Soy derived materials such as soy milk, soy flour, soy concentrates, and soy
protein isolates, are deflavored by adjusting the pH of an aqueous composition
of such soy derived materials to about 9 to about 12 to solubilize the soy proteins
and to release the flavoring compounds and thereafter passing the pH-adjusted composition
to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000
Daltons under conditions at which the flavoring compounds pass through the membrane,
leaving the retained soy material with improved flavor.