BEBIDA FERMENTADA COM BASE EM SOJA, MÉTODO DE PREPARAR UMA BEBIDA FERMENTADA E USO DE FIBRAS CELULÓSICAS INSOLÚVEIS

摘要

The present invention provides a fermented soy-based beverage having a water content of at least 80 wt.%, a soy protein content of 0.5-8.0 wt.% and a pH in the range of 3.5-5.5, said beverage further containing from 0.03 to 0.8 wt.% of insoluble cellulosic fibres. The use of cellulosic fibres in the aforementioned beverage produces a very pleasant creamy mouthfeel and significantly improves emulsion stability, typically reflected by a reduced rate of syneresis.