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Insolubilisation and gelation of heat–frozen soymilk
Author(s) -
Shimoyamada Makoto,
Tômatsu Kayoko,
Watanabe Kenji
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199902)79:2<253::aid-jsfa182>3.0.co;2-z
Subject(s) - chemistry , food science , precipitation , congelation , viscosity , chromatography , materials science , composite material , thermodynamics , meteorology , physics
Soymilk prepared from soybean seed was heated and frozen. After thawing, precipitation was shown to occur in soymilk. Precipitation from heated and frozen soymilk increased with increase in heating time. Precooling treatment (−5°C) before freeze‐storage of heated soymilk resulted in gel‐like solidification of soymilk. The gel strength of the freeze‐gel formed from soymilk was related to the heating time and the viscosity of the soymilk before freezing. © 1999 Society of Chemical Industry