METHODS OF FORMING HEAT STABLE SOY MILK CONCENTRATES

摘要

Methods are provided to prepare heat stable soy milk concentrates above 3 .2X based on the level of protein that are thermally stable upon achieving a n Fo of at least 5. One method removes soluble carbohydrates prior to concen tration. Another method removes both soluble and insoluble carbohydrates pri or to concentration. Yet other methods prepare soy milk concentrates using p artially hydrolyzed soy protein isolate.