Formulation and processing of a heat stable calcium-fortified soy milk

Yazıcı F., Alvarez V., Mangino M., Hansen P.

JOURNAL OF FOOD SCIENCE, vol.62, no.3, pp.535-538, 1997 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 3
  • Publication Date: 1997
  • Doi Number: 10.1111/j.1365-2621.1997.tb04424.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.535-538
  • Ondokuz Mayıs University Affiliated: No

Abstract

Calcium-fortified soy milk (200 mg/100g) was formulated by adding to water (85-90 degrees C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65 degrees C/30 min before refrigeration Samples of the soy milk (45 degrees C) were adjusted to pH 8 before adding calcium lactogluconate (1.55%) and varying amounts of sodium hexametaphosphate or potassium citrate. Samples with 1.25% potassium citrate had the best heat stability. For successful calcium fortification, it is recommended to maintain a calcium-to-protein ratio < 38 mg/g and to use an appropriate sequestering agent at a molar ratio of 0.8/mole calcium.