Countries such as China, Japan, Brazil, USA and Thailand all consume vast amounts of soy based products - and are likely to continue to do so. As indicated in tables 1 and 2 below, data from EuroMonitor International predict a very promising growth from 2013 – 2018, for soy milk as well as soy drinks. For 2013 alone soy drinks had a market size of US $ 2 601.4 million, for soy milk it was US $ 4 808.9 million. For a definition of soy milk and soy drinks, please see the fact boxes. SOY MILK Soy milk is the water extract from whole soy beans. It is an emulsion of fat in water containing water soluble proteins, carbohydrate and oil droplets. Soy milk has traditionally been produced by small shops daily in small batches. These are sold daily and have a short shelf-life. Here the soy beans were soaked, grinded, filtered and cooked. Nowadays, a large part of the industrially produced soy milk is produced by means of the UHT process and aseptic filling, thereby obtaining a long shelf-life at room temperature. This puts a great deTable 1: Countries with a large market size in 2013 for soy drinks (Source EuroMonitor International) mand to the stability of the product as a homogeneous product throughout the entire shelf-life is necessary for the consumer’s acceptance of the product. To achieve this direct as well as indirect UHT systems may be applied. From a stability as well as from a sensory point of view direct systems are preferred. Direct systems result in less chemical changes in the product due to a lower total heat load and extraction of oxygen from the product in the vacuum chamber. The indirect system is, however, often preferred due to lower investment and running costs. application of emulsifiers and stabilizers in soy milk and soy drinks is necessary. The products are emulsions of oil in water and for ensuring optimal emulsion stability, i.e. reducing creaming, during the entire shelf-life, not only proper homogenization but also addition of selected emulsifiers and stabilizers is necessary. Further, the stabilizers improve the stability of the proteins thereby minimizing sedimentation during storage of the soy product. The functionality of the emulsifiers and stabilizers are described below. SOY DRINKS Soy drink is a popular type of beverage in countries such as China, Brazil, Mexico, Malaysia and Argentina. It contains no less than 1.5 % in protein, and less than 0.5% fat with 5 – 15% sugar. Unlike soy milk (3 or more than 3% protein, 1 or more than 1% fat) which is known as non-dairy milk alternative, soy beverage is known as sweet nutritious drink consumed as soft drink. Whichever UHT system is used, EMULSIFIERS FOR SOY BEVERAGES Name of country China Brazil Mexico Malaysia Argentina Market size for 2013, US $ mn 1 166.6 787.7 187.1 124.8 107.0 Per Capita for 2013, US $ 0.9 4.0 1.6 4.3 2.6 Forecast Growth 2013- 2018 CAGR 5.0% 6.9% 4.1% 3.4% 5.1% Mono-and diglycerides of fatty acids are commonly used in soy beverages. Mono- and diglycerides are emulsifier produced by the reaction of vegetable fats and oil and glycerol. The end result is a molecule with ambiphilic properties, meaning part of the structure is hydrophilic while other moieties have a lipophilic nature and consequently it is placed at the interface between the fat/protein and water during homogenization, hence fat separation is reduced. When used in multiphase systems, the emulsifier will take a position which is favourable with respect to energy and minimizing coalescence of the fat globules. Table 2: Countries with a large market size in 2013 for soy milk (Source EuroMonitor International) Name of country Japan USA Thailand South Korea Spain United Kingdom Brazil Australia Canada France Market size for 2013, US $ mn 1 056.3 746.3 403.6 367.1 209.8 201.7 184.0 174.2 172.1 160.6 Per Capita for 2013, US $ 8.3 2.4 5.9 7.3 4.6 3.2 0.9 7.5 4.9 2.5 Forecast Growth 2013- 2018 CAGR 2.8% - 5.3% 7.0% 3.4% - 4.1% 0.4% 1.3% 2.6% - 1.3% 1.2% Fact: Soy milk Positioned as milk alternatives. Soy milk is typically fresh/pasteurized, found in chiller compartments, and contain a significant amount of soy protein per serving. Leading brands such as Silk (White Wave) contain 6 grams of soy protein per serving (approximately 250ml) or 2.4 grams per 100 ml. Other brands such as Alpro Soja (Vandemoortele International NV) contain 2 grams of soy protein per 100 ml. Vive Soy (Leche Pascual) contains 3.3 grams of soy protein per 100 ml serving. Source: Euromonitor International
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