Soy products are becoming more and more popular all over the world. People choose them for health benefits, as a dairy alternative or simply for the flavour. However, for producers of soy-based drinks, the soybean comes with its challenges.
Soya beans are considered a complete food because they contain protein, carbohydrates and fat, as well as an impressive array of vitamins and minerals. They are low in saturated fat, contain no cholesterol and are free from lactose, which makes them popular with the health conscious as well as the lactose intolerant.
Soy beverages are very well established in markets like China, Thailand, Vietnam, Japan and the USA. Taste and usage varies throughout the world. Soy beverages can be divided in bean or low bean taste. Beany taste, the more traditional flavour, is preferred in Asian countries, elsewhere the neutral, non-bean taste is preferred, since use of soy milk is more often a replacement for cow's milk.
Read more about soy extraction to produce both a beany tasting soymilk or a low-bean tasting soymilk.
When it comes to homogenization, the multitude of recipes and the amount of fibres and husk traces in soy drinks, present certain challenges. As a producer, you need a homogenizer with wear-resistant options.
Tetra Pak has extensive knowledge in processing soy, including a knowledge centre for soy and coconut products in Singapore. Our food technologists help customers optimise soy beverage recipes and minimise abrasion, to develop the optimal end product.
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Extraction is the process whereby the essence or edible parts are separated from the rest of a raw material for use in a processed product. Read more
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