Soybean Cake or Soybean Chips is the product after most of the oil is extracted from whole soybeans by pressure or solvents from soybeans. A name descriptive of the process of manufacture, such as “expeller," “hydraulic” or “solvent extracted” is used in the brand name. It shall be designed and sold according to its protein content.

Soybean Flakes and 44% Protein Soybean Meal are produced by cracking, heating and flaking soybeans and reducing the oil content of the conditioned product by the use of hexane or homologous hydrocarbon solvents. The extracted flakes are cooked and marketed as such or ground into meal. Standard specifications are as follows.

Protein minimum 44.0%
Fat minimum 0.5%
Filter maximum 7.0%
Moisture maximum 12.0%


Soybean Flakes and High Protein or Solvent Extracted Soybean Meal are produced by cracking, heating and flaking dehulled soybeans and reducing the oil content of the conditioned flakes by the use of hexane or homologous hydrocarbon solvents. The extracted flakes are cooked and marketed as such or ground into meal. Standard specifications are as follows.

Protein

minimum 47.5-49.0% (as determined by the buyer and seller at time of sale)
Fat minimum 0.5%
Filter maximum 3.3-3.5%
Moisture maximum 12.0%

Typical values for soybean meal and soybean products can be found in Appendix I and II. Soybean meal is a fairly consistent feed ingredient; therefore these average values should be of value in programming feed formulation computers. Some of the major feed formulators will analyze each lot of soybean meal for key nutrients. This provides accurate information on nutrient levels but adds to the cost of feed formulation. Many feed formulators will use a combination of average table values for some nutrients, selective sourcing their soybean meal and upgrading their ingredient database as new values are developed.