Soyfoods of America Bulk Soy Products also includes Furama and Yuba Tofu products
Bulk Soy Products
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Tofu, sometimes called bean curd or soybean curd, is a creamy, high-protein, low-fat soy product typically sold in blocks. Tofu is also high in calcium and iron. It’s made from soybeans, water, and a coagulant or curdling agent, and absorbs flavors through spices, sauces, and marinades.
Tofu is a food made of condensed soy milk that is pressed into solid white blocks in a process quite similar to cheesemaking. It originated in China.
Rumor has it that a Chinese cook discovered tofu more than 2,000 years ago by accidentally mixing a batch of fresh soy milk with Nigari which is what remains when salt is extracted from seawater. It is a mineral-rich coagulant used to help tofu solidify and keep its form.
Most of the world’s soybeans are currently grown in the US, and ours are non GMO which is not the case of the majority of Soybeans produced in the US.
Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft “silken” tofu, with about 5% and 2% fat, respectively, as a percentage of weight. Most of the weight of tofu is water, typically between 76 and 91 percent
In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein, LDL (“bad cholesterol”) and triglyceride concentrations. However, high density lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with the Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted this health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease”. For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006 an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.