APPENDIX B: Food Contacts Lists 273Soya Contacts
Bakery Goods: soybean flour containing only 1 per cent oil is now used by
many bakers in dough mixtures for breads, rolls, cakes and pastries. This
keeps them moist and saleable several days longer. Roasted soya nuts are
also sometimes used in place of peanuts
Cereals: soy flakes, soya bran
Cheese Substitutes: Tofu, vegetarian cheeses (some), miso
Low-fat Spreads and Butter Substitutes: margarines, etc.;
shortening
Meats: sausages, wurst, bologna, saveloy, luncheon meat
Milk Substitutes: soya milk, Wysoy (Wyeth), soya ice cream. Some bakeries
use soy milk instead of cow’s milk
Nuts: soya beans may be roasted and salted and used instead of peanuts
Pastas: soybean noodles, macaroni, spaghetti
Salad Dressings: many of the salad dressings and mayonnaises contain
soy oil but only state on the label that they contain vegetable oil. Present
conditions have necessitated the use of soy oil in many brands of oil
previously free of soybean
Sauces: ketchup, OK sauce (brown sauce), Kitchen Bouquet, soya sauce, Lea
& Perrins, Worcester sauce (any)
Sweets: soya flour is used in hard candies, nut candies, and caramels.
Lecithin is invariably derived from soybean and is used in candies to
prevent drying out and to emulsify the fats
Miscellaneous: varnish, paints, enamels, printing ink, candles, celluloid,
cloth, massage creams, linoleum, paper sizing, adhesives, fertilizer,
nitroglycerine, paper finishes, blankets, soap, fish food, custards, fodder,
glycerine, textile dressings, lubricating oil, illuminating oil