isolates, and thus, it holds a great potential to be utilized as a functional food
ingredient (Ma et al. 1996). The outer covering of soybean removed during initial
processing is referred to as soy bran. Psodorov et al. (2015) reported that soy bran
particles (<50 μm) possess ideal textural and sensorial characteristics to be used as a
fat replacer in the development of gluten-free cookies and cakes.
1.5.4.7 Green Vegetable Soybean (Edamame)
Edamame, a specialty soybean, is harvested when the beans are still immature,
green, and sweet-tasting and have expanded 80–90% of the pod and is served as a
snack or a main vegetable dish in East Asia (Konovsky et al. 1994).
1.5.5 Soy-Based Infant Formulas
Soy-based infant formulas constitute a soy protein isolate powder as the milk
substitute and are aimed for the infants suffering with galactosemia and lactase
deficiency. The soy-based infant formulas are quite popular and constitute nearly
25% of the formula market in the United States (Bhatia and Greer 2008).
1.5.6 Hydrolyzed Vegetable Protein (HVP)
HVP, a flavor protein produced by the hydrolysis of untoasted defatted soybean
flour, is commonly used as a flavor enhancer in numerous food applications such as
in soups, broths, sauces, gravies, etc. The typical taste (umami or the fifth taste) of
HVP is contributed mostly by the presence of free amino acids (glutamic acid),
smaller peptides, salts, and various other volatile compounds (Aaslyng et al. 1998).
1.5.7 Lecithin
Soybean lecithin, a by-product of soybean processing, is an important emulsifier
used in the food, pharmaceutical, feed, and technical industries. It contains 37%
neutral oils, 18% phosphatidylcholine (PC), 14% phosphatidylethanolamine (PE),
11% glycolipids, 9% phosphatidylinositol (PI), 5% phosphatidic acid (PA), 5%
complex sugars, and 2% phospholipids (PL) (Wu and Wang 2003).
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R. Modgil et al.
ingredient (Ma et al. 1996). The outer covering of soybean removed during initial
processing is referred to as soy bran. Psodorov et al. (2015) reported that soy bran
particles (<50 μm) possess ideal textural and sensorial characteristics to be used as a
fat replacer in the development of gluten-free cookies and cakes.
1.5.4.7 Green Vegetable Soybean (Edamame)
Edamame, a specialty soybean, is harvested when the beans are still immature,
green, and sweet-tasting and have expanded 80–90% of the pod and is served as a
snack or a main vegetable dish in East Asia (Konovsky et al. 1994).
1.5.5 Soy-Based Infant Formulas
Soy-based infant formulas constitute a soy protein isolate powder as the milk
substitute and are aimed for the infants suffering with galactosemia and lactase
deficiency. The soy-based infant formulas are quite popular and constitute nearly
25% of the formula market in the United States (Bhatia and Greer 2008).
1.5.6 Hydrolyzed Vegetable Protein (HVP)
HVP, a flavor protein produced by the hydrolysis of untoasted defatted soybean
flour, is commonly used as a flavor enhancer in numerous food applications such as
in soups, broths, sauces, gravies, etc. The typical taste (umami or the fifth taste) of
HVP is contributed mostly by the presence of free amino acids (glutamic acid),
smaller peptides, salts, and various other volatile compounds (Aaslyng et al. 1998).
1.5.7 Lecithin
Soybean lecithin, a by-product of soybean processing, is an important emulsifier
used in the food, pharmaceutical, feed, and technical industries. It contains 37%
neutral oils, 18% phosphatidylcholine (PC), 14% phosphatidylethanolamine (PE),
11% glycolipids, 9% phosphatidylinositol (PI), 5% phosphatidic acid (PA), 5%
complex sugars, and 2% phospholipids (PL) (Wu and Wang 2003).
28
R. Modgil et al.