Spotlighting Soybeans in Food: Challenges and Opportunities March 14, 2012

Spotlighting Soybeans in Food:

Challenges and Opportunities

March 14, 2012

Meet the Speaker

Dr. Karl WeingartnerUniversity of Illinois at Urbana-Champaign

National Soybean Research Laboratory

1101 W. Peabody Drive

Urbana, Illinois 61801

217-333-4088

kweingar@illinois.edu

Dr. Weingartner is a food technologist at NSRL, specializing in soybean processing for edible uses. He is also involved in the development of applications for the incorporation of soy in meat/dairy analogs and baking. Additionally, Dr. Weingartner is an expert in soy processing and utilization for small- and medium-scale soybean operations.

• What is a soybean?• Importance as an agricultural crop• Importance as a food

Soybean Processing Introduction

What is a soybean?

• Legume• Oilseed• “Miracle” bean

The Soybean

Schematic Drawing of a Soybean Seed

Soya Handbook

Cotyledon

Hypocotyl

Seed Coat

Stages in Germination and Early Seedling Growth

Soybeans: Improvement, Production, and UsesAmerican Society of Agronomy, Edited by B. E. Caldwell

Soybean Plant

Soya Handbook

Well Nodulated Soybean Root System

Soybeans: Improvement, Production, and UsesAmerican Society of Agronomy, Edited by B. E. Caldwell

What is a soybean?

Soybean Composition

Soya Handbook

Oil18%

Soluble Carbohydrate

Moisture, Ash, Other

14%Insoluble Carbohydrate

Protein38%

Chemical Composition of Soybean and its Components on Dry Basis

Soybeans Processing for Food UsesInternational Soybean Program, University of Illinois

Components Yield (%) Protein (%) Fat (%) Ash (%) Carbs* (%)

Whole Soybeans 100.0 40.3 21.0 4.9 33.9

Cotyledon 90.3 42.8 22.8 5.0 29.4

Hull 7.3 8.8 1.0 4.3 85.9

Hypocotyl 2.4 40.8 11.4 4.4 43.4

* Calculated by difference 100 – (protein + fat + ash); consists of crude fiber and N free extract.

What is a soybean?

Whole Soybeans 100.0 40.3 21.0 4.9 33.9

Cotyledon 90.3 42.8 22.8 5.0 29.4

Hull 7.3 8.8 1.0 4.3 85.9

Hypocotyl 2.4 40.8 11.4 4.4 43.4

2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association

Soybeans’ Many Uses: Edible UsesAlimentary PasteAntioxidantsBaby FoodBatters and BreadingBaked SoybeansBakery IngredientsBeer and AleBeverage PowdersBread and RollsCakes and Cake MixesCanned MeatsCerealsCheesesCoarsely-Chopped MeatsCoffee CreamersCoffee WhitenersCookiesCooking OilsDietary Supplements

DoughnutsEmulsified MeatsEmulsifying Agents

Soy IsoflavonesVitamin EPhytosterols

Chocolate CoatingPharmaceuticals

Filled MilksFood DrinksFrozen Dairy DessertsFull Fat Soy Flour

GraviesGritsHigh Fiber BreadsHypoallergenic MilkInfant FormulasMargarineMayonnaiseNoodlesPancakesPastriesPastaPeanut ButterRoasted Soybeans

BreadCandyPan Grease ExtenderPie Crust

CandiesCrackersDietary ItemsSoynut ButterSoy Coffee

Salad DressingSandwich SpreadSaucesSausage CasingsShorteningsSoupsSoy Flour ConcentratesSoy Flour IsolatesSoy SproutsSweet RollsTraditional Soyfoods

Whipped ToppingsWhole Muscle Meats

MisoSoymilkSoy SauceTofuTempeh

n AquacultureBee FoodDairy FeedsFox and Mink FeedsPet FoodPoultry FeedSoybean MealSwine Feed

Soybeans’ Many Uses: Industrial UsesAdhesiveAgricultural AdjuvantsAll-Purpose LubricantsAlternative FuelsAnalytical ReagentsAnimal Care ProductsAntibioticsAnti-Corrosion AgentsAnti-Foam Agents

Anti-Spattering Agents

Anti-Static AgentsAsphalt EmulsionsAuto Care ProductsBar Chain OilsBinders- Wood/ResinBiodiesel FuelCandlesCarpet BackingCaulking CompoundsCore OilsCleaning ProductsConcrete SuppliesCrayons

