Soybean flour

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

Where is Soybean flour used?

• Baked goods: protein booster, moisture retention, shelf-life extension in breads, crackers, and tortillas
• Meat products: cost-effective protein extender in sausages, patties, and formed meat products
• Animal feed: concentrated plant-based protein source for poultry, swine, and aquaculture diets
• Protein-fortified snacks, infant cereals, and nutritional blends serve as functional bases.

Good to know: The defatted version is the most common in commercial trade, meeting FCC or USP standards. Non-GMO and identity-preserved grades are available for specific sourcing requirements.

Commercial specifications

• Defatted version most common in commercial trade
• Bulk bags or multi-wall paper sacks
• Consistent protein content and low moisture levels for stability