Soy molasses
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Soy molasses is brown viscous syrup with a typical bittersweet flavor. A by-product of aqueous alcohol soy protein concentrate production, soy molasses is a concentrated, desolventized, aqueous alcohol extract of defatted soybean flakes.
The term "soy molasses" was coined by Daniel Chajuss, the founder of Hayes Ashdod Ltd., which first commercially produced and marketed soy molasses in the early 1960s. The name was chosen to distinguish the product from “soybean whey” or “condensed soybean solubles,” which were the by-products available at the time from the production of soy protein isolate and acid-washed soy protein concentrate.
The alcohols are removed from the liquid extract by evaporation, leaving a distillation residue that is an aqueous solution of sugars and other soy solubles. This solution is then concentrated to a viscous, honey-like consistency to produce soy molasses.
