Formulation and Processing of a Heat Stable Calcium‐fortified Soy Milk | Zendy

YAZICI F. | Zendy; ALVAREZ V.B. | Zendy; MANGINO M.E. | Zendy; HANSEN P.M.T. | Zendy

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Formulation and Processing of a Heat Stable Calcium‐fortified Soy Milk

Author(s) -

YAZICI F.,

ALVAREZ V.B.,

MANGINO M.E.,

HANSEN P.M.T.

Publication year - 1997

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1997.tb04424.x

Subject(s) - chemistry , calcium , sodium hexametaphosphate , food science , potassium , soy flour , pasteurization , fortification , soy protein , homogenization (climate) , trisodium citrate , sodium , sodium citrate , soy milk , chromatography , biochemistry , organic chemistry , medicine , biodiversity , ecology , pathology , biology

Calcium‐fortified soy milk (200 mg/100g) was formulated by adding water (85–90°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°C/30 min before refrigeration. Samples of the soy milk (45°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 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.

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