What’s Inside the eBook
In this guide, we’ll explain how different full fat soy processing methods such as roasting, wet extrusion, and dry extrusion impact product quality, fat availability, and energy efficiency.
While the processing steps are minimal compared to chemical or mechanical extraction, there are several options to produce full fat soy for various end-use markets. Choosing the right processing methods for full fat soy will depend on each customer’s budget, product quality specifications, and feed formulation requirements.
Thermal treatment, or heat, is the most reliable method for deactivating TI in soybean products. Whether soybeans undergo chemical or mechanical extraction or minimal processing to produce full fat soy, heat treatment is a critical component of making them safe for non-ruminant animals to consume.
Choosing the right processing system depends on your budget, quality parameters, and end-product specifications for the full fat soy market you serve and the types of animals you feed. One system is not necessarily better than another; it all comes down to your needs.