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

Soybean Plant Soya Handbook

Well Nodulated Soybean Root System Soybeans: Improvement, Production, and Uses American Society of Agronomy, Edited by B. E. Caldwell

What is a soybean? Legume Oilseed Miracle bean

Soybean Composition Soya Handbook Oil 18% Soluble Carbohydrate 15% Moisture, Ash, Other 14% Insoluble Carbohydrate 15% Protein 38%

Chemical Composition of Soybean and its Components on Dry Basis Soybeans Processing for Food Uses International Soybean Program, University of Illinois ComponentsYield (%)Protein (%)Fat (%)Ash (%)Carbs* (%) Whole Soybeans Cotyledon Hull Hypocotyl * 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 Uses International Soybean Program, University of Illinois ComponentsYield (%)Protein (%)Fat (%)Ash (%)Carbs* (%) Whole Soybeans Cotyledon Hull Hypocotyl * Calculated by difference 100 – (protein + fat + ash); consists of crude fiber and N free extract.

Human Consumption 2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association Soybeans Many Uses: Edible Uses 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 Soy Isoflavones Vitamin E Phytosterols Chocolate Coating Pharmaceuticals 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 Bread Candy Pan Grease Extender Pie Crust Candies Crackers Dietary Items Soynut Butter Soy Coffee 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 Miso Soymilk Soy Sauce Tofu Tempeh Animal Consumption Aquaculture Bee Food Dairy Feeds Fox and Mink Feeds Pet Food Poultry Feed Soybean Meal Swine Feed

2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association Soybeans Many Uses: Industrial Uses 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 Alcohol Yeast 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 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 Calf Milk Replacers Cosmetics Margarine

Henry Fords 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 Figures American Soybean Association U.S. Crop Area Planted 2010 Cotton 4% Soybeans 30% Sunflower 1% Other 5% Corn 34% Barley 1% Sorghum 2% Oats 1% Wheat 21% Rice 1%

2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association Soybean Yield by State 2010

Mr. Kip Cullers, Soybean Producer Purdy, Missouri Oil 18% Soluble Carbohydrate 15%

2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association U.S. Soybean Use by Livestock 2010 Other 3% Pet Food 3% Dairy 8% Beef 12% Swine 25% Poultry 49%

2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association World Soybean Production 2010 Other 4% Canada 2% Paraguay 3% India 4% China 6% Argentina 19% Brazil 27% United States 35%

2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association World Protein Meal Consumption 2010 Copra 1% Peanut 2% Palm Kernel 2% Rapeseed 13% Fish 2% Sunflower Seed 5% Cotton Seed 6% Soybeans 69%

2011 Soy Stats: A Reference Guide to Important Soybean Facts and Figures American Soybean Association U.S. Soybean Oil Consumption 2010 Other Edible Products 5% Industrial Products 14% Baking and Frying Fats 23% Salad or Cooking Oil 58%

Soybean Processing Introduction What is a soybean? Importance as an agricultural crop Importance as a food

Soybeans for the Tropics: Research, Production and Utilization S.R. Singh, K.O. Rachie and K.E. Dashiell Soybean Grades According to US Standards Requirements1234 Minimum Weight (lb/bushel) Maximum Moisture (%) Splits (%) Maximum Damaged (%) 2358 Heat Damaged (%) Foreign Matter (%)1235 Colored (%) 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 Oil 18% Soluble Carbohydrate 15% Moisture, Ash, Other 14% Insoluble Carbohydrate 15% Protein 38%

Chemical Composition of Soybean and its Components on Dry Basis Soybeans Processing for Food Uses International Soybean Program, University of Illinois ComponentsYield (%)Protein (%)Fat (%)Ash (%)Carbs* (%) Whole Soybeans Cotyledon Hull Hypocotyl * 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 Utilization S.R. Singh, K.O. Rachie and K.E. Dashiell SugarDefatted FlourConcentrateIsolate Rhamnose Fucose Ribose Arabinose Xylose Pinitol Mannose Galactose Glucose Monosaccharides Sucrose Raffinose Stachyose

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 DietRaffinoseStachyoseTotal (ml/h) Increase Over Control (%) Defatted Soybean Meal (50% Protein) Concentrate (60% Protein) Concentrate (70% Protein) Control (Meat and Fish)--390-

Essential Amino Acid Composition Soybeans Processing for Food Uses International Soybean Program, University of Illinois Soybean Wheat Gluten Rice Milled Corn Broad Beans FAO Reference Pattern Isoleucine Leucine Lysine Methionine Cystine Phenylalanine Threonine Tryptophan Valine Histidine

Fatty Acid Composition of Soybean Oil Soybeans Processing for Food Uses International Soybean Program, University of Illinois Saturated AcidsRange (%)Unsaturated AcidsRange (%) Lauric * Dodecenoic & Tetradecenoic Myristic Hexandecenoic & Palmitoleic Palmitic Oleic Stearic Linoleic Arachidic Linolenic Behenic-ArachidonicTraces Total Saturated Acids 15.0 Total Unsaturated Acids 85.0 * Includes traces of lower molecular weight acids.

Carbohydrates in Soybeans Soybeans Processing for Food Uses International Soybean Program, University of Illinois ConstituentsAverage Amount Percent Whole Soybean Cellulose4.0 Hemicellulose15.0 Stachyose3.8 Raffinose1.1 Sucrose5.0 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 Uses International Soybean Program, University of Illinois

Amino Acid and Peptide Chain Oil 18% Soluble Carbohydrate 15%

Globular Protein in Tertiary Structure Oil 18%

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 EquipmentPeople REGISTRATION:

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 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:

See You in 2012! Oil 18% June 3-8, 2012