由黃豆製成的豆腐是一種重要的植物性蛋白質來源，被廣泛用於亞洲和素食餐點中。
Tofu: Tofu, made from soybeans, is an important source of plant-based protein and is widely used in Asian cuisine and vegetarian dishes.
將黃豆浸泡、磨碎、煮沸後得到豆漿,是牛奶的常見替代品，適合乳糖不耐症者及素食者。
Soy Milk: Soy milk is made by soaking, grinding, and boiling soybeans. It is a common alternative to dairy milk, suitable for those who are lactose intolerant and vegetarians.
發酵黃豆製成的味噌和醬油，是日本料理和東亞菜系的重要調味料。
Miso and Soy Sauce: Fermented soybeans are used to make miso and soy sauce, two essential seasonings in Japanese cuisine and East Asian dishes.
透過特定發酵工藝,黃豆可製成納豆和豆豉，這些發酵食品富含益生菌，有助於腸道健康。
Natto and Fermented Black Beans: Through specific fermentation processes, soybeans can be made into natto and fermented black beans. These fermented foods are rich in probiotics, which help support gut health.
烘焙添加物
將黃豆片加入麵包、餅乾、能量棒等烘焙食品中，可以增加蛋白質含量並豐富口感，是運動人士和健身愛好者的健康選擇。
Soybean flakes can be added to baked goods such as bread, cookies, and energy bars to increase protein content and enhance texture. This makes them a healthy choice for athletes and fitness enthusiasts.
黃豆粉可用作麵包、蛋糕、餅乾和鬆餅等烘焙產品的成分，增加蛋白質含量和改善口感。通常與其他穀物粉混合使用，以增強結構和濕潤度。
Baked Goods: Soybean flour can be used as an ingredient in baked products such as bread, cakes, cookies, and pancakes. It enhances protein content and improves texture. It is often mixed with other grain flours to enhance structure and moisture retention.
黃豆粉常被添加到營養粉、能量棒和運動補給飲料中，提供高蛋白的健康選擇，適合健身愛好者和素食者。
Protein Supplements: Soybean flour is commonly added to nutritional powders, energy bars, and sports recovery drinks as a high-protein option, making it suitable for fitness enthusiasts and vegetarians.
在中國和其他亞洲國家的許多傳統菜肴中，黃豆粉用作餃子皮、麵條和其他食品的製作材料，增添風味和口感。
Asian Cuisine: In many traditional dishes from China and other Asian countries, soybean flour is used as an ingredient in dumpling wrappers, noodles, and various other foods to enhance flavor and texture.
黃豆粉可用於製作各種植物性食品,如素肉、素漢堡和素食漢堡，提供肉類替代品的蛋白質。
Meat Alternatives: Soybean flour is used to create various plant-based foods, such as vegetarian meat, veggie burgers, and plant-based patties, providing a protein-rich alternative to meat.
黃豆胚芽經常被加工成膠囊或粉末,作為營養補充劑。
它含有異黃酮等植物化合物，有助於調節荷爾蒙、促進心血管健康和改善骨骼密度。
Nutritional Supplements: Soy germ is often processed into capsules or powder as a dietary supplement. It contains plant compounds such as isoflavones, which help regulate hormones, support cardiovascular health, and improve bone density.
黃豆胚芽可以添加到早餐穀物、燕麥片或能量棒中，增加蛋白質和營養含量，使早餐更為均衡。
Breakfast Foods:Soy germ can be added to breakfast cereals, oatmeal, or energy bars to enhance protein and nutrient content, making breakfast more balanced.
在麵包、餅乾、蛋糕和鬆餅等烘焙產品中添加黃豆胚芽，不僅能增加營養價值,還能提升產品的口感和風味。
Baked Goods: Adding soy germ to baked products such as bread, cookies, cakes, and pancakes not only increases nutritional value but also enhances texture and flavor.
黃豆胚芽也可以添加到即食湯和冷凍餐中，以增加營養密度,提升食品的風味。
Ready-to-Eat Foods: Soy germ can also be incorporated into instant soups and frozen meals to boost nutrient density and enhance flavor.
焦糖色素在飲料中的應用非常普遍,如可樂、根啤、啤酒、威士忌和其他深色飲品。它能賦予飲料深棕色或琥珀色，使其色澤更加吸引人。
Beverages: Caramel color is widely used in beverages such as cola, root beer, beer, whiskey, and other dark-colored drinks. It gives them a deep brown or amber hue, enhancing their visual appeal.
在蛋糕、餅乾、麵包等烘焙食品中加入焦糖色素，可以增加深褐色或金棕色，增強產品的視覺效果和吸引力。
Baked Goods: Adding caramel color to baked products like cakes, cookies, and bread can create a rich brown or golden hue, improving the visual appeal and attractiveness of the product.
燒烤醬、醬油、醃料、肉汁等調味品中常使用焦糖色素，使其呈現更濃郁的深棕色，提升菜餚的色澤。
Sauces & Condiments: Caramel color is commonly used in barbecue sauce, soy sauce, marinades, and gravies to give them a deep brown shade, enhancing the color of the dish.