AlcoholYeast

DisinfectantsDispersing Agents

Dust SuppressantsElectrical InsulationEngine OilsEpoxiesFermentation AidsFilter MaterialFilms for PackagingFuel AdditivesFungicidesFurniture Care productsHair Care productsHand CleanersHome and Lawn ProductsHydraulic FluidsInsulationLeather SubstitutesLinoleum BackingOdor ReductionPaper CoatingPaint StrippersPaints- Water Based

PaintInksInsecticidesRubber

Particle BoardsPesticidesPharmaceuticalsPlasticsPolyestersPuttyResinsSaw Guide OilsSolventsStabilizing AgentsTextilesVarnishesVinyl PlasticsWallboardWaterproof CementWaxesWetting Agents

Calf Milk ReplacersCosmetics

Margarine

Henry Ford’s “Soybean Car”

Henry Ford demonstrated the strength of his “soybean car” by hitting it with an axe in front of photographers. The car was built with fourteen panels made of soybean plastic.

Review Soybeans are:

• Legume, fix nitrogen• Oilseed, source edible oil• “Miracle” bean, nutritious & many uses

Soybean processing Introduction

Soybean Importance

• United States• Globally• Use

U.S. Crop Area Planted 2010

Cotton4%

Soybeans30%

Sunflower1%

Other5%

Corn34%

Barley1%

Sorghum2%

Oats1%

Wheat21%

Rice1%

Soybean Yield by State 2010

Mr. Kip Cullers, Soybean ProducerPurdy, Missouri

Oil18%

U.S. Soybean Use by Livestock 2010

Other 3%

Pet Food 3%

Dairy8%

Beef12%

Swine25%

Poultry49%

World Soybean Production 2010

Other4%

Canada2%

Paraguay3%

India4% China

6% Argentina19%

Brazil27%

United States35%

World Protein Meal Consumption 2010

Copra 1%

Peanut 2%Palm Kernel 2%

Rapeseed 13%

Fish 2%

Sunflower Seed 5%Cotton Seed 6%

Soybeans69%

U.S. Soybean Oil Consumption 2010

Other Edible Products5%

Industrial Products14% Baking and Frying Fats

Salad or Cooking Oil58%

Soybeans for the Tropics: Research, Production and UtilizationS.R. Singh, K.O. Rachie and K.E. Dashiell

Soybean Grades According to US Standards

Requirements 1 2 3 4

Minimum Weight (lb/bushel)

56 54 52 49

Maximum Moisture (%) 13 14 16 18

Splits (%) 10 20 30 40

Maximum Damaged (%)

2 3 5 8

Heat Damaged (%) 0.2 0.5 1 3

Foreign Matter (%) 1 2 3 5

Colored (%) † 1 2 3 10

Grades*

*Soybeans not meeting standards in grades 1-4 and any that are musty or sour are sample grade, not acceptable for human consumption.†Brown, black or discolored soybeans- not yellow or green.

Soybean Composition

Soya Handbook

Oil18%

Moisture, Ash, Other

14%Insoluble Carbohydrate

Protein38%

Whole Soybeans 100.0 40.3 21.0 4.9 33.9

Cotyledon 90.3 42.8 22.8 5.0 29.4

Hull 7.3 8.8 1.0 4.3 85.9

Hypocotyl 2.4 40.8 11.4 4.4 43.4

Sugar Analysis of Hydrolyzed Carbohydrates from Soybean Products

Sugar Defatted Flour Concentrate Isolate

Rhamnose 0.56 0.40 0.04

Fucose 0.09 0.09 0.03

Ribose 0.13 0.05 0.19

Arabinose 2.37 2.18 0.13

Xylose 0.97 0.92 0.07

Pinitol 0.87 0.08 0.01

Mannose 0.94 0.74 0.75

Galactose 7.60 5.69 0.51

Glucose 8.14 5.06 0.50

Monosaccharides 0.47 0.10

Sucrose 7.32 0.92

Raffinose 0.88 0.05

Stachyose 4.57 0.71

Effect of Raffinose Plus Stachyose in the Diet of Humans

Diet Raffinose Stachyose Total (ml/h) Increase Over Control (%)

