Practical Handbook of Soybean Processing and Utilization

This book is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein.

Compares soybeans to other vegetable oils as a source of edible oil productsPresents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspectsOffers practical information ideal for soybean oil plant managers

1. Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products 2. Composition of Soybeans and Soybean Products 3. Physical Properties of Soybeans and Soybean Products 4. Harvest, Storage, Handling, and Trading of Soybeans 5. Overview of Modem Soybean Processing and Links Between Processes 6. Extraction 7. Soybean Meal Processing and Utilization 8. Soybean Protein Processing and Utilization 9. Handling, Storage, and Transport of Crude and Crude Degummed Soybean Oil 10. Degumming and Lecithin Production and Utilization 11. Neutralization 12. Bleaching/ Adsorption Treatment 13. Hydrogenation and Base Stock Formulation Procedures 14. Deodorization 15. Soybean Oil Crystallization and Fractionation 16. lnteresterification 17. Soybean Oil Processing Byproducts and Their Utilization 18. Salad Oil, Mayonnaise, and Salad Dressings 19. Consumer and Industrial Margarines 20. Soybean Oil Products Utilization: Shortenings 21. Industrial Uses for Soybeans 22. Soy Foods 23. Nutritional Aspects of Soybean Oil and Protein 24. Soybean Processing Quality Control 25. Environmental Concerns in Soybean Processing 26. Cost Estimates for Soybean Processing and Soybean Oil Refining 27. Plant Management