spotlighting soybeans in food: challenges and opportunities march 14, 2012
TRANSCRIPT
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
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?• 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?
• Legume• Oilseed• “Miracle” bean
Soybean Composition
Soya Handbook
Oil18%
Soluble Carbohydrate
15%
Moisture, Ash, Other
14%Insoluble Carbohydrate
15%
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?
• Legume• Oilseed• “Miracle” bean
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.
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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
An
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2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association
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
• What is a soybean?• Importance as an agricultural crop• Importance as a food
Soybean Importance
• United States• Globally• Use
2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association
U.S. Crop Area Planted 2010
Cotton4%
Soybeans30%
Sunflower1%
Other5%
Corn34%
Barley1%
Sorghum2%
Oats1%
Wheat21%
Rice1%
2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association
Soybean Yield by State 2010
Mr. Kip Cullers, Soybean ProducerPurdy, Missouri
Oil18%
Soluble Carbohydrate
15%
2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association
U.S. Soybean Use by Livestock 2010
Other 3%
Pet Food 3%
Dairy8%
Beef12%
Swine25%
Poultry49%
2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association
World Soybean Production 2010
Other4%
Canada2%
Paraguay3%
India4% China
6% Argentina19%
Brazil27%
United States35%
2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association
World Protein Meal Consumption 2010
Copra 1%
Peanut 2%Palm Kernel 2%
Rapeseed 13%
Fish 2%
Sunflower Seed 5%Cotton Seed 6%
Soybeans69%
2011 Soy Stats: A Reference Guide to Important Soybean Facts and FiguresAmerican Soybean Association
U.S. Soybean Oil Consumption 2010
Other Edible Products5%
Industrial Products14% Baking and Frying Fats
23%
Salad or Cooking Oil58%
Soybean Processing Introduction
• What is a soybean?• Importance as an agricultural crop• Importance as a food
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%
Soluble Carbohydrate
15%
Moisture, Ash, Other
14%Insoluble Carbohydrate
15%
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.
Sugar Analysis of Hydrolyzed Carbohydrates from Soybean Products
Soybeans for the Tropics: Research, Production and UtilizationS.R. Singh, K.O. Rachie and K.E. Dashiell
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
Soybeans for the Tropics: Research, Production and UtilizationS.R. Singh, K.O. Rachie and K.E. Dashiell
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
Soybeans Processing for Food UsesInternational Soybean Program, University of Illinois
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
Soybeans Processing for Food UsesInternational Soybean Program, University of Illinois
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
85.0
* Includes traces of lower molecular weight acids.
Carbohydrates in Soybeans
Soybeans Processing for Food UsesInternational Soybean Program, University of Illinois
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
Soybeans Processing for Food UsesInternational Soybean Program, University of Illinois
Amino Acid and Peptide Chain
Oil18%
Soluble Carbohydrate
15%
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
Protein Texturization Mechanism
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