Soy molasses

Soy molasses is brown viscous syrup with a typical bittersweet flavor. A by-product of aqueous alcohol soy protein concentrate production, soy molasses is a concentrated, desolventized, aqueous alcohol extract of defatted soybean flakes.

The term "soy molasses" was coined by Daniel Chajuss, the founder of Hayes Ashdod Ltd., which first commercially produced and marketed soy molasses in the early 1960s. The name was intended to distinguish the product from “soybean whey” or “condensed soybean solubles”, the by-products available at the time from soy protein isolate and acid washed soy protein concentrate production.

Manufacture

The alcohols are removed from the liquid extract by evaporation and the distillation residue is an aqueous solution of the sugars and other soy solubles. This solution is concentrated to viscous honey-like consistency to yield soy molasses.

Composition

Typically, soy molasses contains 50% total soluble solids. These solids consist of carbohydrates (60%), proteins and other nitrogenous substances (10%), minerals (10%), fats and lipoids (20%). The major constituents of soy molasses are sugars that include oligosaccharides (stachyose and raffinose), disaccharides (sucrose) and minor amounts of monosaccharides (fructose and glucose). Minor constituents include saponins, protein, lipid, minerals (ash), isoflavones, and other organic materials.

Use

Soy molasses is used as a feed ingredient in mixed feeds as pelleting aid, added to soybean meal (e.g. by spraying it into the soybean meal desolventizer toaster), mixed with soy hulls, and used in liquid animal feed diets. Soy molasses can be used as a fermentation aid, as a prebiotic, and as an ingredient in specialized breads.

It is also possible to burn soy molasses in a dedicated boiler to generate process steam. In combination with a support fuel (e.g. natural gas, ...) the low calorific liquid can be valorized in a steam boiler.

Soy molasses is an important commercial and biological product, and a source of phytochemicals and soy sugars.

References

• Daniel Chajuss, Soy Molasses: Processing and Utilization as a Functional Food, in KeShun Liu, Editor, Soybeans as Functional Foods and Ingredients, AOCS Press, Champaign. Ill., USA, pp. 201–208, 2004.

Soy (Glycine max)
General	Soy allergy Soy candle Soy ink Soy molasses Soy paint Soy protein Soybean Soybean diseases Soybean meal Soybean oil
Soy-based dishes	List of soy-based foods Aburaage Agedashi tofu Bai ye Douhua Dubu kimchi Edamame Hiyayakko Kongguksu Kongnamul Mapo doufu Miso soup Sundubu jjigae Tahu goreng Tofu skin roll Yong Tau Foo
Plant milk	Soy milk Soy yogurt Vegan cheese
Meat analogues	Beanfeast Tempeh Textured vegetable protein Tofu Tofurkey Vegetarian hot dog Veggie burger
Sauces and condiments	Soy sauce based Ganjang Ponzu Sweet soy sauce Tamari Teriyaki Tsuyu Yìn yóu Pastes Doenjang Doubanjiang Miso Sweet bean sauce Yellow soybean paste Tương Fermented bean Fermented bean curd Douchi Kinema Tauco Nattō
Various other foods	Mamenori Okara Oncom Soy flour Soy milk based infant formula Soy nut Stinky tofu Tofu skin List of fermented soy products
Biochemicals	Phytoestrogens Genistein Genistin Glycitein Ononin Daidzein Equol (metabolite) O-DMA (metabolite) Daidzin (leaves) Globulins (proteins) Beta-conglycinin Gylcinin PHAs (Lectins) Soybean agglutinin (lectin) Enzymes Beta-amylase Lipoxygenase Cysteine proteases Trypsin inhibitors Kunitz inhibitor Bowman-Birk inhibitor Other Soy lecithin (mix of Phospholipids) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates Protease Inhibitors Cystatins
Companies	8th Continent Alpro Boca Burger Gardenburger Kikkoman Morningstar Farms Plamil Foods Silk So Good Tofutti Vitasoy Yamasa Yeo Hiap Seng
Other	Yuasa, artisan town of historic soy sauce distilleries Kikkoman Soy Sauce Museum