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Spotlighting Soybeans in Food:. Challenges and Opportunities March 14, 2012. Meet the Speaker. Dr. Karl Weingartner University of Illinois at Urbana-Champaign National Soybean Research Laboratory 1101 W. Peabody Drive Urbana, Illinois 61801 217-333-4088 kweingar@illinois.edu.

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spotlighting soybeans in food
Spotlighting Soybeans in Food:

Challenges and Opportunities

March 14, 2012

slide2

Meet the Speaker

Dr. Karl Weingartner

University 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.

slide3

Soybean Processing Introduction

  • What is a soybean?
  • Importance as an agricultural crop
  • Importance as a food
slide4

Soybean Processing Introduction

  • What is a soybean?
  • Importance as an agricultural crop
  • Importance as a food
what is a soybean
What is a soybean?
  • Legume
  • Oilseed
  • “Miracle” bean
slide7

Schematic Drawing of a Soybean Seed

Hypocotyl

Cotyledon

Seed Coat

Soya Handbook

slide8

Stages in Germination and Early

Seedling Growth

Soybeans: Improvement, Production, and Uses

American Society of Agronomy, Edited by B. E. Caldwell

slide9

Soybean Plant

Soya Handbook

slide10

Well Nodulated Soybean Root System

Soybeans: Improvement, Production, and Uses

American Society of Agronomy, Edited by B. E. Caldwell

what is a soybean1
What is a soybean?
  • Legume
  • Oilseed
  • “Miracle” bean
slide12

Soybean Composition

Soluble Carbohydrate

15%

Protein

38%

Oil

18%

Moisture, Ash, Other

14%

Insoluble Carbohydrate

15%

Soya Handbook

slide13

Chemical Composition of Soybean and its Components on Dry Basis

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

Soybeans Processing for Food Uses

International Soybean Program, University of Illinois

what is a soybean2
What is a soybean?
  • Legume
  • Oilseed
  • “Miracle” bean
slide15

Chemical Composition of Soybean and its Components on Dry Basis

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

Soybeans Processing for Food Uses

International Soybean Program, University of Illinois

slide16

Human Consumption

Soybeans’ Many Uses: Edible Uses

Filled Milks

Food Drinks

Frozen Dairy Desserts

Full Fat Soy Flour

Gravies

Grits

High Fiber Breads

Hypoallergenic Milk

Infant Formulas

Margarine

Mayonnaise

Noodles

Pancakes

Pastries

Pasta

Peanut Butter

Roasted Soybeans

Alimentary Paste

Antioxidants

Baby Food

Batters and Breading

Baked Soybeans

Bakery Ingredients

Beer and Ale

Beverage Powders

Bread and Rolls

Cakes and Cake Mixes

Canned Meats

Cereals

Cheeses

Coarsely-Chopped Meats

Coffee Creamers

Coffee Whiteners

Cookies

Cooking Oils

Dietary Supplements

Doughnuts

Emulsified Meats

Emulsifying Agents

Salad Dressing

Sandwich Spread

Sauces

Sausage Casings

Shortenings

Soups

Soy Flour Concentrates

Soy Flour Isolates

Soy Sprouts

Sweet Rolls

Traditional Soyfoods

Whipped Toppings

Whole Muscle Meats

Bread

Candy

Pan Grease Extender

Pie Crust

Miso

Soymilk

Soy Sauce

Tofu

Tempeh

Animal Consumption

Soy Isoflavones

Vitamin E

Phytosterols

Aquaculture

Bee Food

Dairy Feeds

Fox and Mink Feeds

Pet Food

Poultry Feed

Soybean Meal

Swine Feed

Candies

Crackers

Dietary Items

Soynut Butter

Soy Coffee

Chocolate Coating

Pharmaceuticals

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

American Soybean Association

slide17

Soybeans’ Many Uses: Industrial Uses

Disinfectants

Dispersing Agents

Dust Suppressants

Electrical Insulation

Engine Oils

Epoxies

Fermentation Aids

Filter Material

Films for Packaging

Fuel Additives

Fungicides

Furniture Care products

Hair Care products

Hand Cleaners

Home and Lawn Products

Hydraulic Fluids

Insulation

Leather Substitutes

Linoleum Backing

Odor Reduction

Paper Coating

Paint Strippers

Paints- Water Based

Adhesive

Agricultural Adjuvants

All-Purpose Lubricants

Alternative Fuels

Analytical Reagents

Animal Care Products

Antibiotics

Anti-Corrosion Agents

Anti-Foam Agents

Anti-Spattering Agents

Anti-Static Agents

Asphalt Emulsions

Auto Care Products

Bar Chain Oils

Binders- Wood/Resin

Biodiesel Fuel

Candles

Carpet Backing

Caulking Compounds

Core Oils

Cleaning Products

Concrete Supplies

Crayons

Paint

Inks

Insecticides

Rubber

Particle Boards

Pesticides

Pharmaceuticals

Plastics

Polyesters

Putty

Resins

Saw Guide Oils

Solvents

Stabilizing Agents

Textiles

Varnishes

Vinyl Plastics

Wallboard

Waterproof Cement

Waxes

Wetting Agents

Alcohol

Yeast

Margarine

Calf Milk Replacers

Cosmetics

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

American Soybean Association

slide18

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
Review Soybeans are:
  • Legume, fix nitrogen
  • Oilseed, source edible oil
  • “Miracle” bean, nutritious & many uses
soybean processing introduction
Soybean processing Introduction
  • What is a soybean?
  • Importance as an agricultural crop
  • Importance as a food
soybean importance
Soybean Importance
  • United States
  • Globally
  • Use
slide22

