor.

Soy Protein Isolate (Isolated Soy Protein) (90% protein)
When protein is removed from defatted soy flakes the result is soy protein isolate, the most highly refined soy protein. Containing 90 percent protein, soy protein isolate possesses the greatest amount of protein of all soy products. They are a highly digestible source of amino acids, which are the building blocks of protein, necessary for human growth and maintenance. Isolates are bland in flavor.

Soy Protein, Textured (Flour or Concentrate)
Textured soy protein usually refers to products made from textured soy flour and textured soy protein concentrates. Textured soy flour is made by running defatted soy flour through an extrusion cooker, which allows for many different forms and sizes. It contains 50 percent protein as well as the dietary fiber and soluble carbohydrates from the soybean. When hydrated, it has a chewy texture. It is widely used as a meat extender. Often referred to as textured soy protein, textured soy flour is sold dried in granular and chunk style and is bland in flavor. Textured soy protein concentrates are made by extrusion and are found in many different forms and sizes. Textured soy protein concentrates contain 70 percent protein as well as the dietary fiber from the soybean. When hydrated, they have a chewy texture and contribute to the texture of meat products.

Soybean Oil & Products
Soybean oil, also referred to as soy oil, is the natural oil extracted from whole soybeans. It is the most widely used oil in the United States, accounting for more than 75 percent of our total vegetable fats and oils intake. Oil sold in the grocery store under the generic name “vegetable oil” is usually 100 percent soybean oil or a blend of soybean oil and other oils. Read the label to make certain you’re buying soybean oil. Soybean oil is cholesterol free and high in polyunsaturated fat. Soybean oil also is used to make margarine and shortening.

Green Vegetable Soybeans (Edamame)
These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish after boiling in slightly salted water for 15-20 minutes. They are high in protein and fiber and contain no cholesterol. Green soybeans are sold frozen in the pod and shelled.

Miso
Miso is a rich, salty condiment that characterizes the essence of Japanese cooking. The Japanese make miso soup and use it to flavor a variety of foods. A smooth paste, miso is made from soybeans, grains (such as rice), salt, and a mold culture, and then aged in cedar vats for one to three years. Miso should be refrigerated. Use miso to flavor soups, sauces, dressings, marinades, and pâtés.

Natto
Natto is made of fermented, cooked whole soybeans. Because the fermentation process breaks down the beans’ complex proteins, natto is more easily digested than whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries, natto is traditionally served as a topping for rice, in miso soups, and in conjunction with vegetables. Natto can be found in Asian and natural food stores.

Okara
Okara is a pulp fiber by-product of soymilk. It has less protein than whole soybeans, but the protein remaining is of high quality. Okara tastes similar to coconut and can be baked or added as fiber to granola and cookies. Okara has also been made into sausage.

Soybeans
As soybeans mature in the pod, they ripen into a hard, dry bean. Although most soybeans are yellow, there are also brown and black varieties. Whole soybeans (an excellent source of protein and dietary fiber) can be cooked and used in sauces, stews, and soups. Whole soybeans that have been soaked can be roasted for snacks. Dry whole soybeans should be cooked before eaten.

Soymilk
After soaking soybeans, grinding them fine and straining them, a fluid called soybean milk is produced. Plain, unfortified soymilk is an excellent source of high-quality protein and B vitamins and a good substitute for cow’s milk. Soymilk is most commonly found in aseptic containers (nonrefrigerated, shelf stable), but also can be found in quart and half-gallon containers in the dairy case at the supermarket. Soymilk is also sold as a powder that must be mixed with water.

Soynuts
Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavors, including chocolate covered. High in protein and isoflavones, soynuts are similar in texture and flavor to peanuts.

Soy Sauce - (Tamari, Shoyu, Teriyaki)
Soy sauce is a dark brown liquid made from soybeans that have undergone a fermentation process. Soy sauces have a salty taste, but are lower in sodium than traditional table salt. Specific types of soy sauce are shoyu, tamari, and teriyaki. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of making miso. Teriyaki sauce is usually thicker than other types of soy sauce and includes other ingredients such as sugar, vinegar, and spices.

Sprouts, Soy
Although not as popular as mung bean sprouts or alfalfa sprouts, soy sprouts (also called soybean sprouts) are an excellent source of nutrition, as they are packed with protein and vitamin C.

Tempeh
Tempeh, a traditional Indonesian food, is a chunky, tender soy-bean cake. Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake of soybeans with a smoky or nutty flavor. Tempeh can be marinated and grilled and added to soups, casseroles, or chili.

Tofu & Tofu Products
Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh hot soymilk with a coagulant. Tofu is a bland product that easily absorbs the flavors of other ingredients with which it is cooked. Tofu is rich in both high-quality protein and B vitamins, and low in sodium. Firm tofu is dense and solid and can be cubed and served in soups, stir fried, or grilled. Firm tofu is higher in protein, fat, and calcium than other forms of tofu. Soft tofu is good for recipes that call for blended tofu. Silken tofu is a creamy product and can be used as a replacement for sour cream in many dip recipes.

Yuba
Yuba is made by lifting and drying the thin layer formed on the surface of cooling hot soymilk. It has a high-protein content and is commonly sold fresh, half-dried and as dried bean curd sheets. Found in Asian food stores.