Making soy convenient Soy milk has been part of the Asian diet for centuries and is becoming increasingly popular in other parts of the world, too, being perceived as a healthy alternative to cow’s milk. However, as soy milk has traditionally been produced in small batches in small shops and with a short shelf-life, manufacturers need to look at new production methods if they want to match the needs of today’s convenience seeking consumers. Using the UHT technology will allow for products with shelf-lives ranging from several months up to a year. Products that will be homogenous and have the right mouth-feel and creaminess, provided that they contain the right emulsifiers and stabilizers. By Khoreen New, Senior Application Technologist for Dairy, Ice cream and Soy, Palsgaard Asia-Pacific. S oy beverages have a history of over 5,000 years and are an important source of protein for many people, especially those who are lactose intolerant. Soy milk contains the same amount of protein as cow’s milk, hence is often perceived as an alternative to dairy milk. Besides being a good source of protein, soy based foods are also known to provide numerous health benefits, such as: – – – – – – – – Lower in fat content, mostly unsaturated fat with zero cholesterol Naturally lower in sugar content than regular milk Contain only vegetable protein Fewer people allergic to soy than cow’s milk Provide bone health Promote weight loss/control Prevent cancers Prevent cardiovascular disease Fact: Soy drinks Typically long-life, with a minimal amount of soy protein per serving. These products are positioned more as regular beverages (competing against soft drinks) rather than milk alternatives. Often, there is little or no information on soy protein content per serving. Black soy drinks have also recently emerged in Asia.
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