[[Soybean]] seed contains about 1920% oil. To extract soybean oil from seed, the soybeans are cracked, adjusted for moisture content, rolled into flakes and solvent-extracted with commercial hexane. The remaining soybean meal has a 50% [[soy protein]] content. The meal is 'toasted' (a [[misnomer]] because the heat treatment is with moist steam) and ground in a [[hammer mill]]. Ninety-eight percent of the U.S. soybean crop is used for livestock feed. Part of the remaining 2% of soybean meal is processed further into high protein soy products that are used in a variety of foods, such as [[salad dressing]]s, [[soup]]s, [[meat analogue]]s, beverage powders, [[cheese]]s, [[nondairy creamer]], frozen desserts, [[whipped topping]], [[infant formula]]s, [[bread]]s, [[breakfast cereal]]s, [[pasta]]s, and pet foods.<ref>Edmund W. Lusas and Mian N Riaz. (1995) [http://jn.nutrition.org/content/125/3_Suppl/573S.full.pdf Soy Protein Products: Processing and Use] Journal of Nutrition 125 (3_Suppl):573S-580S</ref><ref name=Sipos>E.S. Sipos. [http://www.asaim-europe.org/Backup/pdf/edibleuses.pdf Edible Uses of Soybean Protein]</ref> Processed soy protein appears in foods mainly in three forms: soy flour, soy protein isolates, and soy protein concentrates.<ref name=Sipos/><ref>Singh P et al (2008) [http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2007.00025.x/abstract] Functional and Edible Uses of Soy Protein Products Comprehensive Reviews in Food Science and Food Safety (7)1:14–28</ref>
