Soy Nutrition Information

Soy Nutrition Information

Soy Protein Isolate

Soy companies claim that soy protein is equal to animal protein. Their claims are aided by the FDAs endorsement of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), which uses soy protein as the standard. However, the PDCAAS disregards digestibility, rating proteins only by their amino acid score; and further, the FDA simply defined soy protein as the standard, even though animal proteins have superior digestibility and amino acid profiles. Outside the FDA, nutritional biochemists still rate proteins according to biological value, and the standard for biological value is human milk protein (an animal protein), which is given a score of 100. The biological value of soy protein is only 73 and all-animal proteins rate superior to soy protein on the scale of biological value, with egg and whey protein at the top of the heap, equal to human milk.

One of the reason that Soy protein is used is that it blends well with the other ingredients without adding any strong or undesirable flavors. I would not have used soy protein alone as the protein source in Amaranth Pro. Because of it lack of certain amino acids it is not as well balanced, as I would like it to be. But blended with wheat protein, whey protein, and the well balanced protein from amaranth the balance of proteins should not be a concern.

All of the soy protein used in the Aztec Power Food cereal is water process and not chemical based.

Soybean flour is added to deionized water. The temperature and pH of the mixture during the extraction is kept at 55 degrees C. The pH of the mixture is kept at 8.5 - 9.5 using NaOH. After an hour the mixture is pumped into a centrifuge to separate the solids and the liquids. The liquid is held in a container while the solids were extracted again. (The difference between the beginning balance and the balance after centrifugation is attributed to the extra water used to clean the centrifuge baskets.) The solid residue is re-extracted using the same conditions. The proteins are precipitated out by HCI by bringing the pH to 4.55. All of the liquid fractions are pasteurized at 65 degrees C for a hour. The solution was then pumped into the centrifuge to separate the solids and the liquids. Then, separated solids are neutralized and spray dried to produce protein isolates.

The real question is the resulting protein raw? It has been processed well below boiling temperature of water but warm enough to act as a solvent for the sugars and other carbohydrates in the soy flour. The result is a protein that is air-dried.

There has been some soy nutrition research that claims that soy proteins are the cause of specific diseases. We have reviewed that literature and at this time have concluded that there is not enough evidence to prove that it is detrimental to human health. To the contrary there is an abundance of evidence that soy is beneficial.

Many of the problems are generated because of an isolation of a single protein. The consideration that the Amaranth Delight products have a balance of proteins may alleviate any potential problems that may arise.

We hope that this information on soy nutrition has been useful to you.

Soy is used in Amaranth Pro and Amaranth Supreme.

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