Editing Soybean (section)

====Meat and dairy alternatives and extenders====
[[File:JapaneseSoybeanMeat.jpg|thumb|Japanese soybean meat]]
[[File:Chives Cream Sheese.jpg|thumb|[[Cream cheese]] alternative with [[chives]]|alt=Package of a soy-based [[cream cheese]] alternative with [[chives]]]]
Soybeans can be processed to produce a texture and appearance similar to many other foods. For example, soybeans are the primary ingredient in many [[dairy product]] substitutes (e.g., [[soy milk]], [[margarine]], soy ice cream, [[soy yogurt]], [[soy cheese]], and soy cream cheese) and meat alternatives (e.g. [[veggie burgers]]). These substitutes are readily available in most supermarkets. Soy milk does not naturally contain significant amounts of digestible [[calcium]]. Many manufacturers of soy milk sell calcium-enriched products, as well.

Soy products also are used as a low-cost substitute for meat and poultry products.<ref>{{cite book |author=Hoogenkamp, Henk W. |title=Soy Protein and Formulated Meat Products |publisher=CABI Publishing |location=Wallingford, Oxon|year=2005 |page=14 |isbn=978-0-85199-864-0|url=https://books.google.com/books?id=IRIRBOd_oTcC&q=soy+protein |access-date=February 18, 2012}}</ref><ref>{{cite book |last=Endres|first=Joseph G.|title=Soy Protein Products |publisher=AOCS Publishing |location=Champaign-Urbana, IL |year=2001 |pages=43–44 |isbn=978-1-893997-27-1 |url=https://books.google.com/books?id=3RNa1vS0sZYC&q=Soy+Protein+Products++endres&pg=PA15 |access-date=February 18, 2012}}</ref> Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. The extension may result in diminished flavor, but fat and cholesterol are reduced. Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute [[textured vegetable protein]] has been used for more than 50&nbsp;years as a way of inexpensively extending [[ground beef]] without reducing its nutritional value.<ref name=Riaz2006 /><ref>{{cite book |last1=Circle|first1=Sidney Joseph|last2=Smith|first2=Allan H. |title=Soybeans: Chemistry and Technology |publisher=Avi Publishing |location=Westport, CT|year=1972 |pages=7, 350 |isbn=978-0-87055-111-6|url=https://books.google.com/books?id=A3NRAAAAMAAJ&q=without+reducing+its+nutritional+value |access-date=February 18, 2012}}</ref><ref>{{cite book |last=Liu|first=KeShun |title=Soybeans: Chemistry, Technology, and Utilization |publisher=Aspen Publishers |location=Gaithersburg, MD |year=1997 |page= 69|isbn=978-0-8342-1299-2 |url= https://books.google.com/books?id=Plmi4WfHos4C&q=reducing+nutritional+value|access-date=February 18, 2012}}</ref>