Reduced-fat soy compositions and preparative processes thereof

A process comprising:

• heating a mixture of from about 90 to about 99.99 weight percent of a full-fat soybean milk with from about 0.01 to about 1.0 weight percent a demulsifier at from about 70 to about 85° C. for about 0.5 to about 10 hours;
• and
• centrifugally separating the resulting less dense cream component from the more dense liquid component,
• wherein the full-fat soybean milk has a protein-to-fat ratio less than from about 2.0:1, and wherein the more dense liquid component has a protein-to-fat ratio greater than about 3.25:1.