Soy Extract Soy Lecithin
- Latin Name: Glycine max (Linn.) Merr
- Active Ingredient: soy Lecithin
- CAS No.: 92128-87-5
- Test method: HPLC
- Specifications: 95%-98%
- Basic infor
- Name : soy extract
- Other name：soya
- Source： soy bean
- Latin name：Glycine max (Linn.) Merr
- Ingredient：beta Sitosterol/Isoflavones/Lecithin/Phosphatidylserine
- Specfication ：soy extract soy 95%-97% Lecithin
- Test methods：HPLC
- CAS No.：55947-46-1（PS），isoflavone（8002-43-5）
- Molecular Formula： C15H10O2 isoflavone
- Molecular Weight： 222.24 isoflavone
- Appearance：brown yellow powder to white powder
What is soy extract?
the soy extract contein soy protein,soy isoflavone,soy PS ,soy beta Sitostero etc.Soy has been a main food in Asian countries for many years. This is because they are very nutritious: they contain about 36% protein, 18% fat, 30% carbohydrates, isoflavones and a lot of minerals and vitamins. All eight essentials amino acids are present in the soybean, which makes the soybean protein a complete protein.
About Soy Isoflavones
Soy isoflavone distillate or concentrate is extracted from the seeds or beans of the soy herb. Soybean encloses several elements or compounds such as isoflavones and lecithin that are therapeutically very valuable.
Effective in curing Alzheimer’s disease
Against the progression of diabetic retinopathy
Bone fracture, problems associated with menopause, and osteoporosis
Lessen the threat of several types of cancer, especially breast and prostate cancers
Cosmetics ,skin care product , soaps and shampoos
What is soy bean?
The soybean in North America, also called the soya bean in Europe (Glycine max), is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land.
Traditional nonfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States (36%), Brazil (36%), Argentina (18%), China (5%) and India (4%). The beans contain significant amounts of phytic acid, alpha-linolenic acid, and isoflavones.