Soy drinks are typically long-life beverages with a minimal amount of soy protein per serving. These products are positioned as nutritious, sweet-tasting beverages competing against soft drinks rather than as milk alternatives.
Alongside UHT technology and proper homogenization to extend shelf-life, emulsifiers and stabilizers are crucial, especially for chocolate soy beverages. The right emulsifiers ensure optimal emulsion stability, reducing creaming during the entire shelf-life, while stabilizers improve the stability of proteins to minimize sedimentation during storage.
Palsgaard provides blended and integrated emulsifiers and stabilizers for use in soy beverages. These offer advantages such as:
Adding stabilizers imparts thickening and stabilizing properties, helping to create the network needed to suspend particles, increase viscosity and improve mouth-feel. A variety of stabilizers are available for soy drinks, including carrageenan, pectin, gellan gum and microcrystalline cellulose (MCC). The latter is mainly used with chocolate soy drinks.
Achieving the right dosage is a vital parameter for success with your soy drinks. Under-dosing or unsuitable emulsifier/stabilizer combinations cause sedimentation, while over-dosing will cause separation and/or gelation.
Creating a stable chocolate soy beverage is more difficult that a chocolate milk as it contains more fibres. A standard carrageenan system, for example, isn't good enough to hold the cocoa particulates. Another important factor on the stability of the end product is the filling temperature. Palsgaard has developed emulsifier and stabilizer combinations suited for filling temperatures both above and below 30 degrees Celsius as well as other solutions that enable you to create refreshing soy drinks that can be flavoured with juice concentrate such as orange, apple, mango and more, depending on local tastes and preferences.
For use in soy beverages Palsgaard has developed Palsgaard® RecMilk 122, which interacts with soy proteins, making the fat globule membrane more resistant towards coalescence.
Palsgaard® RecMilk 122:
• facilitates the formation of a stable emulsion
• maintains good creaminess and mouth-feel
• improves the texture of the recombined soy milk and related products
Palsgaard has well-equipped application centres in Denmark, Singapore, Mexico and China that enable us to work on creating the right blends for any given market, taking soy milk quality, recipe, process conditions and sensory preferences into consideration. Our equipment - and our experienced food technologists - enable us to work with pasteurized, UHT-treated and sterilized products and to make studies covering the entire shelf life of soy beverages.
We've made our most popular recipes for soy beverages available for you to download, together with the matching product profile, on this page. These recipes are often used as a starting point for cooperation with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities.
Check out our video explaining how we work with soy producers around the world
Business Unit Manager, Mexico & Latam
Technical Sales Manager, Asia Pacific Region