Soy Milk

General, Suppliers, Product, Process, Company, Consultancy, Reports, MSDS, Risk, Application, Project
                                                               Primary Information Services                                                      

Home. Soya . Ordering Information. Contact

Project at a Glance

Contents on the CD Rom

  • 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.


  • Soy Milk
  • All About Soy Milk
  • What is SoyMilk
  • About Soymilk
  • General Informations
  • Articles about Soymilk

Facts & Application

  • Important Facts on Soy Milk Nutrition
  • The joy of soy
  • Functional Foods Fact Sheet: Soy
  • Soy Milk Nutritional Information
  • Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk


  • Effect of calcium salts and tri-sodium citrate on certain properties of calcium-fortified soy milk
  • The Effect of Soymilk on Alkaline Phosphatase, Total Antioxidant Levels, and Vasomotor Symptoms in Menopause Women
  • Differential effect of pure isoflavones and soymilk on estrogen receptor activity in mice
  • Chemical and sensory attributes of soy-corn milk types
  • Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk
  • Effects of fermented soy milk on the liver lipids under oxidative stress


  • Prepared soymilks and soymilk beverages
  • Soymilk process
  • Soymilk and tofu manufacturing method
  • Process for producing soymilk and apparatus for producing soymilk
  • Production method of soymilk curd
  • Bifidobacterium breve ferm BP 6223 for producing fermented soymilk
  • Calcium fortified soymilk based frozen dessert
  • Method for production of defatted soymilk peptide
  • Fermented soymilk and method for improving the organoleptic properties of fermented soymilk
  • Automatic soymilk maker
  • Using reduced fat soy particulates to produce soymilk with a reduced fat content
  • Novel foodstuff from soymilk and method for production thereof
  • Cheese-like food obtained from fermented soymilk and process for producing the same


  • The Mexican Market for Soy Beverages
  • The Economics of the Soy Milk Market
  • Advances in soybean processing and utilisation
  • Soymilk development in India
  • Soymilk in the market
  • Success of Soybean in India


  • Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese
  • Preparation of Soymilk
  • Method of Preparing Soymilk
  • Monitoring of Lipoxygenase Activity during Processing of Vitamin B12- Enriched Fermented Soymilk
  • Effect of processing conditions on the composition of soymilk
  • Proteins in food science
  • How is Soymilk made


  • Kissan original Soya milk
  • Soya milk Alternatives
  • Ripple soy milk
  • Organic Soy milk drink
  • Soymilk original
  • Soymilk products


  • Microbial utilization of stachyose in soymilk yogurt production
  • Development of flavored soymilks and coconut milks for the philippine  market
  • Tofu and soymilk production
  • Development of HACCP protocols for the production of soy milk
  • Evaluation of different soybean varieties for manufacture of soymilk
  • Production and quality evaluation of Soy-corn milk

Order the CD ROM Today


  • Calcium Coagulation Properties of Hydrothermally Processed Soymilk
  • The anti-allergenic properties of milk kefir and soymilk kefir and their
    beneficial effects on the intestinal microflora
  • Rheological characterization of emulsions from Soymilk
  • Physical and microbial properties of fruit flavoured fermented cowmilk and soy milk under different temperature of storage.
  • The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration.
  • Natural Form Oil
  • Soymilk conditioner
  • Gigi Soy Crème Wax
  • Citrus soy solvent
  • Gena Gentle Soymilk Cleanser

Soymilk Suppliers

  • Manufacturers of Soymilk
  • Suppliers of Soymilk
  • Exporters of Soymilk
  • Company from Delhi
  • Company from Colorado
  • Suppliers list


  • Company from Canada
  • Company from Colorado
  • Company from India
  • Company from Maharashtra
  • Company from U.S
  • Company from Vermont


  • Consultancy from Canada
  • Consultancy from Delhi
  • Consultancy from Gurgaon
  • Consultancy from NewYork
  • Consultancy from Semarang
  • Consultancy from Spain
  • Consultants list

Equipment suppliers

  • Soy Milk Juice Beverage
  • Westfalia Separator
  • Top Lit Updraft Gasifier
  • Company from Canada
  • Company from Delhi
  • Soyamilk makers
  • Soybean conveyor

Turnkey plant

  • Company from Delhi
  • Company from Denmark
  • Company from U.S
  • Global plant providers
  • Another Global plant providers

Turnkey project

  • Interim evaluation of the soybean utilization research report
  • Soyabean processing complex
  • Profile on production of soya bean milk
  • Pilot testing vitagoat technology
  • Preservation of Soymilk

Report & Risk

  • Presentation on the wsf-wishhadra Vitagoat project - ghana
  • Nutritional and sensory qualities of soymilkkunnu Blends
  • Soymilk Plant Opens in Guatemala
  • How safe is soya
  • Hair loss may be slowed by adding soy milk to your diet, says new research
  • Soybean Sourcing and Production Program
  • Value of water research report
  • Soya-Based Infant Formula
  • Plain Calcium Soy Milk and SoyBurger  Mild Carbon Footprints
  • Voluntary standards for the composition and labeling of soymilk in the united states
  • Scary Facts About Soy
  • Is soy healthy
  • Soy Allergy


  • 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
 21 Murugappan St, SwamyNagar Ext2, 
Ullagaram, Chennai - 600091, India.
 Phone: 91 44 22421080 
Email :,
Mobile numbers:9940043898, 9444008898  Fax : 91 44 22423753