在薯片、爆米花等零食中加入焦糖色素，能改善色澤,讓食品看起來更具風味。
Snacks: In snacks like potato chips and popcorn, caramel color enhances the appearance, making them look more flavorful.
例如火腿、香腸、肉丸和醬肉，添加焦糖色素能使肉製品外觀更具吸引力，並模仿烤製效果，增加色澤的自然感。
Processed Meats: Caramel color is added to products like ham, sausages, meatballs, and cured meats to improve their appearance, mimic a roasted look, and create a more natural color.
在即食湯和濃湯粉中使用焦糖色素，可以讓湯品呈現自然的褐色，讓產品看起來更濃郁誘人。
Instant Soups & Thickened Soups: In instant soups and soup powders, caramel color helps create a natural brown tone, making the soup appear richer and more appetizing.
植物性蛋白是素食肉類(如素漢堡、素雞塊、素香腸等)的主要成分。透過黃豆或豌豆蛋白等的加工，模仿肉類的質感和口感提供蛋白質的同時減少飽和脂肪和膽固醇。
Meat Substitutes: Plant-based protein is the main ingredient in vegetarian meat alternatives such as veggie burgers, plant-based nuggets, and sausages. By processing soy or pea protein, these products mimic the texture and taste of meat while providing protein with reduced saturated fat and cholesterol.
植物性蛋白也被用於製造非乳製奶(如豆奶、杏仁奶、燕麥奶)、植物性優格和奶酪等。 這些產品適合乳糖不耐症患者和素食者，並提供健康的蛋白質來源。
Dairy Alternatives: Plant-based protein is also used to produce non-dairy milk, such as soy milk, almond milk, and oat milk, as well as plant-based yogurt and cheese. These products are suitable for lactose-intolerant individuals and vegetarians, offering a healthy source of protein.
植物蛋白粉(如豌豆蛋白、大麻蛋白和米蛋白)用於製作蛋白粉、營養棒和運動補給飲料，提供運動員和健身愛好者一種健康的蛋白質補充來源。
Protein Supplements: Plant-based protein powders, such as pea protein, hemp protein, and rice protein, are used in protein powders, nutrition bars, and sports supplements. They serve as a healthy protein source for athletes and fitness enthusiasts.
植物性蛋白被添加到能量棒、餅乾、薯片和其他零食中，增強營養價值，使其更飽腹且更有營養。
Snacks and Ready-to-Eat Foods: Plant-based protein is added to energy bars, cookies, chips, and other snacks to enhance their nutritional value, making them more filling and nutritious.
在麵包、鬆餅、蛋糕和其他烘焙食品中加入植物性蛋白，不僅可以增加蛋白質含量，還可以改善結構,讓產品更鬆軟或有嚼勁。
Baked Goods: Incorporating plant-based protein into bread, muffins, cakes, and other baked goods not only increases protein content but also improves texture, making the products softer or chewier.
許多方便食品，如速食湯、即食麵和冷凍餐盒，也使用植物性蛋白以提供素食蛋白質來源，且更具飽腹感。
Instant Soups and Ready Meals: Many convenient foods, such as instant soups, ready-to-eat noodles, and frozen meal boxes, use plant-based protein to provide a vegetarian protein source while enhancing satiety.
葡萄糖漿能防止蔗糖結晶,讓糖果有更滑順的口感，也讓軟糖、棉花糖和硬糖具有適當的彈性和光滑度。
Candy: Glucose syrup prevents sucrose crystallization, giving candy a smoother texture. It also provides the right elasticity and glossiness for gummies, marshmallows, and hard candies.
在蛋糕、餅乾等烘焙產品中，葡萄糖漿可以保持濕潤,延長產品的保質期, 使成品更柔軟、濕潤,並增加甜味。
Baked Goods: In cakes, cookies, and other baked products, glucose syrup helps retain moisture, extending shelf life while making the final product softer, moister, and sweeter.
葡萄糖漿有助於防止冰晶的形成，使冰淇淋等冷凍食品的口感更綿密光滑。
Ice Cream and Frozen Desserts: Glucose syrup helps prevent the formation of ice crystals, resulting in a creamier and smoother texture in ice cream and other frozen treats.
葡萄糖漿常被用來增強甜味，並且能快速溶解在冷飲中，如汽水、運動飲料和能量飲料。
Beverages: Glucose syrup is commonly used to enhance sweetness and dissolves quickly in cold drinks such as sodas, sports drinks, and energy drinks.
作為增稠劑，葡萄糖漿可改善果醬和果凍的稠度，避免結晶，使口感更加柔滑。
Jams and Jellies: As a thickening agent, glucose syrup improves the consistency of jams and jellies, preventing crystallization and creating a smoother texture.
在燒烤醬、醃料和其他濃稠的醬汁中，葡萄糖漿能提升濃稠度和甜味，還能使醬料具有更好的光澤感和附著性。
Sauces and Marinades: In barbecue sauces, marinades, and other thick sauces, glucose syrup enhances thickness and sweetness while providing a glossy appearance and better adhesion.