ingredient information
Soya Powder Natural
AAA
The soybean (U.S.) or soya bean (UK) (commonly misspelled "Soyabean") (Glycine max) is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for over 30,000 years as a food and a component of drugs. Soy is a good source of protein because it contains a significant amount of essential amino acids. Soybeans are the primary ingredient in many processed foods, including dairy product substitutes. The plant is sometimes referred to as greater bean (China) or edamame (Japan), though the latter is more commonly used in English when referring to a specific dish. The English word "soy" is derived from the Japanese pronunciation of ?? (????, shoyu), the Japanese word for Soya sauce; soya comes from the Dutch adaptation of the same word. Soybeans are an important source of vegetable oil and protein world wide. Soybean products are the main ingredients in many meat and dairy substitutes. They are also used to make soy sauce another 5,000 years old Chinese invention, and the oil is used in many industrial applications. The main producers of soy are China, the United States, Brazil and Argentina. Soybean contain significant amounts of alpha-Linolenic acid, an omega-3 fatty acid, and the isoflavones genistein and daidzein. A powder is a dry, bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms powder and granular are sometimes used to distinguish separate classes of material. In particular, powders refer to those granular materials that have the finer grain sizes, and that therefore have a greater tendency to form clumps when flowing. Granulars refers to the coarser granular materials that do not tend to form clumps except when wet.