Soybean Flour Chemical Properties

storage temp. 

-10 to -25°C

form 

lyophilized powder

color 

Cream coloured powder

EPA Substance Registry System

Soybean flour (68513-95-1)

Safety Information

Hazard Codes 

T+

Risk Statements 

26/27/28-42/43

Safety Statements 

23-45

WGK Germany 

3

F 

10-21

HS Code 

3504001000

MSDS

• Language:English Provider:SigmaAldrich

Soybean Flour Usage And Synthesis

Uses

Soybean Flour is the flour made from defatted soybean, having a protein content in excess of 50%. It is used in doughnuts, cereal, bread, and sausage products for protein fortification and binding.

Uses

A defatted, slowly available protein nutrient.

Definition

Soybean Flour is a fine-ground powder made by steaming soybeans, followed by removal of hulls and mechanical grinding.

General Description

Soybean flour is produced from the leguminous plant, soybean. It is a source of nine essential amino acids and has lesser carbohydrates and fat. Soybean flour is an excellent protein source. It is highly bioavailable and its isoflavone content prevents cardiovascular problems.

Biochem/physiol Actions

Some studies have shown that soybean flour can be carcinogenic and induce pancreatic cancer in rats.

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