About Silken Soy Purée

About Silken Soy PureeSilken Soy Purée not only is non-dairy and contains no cholesterol or trans fat, but also is a good alternative to dairy, oil, soymilk, ISP, meat, and fish.  As a homogenized liquid with a smooth texture and a very low soy aftertaste, Silken Soy Purée blends and handles easily.  Silken Soy Purée has a consistent quality that makes beverages, salad dressings, sauces, ice cream, cheesecakes, pies, bagels, puddings, custards, breads, al dente pastas, and many other foods delicious and healthy.  Silken Soy Purée is less expensive than ingredients like cheese, butter, and dairy cream.

Available in organic and conventional varieties, Silken Soy Purée is a revolutionary new ingredient designed for food service and industrial use.  It comes in shelf-stable aseptic packaging (2.2 Lbs/1 Kg, 450 Lbs/200 Kg, and 2250 Lbs/1000 Kg).  No refrigeration is required.  It can be stored conveniently at room temperature.

Silken Soy Purée is Gluten Free, Kosher, Non Dairy, and Vegan.

Our Soybeans Our Soybeans

When making Silken Soy Purée, we use only non-genetically modified (non-GMO) soybeans grown in the United States of America.  We are committed to providing a safe, high quality soy product to our customers world-wide.

Soyfood Market The Soyfood Market

The soyfood market has grown significantly over the last 10 to 15 years — particularly since 1999, when the Food and Drug Administration (FDA) approved a health claim on food labels related to soy protein.  The claim states that 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, reduces the risk of coronary heart disease.  The UK Joint Health Claims Initiative (JHCI) issued a similar claim in 2002.  Now more than ever, soy is the healthy protein of the future.

Soyfood Market Soyfood Benefits

For more than 2,000 years, people in Asia have consumed soyfoods as a staple in their diet.  The soybean is the only legume that contains the nine essential amino acids in correct proportion for human health. Research articles suggest soyfoods play a potential role in heart health, may maintain healthy weight, may potentially have an effect on menopausal symptoms (such as the occasional “hot flashes”), and may have an effect on other health factors. Research also suggests soyfoods also might be a factor in improving the environment.  While soy protein is similar in value to that of meat, dairy, and eggs, growing soybeans requires fewer natural resources.{1,2,3,4,5,6,7,8,9,10}


1. Hoie LH, et al. Lipid-lowering effect of 2 dosages of a soy protein supplement in hypercholesterolemia. Adv Ther. 2005; 22:175-86.

2. Stephenson, TJ, et al. Effect of soy protein-rich diet on renal function in young adults with insulin-dependent diabetes mellitus. Clin Nephrol. 2005; 64:1-11.

3. Balk E, Chung M, Chew P, et al. Effects of soy on Health Outcomes. Summary, Evidence Report/Technology Assessment 126. Rockville, MD: AHRQ. July 2005

4. Reynolds K, Chin A, Lees K, et al. A Meta-Analysis of the Effect of Soy Protein Supplementation on Serum Lipids, Am J Cardiol2006; 98:633-640.

5. Japakaset J, Wongkhalaung C, Leelawatcharama V et al. Utilization of soybean residue to produce monacolin K -cholesterol lowering agent. Songklanakarin Journal of Science and Technology Year: 2009 Vol: 31 Issue: 1 Pages/record No.: 35-39. 2009.

6. Jenkins DJ, Jones PJ, Lamarche B et al. . Effect of a dietary portfolio of cholesterol-lowering foods given at 2 levels of intensity of dietary advice on serum lipids in hyperlipidemia: a randomized controlled trial. JAMA. 2011 Aug 24;306(8):831-9. 2011.

7. Keiko T, Satoshi S, Kentaro M et al. Relationship between soy and isoflavone intake and periodontal disease: The Freshmen in Dietetic Courses Study II. BMC Public Health Year: 2008 Vol: 8 Issue: 1 Pages/record No.: 39. 2008.

8. Kim SH, Kim HM, Ye YM et al. Evaluating the Allergic Risk of Genetically Modified Soybean. Yonsei Med J. 2006 August 31; 47(4): 505—512. 2006.

9. Klein MA, Nahin RL, Messina MJ et al. Guidance from an NIH Workshop on Designing, Implementing, and Reporting Clinical Studies of Soy Interventions. The Journal of Nutrition 2010, 140(6): 1192S-1204S. 2010.

10. Sacks F, Lichtenstein A, VanHorn L, et al. Soy protein, isoflavones, and cardiovascular health. Circulation. 2006:113:1-12.