Defatted Soybean Meal (50% Protein) 0.86 4.16 800 205

Concentrate (60% Protein) 0.36 2.46 590 51

Concentrate (70% Protein) 0.14 1.34 524 34

Control (Meat and Fish) - - 390 -

Essential Amino Acid Composition

SoybeanWheat Gluten

RiceMilled Corn

Broad Beans

FAO Reference

Pattern

Isoleucine 5.1 3.9 4.1 3.7 4.5 6.4

Leucine 7.7 6.9 8.2 13.6 7.7 4.8

Lysine 6.9 1.0 3.8 2.6 7.0 4.2

Methionine 1.6 1.4 3.4 1.8 0.6 2.2

Cystine 1.3 - - - - 4.2

Phenylalanine 5.0 3.7 6.0 5.1 4.3 2.8

Threonine 4.3 4.7 4.3 3.6 3.7 2.8

Tryptophan 1.3 0.7 1.2 0.7 - 1.4

Valine 5.4 5.3 7.2 5.3 5.2 4.2

Histidine 2.6 1.8 - 2.8 2.8 -

Fatty Acid Composition of Soybean Oil

Saturated Acids Range (%) Unsaturated Acids Range (%)

Lauric 0.0-0.2*Dodecenoic & Tetradecenoic

0.5-0.64

Myristic 0.1-0.4Hexandecenoic & Palmitoleic

0.42-1.60

Palmitic 6.5-5.5 Oleic 10.9-60.0

Stearic 2.4-5.5 Linoleic 25.0-64.8

Arachidic 0.2-0.9 Linolenic 0.3-12.1

Behenic - Arachidonic Traces

Total Saturated Acids

15.0Total Unsaturated Acids

* Includes traces of lower molecular weight acids.

Carbohydrates in Soybeans

Constituents Average Amount Percent Whole Soybean

Cellulose 4.0

Hemicellulose 15.0

Stachyose 3.8

Raffinose 1.1

Sucrose 5.0

Other Sugars* 5.1

*Small quantities of arabinose, glucose and verbascose are reported to be present.

How much protein?

• Beans• Peanuts• Fish• Meat• Soybeans?

Extractability of Proteins in Defatted Soybean Meal as a Function of pH

Amino Acid and Peptide Chain

Oil18%

Globular Protein in Tertiary Structure

Oil18%

• Water absorption increase• Fat absorption or repulsion increase• Emulsification• Gelling increase• Texture improvement

Function Soy Protein

• Moisture retention increased• Crust color improved• Texture improved• Bleaching (dough whiting) • Shelf life extended• Fat absorption decreased (doughnuts)• Cholesterol reduced

Example (general): Soy Protein function in Baking

• Combination of soy protein and lecithin• Reduce cost• Use at less than 5%• Replace 50% to 100%• Lecithinated soy flour for egg yolk replacement

Example (specific): Soy Replace Egg or Milk

Protein Texturization Mechanism

Textured Soy Protein

Soy as a Meat Analog

A unique opportunity to gain hands-on experience and practical knowledge about soybeans

June 3 – 8, 2012

Processing and Marketing Soybeans for Meat, Dairy, Baking and Snack Applications

Food Technology and Equipment People

REGISTRATION: www.nsrl.illinois.edu/INTSOY/courses/registration.html

Testimonials from past participants

“The Course was very helpful for all participants in terms of understanding the value of adding soybeans to raw material in the dairy, meat and baking industry. I am excited to apply the knowledge I obtained from this valuable, practical training program.”

-Mohammad Zahurul Haque, CEO, Bangladesh Soybean Association

“What a magnificent opportunity to participate in INTSOY 2009. I am excited to apply what I learned about soy and its many uses. Through the course I discovered the versatility of the soybean seed.” -Elbia Galo, R & D and quality assurance manager, Breedlove International

“Through the INTSOY Short Course, I learned a lot and made valuable connections with experts and major players in the soy world. These connections will be crucial to us, Frito-Lay and PepsiCo as we move forward with our goals of developing high protein snacks for the U.S. market and to address malnutrition opportunities in the world. -Vamshi Puppala, Senior Project Scientist, Frito-Lay Research & Development

Benefits of Attending Short Course

• Networking opportunities with soybean experts.

• Presentations by leaders in the soybean industry.

• Practical information about extrusion, texturizing and dairy analogs.

• Valuable lectures by faculty and staff at the University of Illinois.

REGISTRATION: www.nsrl.illinois.edu/INTSOY/courses/registration.html

See You in 2012!

Oil18%

June 3-8, 2012

Spotlighting Soybeans in Food: Challenges and Opportunities March 14, 2012

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