Soybean flour

Soybean flour (CAS 68513-95-1) is a finely milled protein-rich ingredient derived from processed soybeans, available in full-fat, low-fat, and defatted forms. It functions as a protein extender and texture modifier.

In baked goods, defatted soy flour boosts protein content, improves moisture retention, and extends shelf life in breads, crackers, and tortillas. It is a versatile tool for improving the crumb structure of various products.

Meat processors incorporate it as a cost-effective protein extender in sausages, patties, and formed meat products. This is particularly useful where binding and yield improvement are priorities for the manufacturer.

In animal feed formulations, it serves as a concentrated plant-based protein source for poultry, swine, and aquaculture diets. It is often blended with other meal ingredients to meet specific amino acid targets.

Food manufacturers also use it as a functional base in protein-fortified snacks, infant cereals, and nutritional blends. These applications require consistent protein content and low moisture levels for stability.

Soybean flour is supplied as a fine, dry powder in full-fat, low-fat, and defatted grades. The defatted version is the most common in commercial trade, meeting high quality standards like FCC or USP.

Food-grade specifications are standard, and material is typically available in bulk bags or multi-wall paper sacks. Non-GMO and identity-preserved grades are available for buyers with specific sourcing requirements.