U.S. Crop Area Planted 2010

Rice

1%

Soybeans

30%

Wheat

21%

Cotton

4%

Barley

1%

Sunflower

1%

Oats

1%

Other

5%

Sorghum

2%

Corn

34%

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

American Soybean Association

slide23

Soybean Yield by State 2010

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

American Soybean Association

slide24

Mr. Kip Cullers, Soybean Producer

Purdy, Missouri

Soluble Carbohydrate

15%

Oil

18%

slide25

U.S. Soybean Use by Livestock 2010

Poultry

49%

Other

3%

Pet Food

3%

Dairy

8%

Swine

25%

Beef

12%

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

American Soybean Association

slide26

World Soybean Production 2010

United States

35%

Other

4%

Canada

2%

Paraguay

3%

Brazil

27%

India

4%

China

6%

Argentina

19%

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

American Soybean Association

slide27

World Protein Meal Consumption 2010

Soybeans

69%

Copra 1%

Fish 2%

Peanut 2%

Palm Kernel 2%

Sunflower Seed 5%

Cotton Seed 6%

Rapeseed 13%

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

American Soybean Association

slide28

U.S. Soybean Oil Consumption 2010

Salad or Cooking Oil

58%

Other Edible Products

5%

Industrial Products

14%

Baking and Frying Fats

23%

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

American Soybean Association

soybean processing introduction1
Soybean Processing Introduction
  • What is a soybean?
  • Importance as an agricultural crop
  • Importance as a food
slide30

Soybean Grades According to US Standards

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.

Soybeans for the Tropics: Research, Production and Utilization

S.R. Singh, K.O. Rachie and K.E. Dashiell

slide31

Soybean Composition

Soluble Carbohydrate

15%

Protein

38%

Oil

18%

Moisture, Ash, Other

14%

Insoluble Carbohydrate

15%

Soya Handbook

slide32

Chemical Composition of Soybean and its Components on Dry Basis

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

Soybeans Processing for Food Uses

International Soybean Program, University of Illinois

slide33

Sugar Analysis of Hydrolyzed Carbohydrates from Soybean Products

Soybeans for the Tropics: Research, Production and Utilization

S.R. Singh, K.O. Rachie and K.E. Dashiell

slide34

Effect of Raffinose Plus Stachyose in the Diet of Humans

Soybeans for the Tropics: Research, Production and Utilization

S.R. Singh, K.O. Rachie and K.E. Dashiell

slide35

Essential Amino Acid Composition

Soybeans Processing for Food Uses

International Soybean Program, University of Illinois

slide36

Fatty Acid Composition of Soybean Oil

* Includes traces of lower molecular weight acids.

Soybeans Processing for Food Uses

International Soybean Program, University of Illinois

slide37

Carbohydrates in Soybeans

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

Soybeans Processing for Food Uses

International Soybean Program, University of Illinois

how much protein
How much protein?
  • Beans
  • Peanuts
  • Fish
  • Meat
  • Soybeans?
slide39

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

Soybeans Processing for Food Uses

International Soybean Program, University of Illinois

slide40

Amino Acid and Peptide Chain

Soluble Carbohydrate

15%

Oil

18%

slide42

Function Soy Protein

Water absorption increase

Fat absorption or repulsion increase

Emulsification

Gelling increase

Texture improvement

slide43

Example (general): Soy Protein function in Baking

  • Moisture retention increased
  • Crust color improved
  • Texture improved
  • Bleaching (dough whiting)
  • Shelf life extended
  • Fat absorption decreased (doughnuts)
  • Cholesterol reduced
slide44

Example (specific): Soy Replace Egg or Milk

  • Combination of soy protein and lecithin
  • Reduce cost
  • Use at less than 5%
  • Replace 50% to 100%
  • Lecithinated soy flour for egg yolk replacement
slide50

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

Technology and Equipment

People

Food

A unique opportunity to gain hands-on experience

and practical knowledge about soybeans

June 3 – 8, 2012

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

testimonials from past participants
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 ZahurulHaque, CEO, Bangladesh Soybean Association

“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.

-VamshiPuppala, Senior Project Scientist, Frito-Lay Research & Development

“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.”

-ElbiaGalo, R & D and quality assurance manager, Breedlove International

benefits of attending short course
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

slide53

See You in 2012!

June 3-8, 2012

Oil

18%