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Malnutrition Matters
Registered Canadian non-profit organization Working in developing countries Supporting humanitarian organizations Supporting commercial soy dairy projects Special thanks to Peter Golbitz and Soyatech Inc. for their contribution to this presentation.
Process
(water extraction or reconstituting ingredients)
soymilk
desserts
cheese
yogurt
beverage
ice cream
tofu
new concepts
Soymilk Beverages
Process
(water extraction or reconstituting ingredients)
soymilk
beverage
Soymilk is a processed food and its composition will vary based on soybean or soy protein source and process type Typically, when formulated to equal cows milk in protein level, soymilk will contain less fat, carbohydrates and total solids
Comparitive Composition of Soymilk and Cow's Milk
SOYMILK % Solids 3.5% 2.3% 2.4% 8.2% COW'S MILK* % solids 3.5% 4.9% 3.5% 11.9%
Approximate composition of plain, unsweetened no oil-added aqueous extracted soya-base. *Standardized whole milk.
Aseptic soymilk can be sold on a grocery shelf without refrigeration Pasteurized soymilk is sold refrigerated alongside of cows milk
Soy Yogurt
Process
(water extraction or reconstituting ingredients)
soymilk
yogurt
beverage
Process
(water extraction or reconstituting ingredients)
soymilk
yogurt
beverage
ice cream
Blend Well
Add 100 g. 36/43 DE corn syrup solids Add 120 g. sucrose Add 10 g. ice cream stabilizer
Add flavorings
Freeze
Soy-based cheese
Process
(water extraction or reconstituting ingredients)
soymilk
cheese
yogurt
beverage
ice cream
Supermarkets are devoting more shelf space to this rapidly growing category Many stores sell these products in the produce case near tofu or other alternative foods A variety of styles, flavors and brands exist
Tofu
Process
(water extraction or reconstituting ingredients)
soymilk
cheese
yogurt
beverage
ice cream
tofu
CaSO4
coagulate
remove whey
whey
press curds
cut block
cool
Soymilk-based desserts
Process
(water extraction or reconstituting ingredients)
soymilk
desserts
cheese
yogurt
beverage
ice cream
tofu
Soymilk-based desserts
Soymilk is used a dairy replacement in puddings and other desserts Formulations and processing are nearly identical to using cows milk Can be processed to be shelf-stable or refrigerated products
Process
(water extraction or reconstituting ingredients)
soymilk
desserts
cheese
yogurt
beverage
Ice cream
tofu
new concepts
Any number of new product concepts using soymilk or soy protein as a base are possible
Smoothies Naturally processed cheese alternatives Soy cream based soups Spreads Creamy dressings Any product usually made with dairy milk
200 300 Liters / Hour Possible add-on to existing dairy US $40 50,000 Extra for chilling and packaging equipment and for yogurt, tofu and ice-cream production
Conclusion
Soymilk and other soy-dairy bases are being used to formulate a variety of good-tasting and highly nutritious dairy alternatives With good-quality production and smart local marketing, soy-dairy products will be popular in any market