Soy Milk

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• Soy milk is actually made from soybeans, a type of vegetable. It has been used for centuries by the Chinese and Japanese people in making their staple food which is the tofu.
• Soy milk (also called soya milk, soymilk, soybean milk, or soy juice, although some do not believe soy to be a milk) and sometimes referred to as soy drink/beverage is a beverage made from soybeans.
• Plain soy milk is unsweetened, although some soy milk products are sweetened. Salted soy milk is prevalent in China.
• Soy milk has about the same amount of protein (though not the same amino acid profile) as cow's milk.
• Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in humans. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose.
• Soy milk is also used in making soy yogurt, soy cream, soy kefir and soy based cheese analogues.
• Soymilk is available as a plain, unflavored beverage or in a variety of flavors including chocolate, vanilla, carob and almond.
• With the growing interest in lower-fat products, a number of "lite" soymilks, with reduced fat content, are appearing on the market.
• Soy or soy/coconut milks were rated on the bases of over-all acceptability and preference, considering color, flavor and viscosity.
• Soymilks produced with a hot (170'F) grind and flavored with 5% sucrose were rated as "liked" by 107 out of 221 sixth grade children, an acceptance rate of about 4&%.
• All soymilk or soy-coconut mixtures have proved to be very stable on storage. Since they are sterilized, there is no problem with bacterial spoilage.
• Soy and soy/coconut milks stored for over a year have shown no flavor reversion or rancidity based on taste tests.
• Soy-corn milk was produced from 75% soybean and 25% maize. Milk samples were analyzed for protein, moisture, ash, fiber and fat contents, microbiological assays and sensory attributes.
• Fortification of soymilk with corn did not produce any significant changes in the microbial count and profiles of soy-corn milk. However, adding maize to soybean for the production of soy-corn milk significantly (P<0.05) improved its taste, aroma, consistency and overall acceptability when compared with soymilk.
• The Hazard Analysis Critical Control Point (HACCP) protocols are aimed at ensuring the safety of food products. The system is designed to identify, prioritize and control potential problems. Such a procedure has been developed for the production of soymilk.
• Soymilk, tofu, yuba, and the fermented products natto, miso, tempeh and soy sauce continue to be important foods in Asian countries, however acceptance of the traditional Asian style soyfoods has been slow in western countries because of the beany flavour caused by lipoxygenases.
• Over the last decade there has been a marked increase in the consumption of soyfoods in Australia, especially soymilk (Ginn et al 1998). Soymilk consumption in Australia is a little over 2L/capita/year.
• Pleasant tasting Silk® soymilk has rapidly gained sales dominance in the North American soymilk market.
• Soy milk is fast emerging as a potential competitor for cow’s milk in the U.S. market. The debate and fight over soy milk pits dairy producers and their associations against their counterparts in the crop/grain world.
• The soy milk retail market contains both large integrated agribusiness firms, such as Archer Daniels Midland and Cargill, and a significant number of small specialized firms, such as Eden Soy, focusing only on the soy milk market.
• A western city, has the lowest prices for soy milk, but it does not have the highest market penetration for soy milk which occurs nearly 1% of the market is soy milk.
• Consumer benefits from having soy milk in the market using retail price differentials and a quadratic version of the almost ideal demand
  system in a revealed preference analysis. This work finds consumers pay significantly more for soy milk but the average consumer derives relatively little benefit from having soy milk in the market.
• Approximately 6 million liters of soymilk, and more than 50 million liters of soy juice are sold in the Mexican market every year. The soy beverage market is estimated at US$80 million.

Technology

• Reducing flatulence factors in soymilk using coconut
• Analysis of Phytoestrogens in Soy
  Milk by GC/MS/MS with the Agilent
  7000 Series Triple Quadrupole GC/MS
• Evaluation of microbiology quality of some soybean milk products consumed in Nigeria
• Centrifugal technology for soymilk production
• Innovative Technology for Increased Yields in Soy Milk Production
• Isoflavone profiles of soymilk as affected by high-pressure treatments
  of soymilk and soybeans

Primary Information Services
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Ullagaram, Chennai - 600091, India.
 Phone: 91 44 22421080  Email : informer@eth.net, primaryinfo@gmail.com
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