Soy Molasses

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 intended to distinguish the product from “soybean whey” or “condensed soybean solubles”, the by-products available at the time from soy protein isolate and acid washed soy protein concentrate production.