Table 7.

Soy foods description ¹.

Item	Description
Tofu	Soaking and heating procedures with addition of protein coagulants such as calcium sulphate to soymilk. Pressed soy curd can undergo smoking or marinating processes.
Soy milk	Water extraction of hulled and crushed soy beans. Boiling after filtration of raw milk removes beany flavour.
Tempeh	Dehulled soy beans fermented with Rhizopius oligosporus.
Natto	Soy beans fermented with Bacillus natto and Bacillus subtilis.
Sufu	Tofu fermented with Actinomucor elegans.
Edamame	Immature, green soy beans.
Miso	Fermented soy beans with Aspergillus orzae or Aspergillus soyae.
Yuba	Drying of skin (film) formed in soymilk production during boiling.
Soy Sauce	Soy beans or soy flakes fermented with different bacteria, yeast or treated with isolated enzymes. Pressing and filtration after fermentation is needed to extract aqueous phase.
Textured vegetable protein	Extrusion and cooking of soy flour, full fat or defatted, in moisture and temperature controlled conditions.

¹ Adapted form references [13,18].