Soy molasses

Soy-molasses is brown viscous syrup with a typical bittersweet flavor. Soy molasses is a concentrated, desolventized, aqueous alcohol extract of defatted soybean flakes, by-product of aqueous alcohol soy protein concentrate production. Soy-molasses is an important commercial and biological product, source of phytochemicals and soy sugars. Soy-molasses is a term given by Dr. Chajuss, the founder of Hayes Ashdod Ltd., which first commercially produced and marketed soy molasses in the early ‘60th. (The soy molasses was thus named to distinguish this then new aqueous alcohol desolventized soybean extract from “soybean whey” or “condensed soybean solubles”, the by-products of the soy protein isolate and the acid washed soy protein concentrate production.)