<P> Dairy analogues may be composed of processed rice, soy (tofu, soymilk, soy protein isolate), almond, cashew, gluten (such as with the first non-dairy creamers), nutritional yeast, or a combination of these, as well as flavoring to make it taste like milk, cheeses, yogurt, mayonnaise, ice cream, cream cheese, sour cream, whipped cream, buttermilk, rarebit or butter . Many dairy analogues contain casein, which is extracted dried milk proteins, making them unsuitable for vegans . </P> <P> Egg substitutes include tofu, tapioca starch, ground flax seed, aquafaba, mashed bananas, applesauce and commercially prepared products that recreate the leavening, binding and / or textural effects of eggs in baked goods . </P> <P> Soy protein isolates or soybean flour and gluten are usually used as foundation for most meat analogs that are available on the market . Soy protein isolate is a highly pure form of soy protein with a minimum protein content of 90% . The process of extracting the protein from the soybeans starts with the dehulling, or decortication, of the seeds . The seeds are then treated with solvents such as hexane in order extract the oil from them . The oil - free soybean meal is then suspended in water and treated with alkali to dissolve the protein while leaving behind the carbohydrates . The alkaline solution is then treated with acidic substances in order to precipitate the protein, before being washed and dried . The removal of fats and carbohydrates, results in a product that has a relatively neutral flavor . Soy protein is also considered a "complete protein" as it contains all of the essential amino acids that are crucial for proper human growth and development . </P> <P> Lipids are added to the meat analog in the form of liquid or semi-liquid glyceride shortening from synthesis, or other sources such as plants or animals . The glycerides could potentially contain unsaturated or saturated long chain acyl radicals ranging from 12 to around 22 carbon atoms . Due to the target audience of meat analogs, plant based lipid sources such as soybean oil, olive oil, canola oil, and others alike are usually used . While lipids do not contribute to the structure of the meat analog, it is crucial in increasing the palatability and broadening the appeal of the product across the consumer base . </P>

Why are soybeans a good substitute for meat