Soy Protein

Deon DP Schutte said:

Hi!
Can anybody tell me the difference between soy flour and soy protein
isolate?
Thanks!
D

Regardless of the difference, neither is real food and neither is
healthy.

TC

On 6/4/05 3:42 pm, in article
[email hidden],

Quoted post said:

Deon DP Schutte said:

Hi!
Can anybody tell me the difference between soy flour and soy protein
isolate?
Thanks!
D

Regardless of the difference, neither is real food and neither is
healthy.

TC

That's very informative, THANKS!

Soy flour is soy beans ground into flour, the protein isolate is the protein
component separated from soy beans .

In news:[email hidden],
Deon DP Schutte <[email hidden]> stated
| Hi!
| Can anybody tell me the difference between soy flour and soy protein
| isolate?
| Thanks!
| D

On 6/4/05 4:57 pm, in article
[email hidden], "FOB"

Quoted message said:

Soy flour is soy beans ground into flour, the protein isolate is the protein
component separated from soy beans .

In news:[email hidden],
Deon DP Schutte <[email hidden]> stated
| Hi!
| Can anybody tell me the difference between soy flour and soy protein
| isolate?
| Thanks!
| D

Am I right to assume that the isolate has no carbs?

Deon DP Schutte said:

Hi!
Can anybody tell me the difference between soy flour and soy protein
isolate?
Thanks!
D

Without going into nutrition details... soy flowr is just that ..
flour.. and the protein is product of soy beans with added other
ingrediants. Very low on carbs.

--
NEVER UNDERESTIMATE THE POWER OF STUPID PEOPLE IN LARGE GROUPS

Deon DP Schutte said:

On 6/4/05 4:57 pm, in article
[email hidden], "FOB"

Quoted message said:

Soy flour is soy beans ground into flour, the protein isolate is the protein
component separated from soy beans .

In news:[email hidden],
Deon DP Schutte <[email hidden]> stated
| Hi!
| Can anybody tell me the difference between soy flour and soy protein
| isolate?
| Thanks!
| D

Am I right to assume that the isolate has no carbs?

If the isolate were pure soy protein, than by definition it would have
no carbohydrates.

Isolate probably has a meaning similar to "seperate out". So the protein
isolate is the protein seperated from the other stuff.

If it isn't a very pure isolate (or product) then there could be some
residual carbohydrate from the original soy bean source left in it.

On 6/4/05 5:05 pm, in article [email hidden], "Vesna

Ivanisevic said:

Deon DP Schutte said:

Hi!
Can anybody tell me the difference between soy flour and soy protein
isolate?
Thanks!
D

Without going into nutrition details... soy flowr is just that ..
flour.. and the protein is product of soy beans with added other
ingrediants. Very low on carbs.

Thanks for all the info. I'm wondering if anybody can direct me to low/no
carb thickening agents for 1- thickening cold items and 2 - thickening hot
sauces/gravies. I've read about Xanthan- and Guar Gum but I don't know how
its used.

Deon DP Schutte said:

On 6/4/05 5:05 pm, in article [email hidden], "Vesna

Ivanisevic said:

Deon DP Schutte said:

Hi!
Can anybody tell me the difference between soy flour and soy

protein

Quoted message said:

Quoted message said:

Quoted message said:

isolate?
Thanks!
D

Without going into nutrition details... soy flowr is just that ..
flour.. and the protein is product of soy beans with added other
ingrediants. Very low on carbs.

Thanks for all the info. I'm wondering if anybody can direct me to

low/no

Quoted message said:

carb thickening agents for 1- thickening cold items and 2 -

thickening hot

Quoted message said:

sauces/gravies. I've read about Xanthan- and Guar Gum but I don't

know how

Quoted message said:

its used.

GIYF

On 6/4/05 5:34 pm, in article
[email hidden], "warehouse"

Quoted message said:

Deon DP Schutte said:

On 6/4/05 5:05 pm, in article [email hidden], "Vesna

Ivanisevic said:

Deon DP Schutte wrote:

> Hi!
> Can anybody tell me the difference between soy flour and soy

protein

Quoted message said:

Quoted message said:

> isolate?
> Thanks!
> D
>

Without going into nutrition details... soy flowr is just that ..
flour.. and the protein is product of soy beans with added other
ingrediants. Very low on carbs.

Thanks for all the info. I'm wondering if anybody can direct me to

low/no

Quoted message said:

carb thickening agents for 1- thickening cold items and 2 -

thickening hot

Quoted message said:

sauces/gravies. I've read about Xanthan- and Guar Gum but I don't

know how

Quoted message said:

its used.

GIYF

Sorry, I don't know what GIYF means...

"Deon DP Schutte" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks for all the info. I'm wondering if anybody can direct me to low/no
carb thickening agents for 1- thickening cold items and 2 - thickening hot
sauces/gravies. I've read about Xanthan- and Guar Gum but I don't know how
its used.

This is supposed to work for both hot or cold, the site has recipes, also.
http://www.expertfoods.com/notStarch.php

--
No Husband Has Ever Been Shot While Doing The Dishes

None Given said:

"Deon DP Schutte" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks for all the info. I'm wondering if anybody can direct me to low/no
carb thickening agents for 1- thickening cold items and 2 - thickening hot
sauces/gravies. I've read about Xanthan- and Guar Gum but I don't know how
its used.

This is supposed to work for both hot or cold, the site has recipes, also.
http://www.expertfoods.com/notStarch.php

Thank you! The info is really helpful!

This does indeed work well and I use it all the time, but its very
expensive. Xanthan gum is also pricey but you only need 1/4 tsp to thicken
1 cup of liquid. not/Starch and Xanthan gum are added directly to the
liquid, hot or cold. You do have to use a whisk and mix LIKE CRAZY, but be
patient and it'll eventually dissolve.

on Wed, 6 Apr 2005 11:05:38 -0500, "None Given" <[email hidden]>

Quoted message said:

This is supposed to work for both hot or cold, the site has recipes, also.
http://www.expertfoods.com/notStarch.php

-----
Bev