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Abstract

A novel soy functional food ingredient is provided. The functional food ingredient contains a soy material which contains less than 65% soy protein on a moisture free basis. In one embodiment, the soy material of the functional food ingredient also has a nitrogen solubility index of from about 30% to about 80% and at least one of the following properties: a water activity of 0.3 or less; a salt tolerance index of from about 30% to about 80%; a water hydration capacity of at least 3 times the weight of the soy material; a viscosity of at least 500 centipoise at a temperature of 18.degree. C. to 25.degree. C.; and a trypsin inhibitor activity of at most 10 trypsin inhibitor units per milligram of the soy material. In another embodiment, the soy material of the functional food ingredient also has at least one of the following properties: a gel weight of at least 30 grams at a temperature of from about 15.degree. C. to about 25.degree. C. in a 5 ounce aqueous slurry containing 5 parts water per part of soy material, by weight; and a refrigerated gel strength of at least 50 grams when combined with 5 parts of water per part of soy material, by weight.

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First Claim