Protein stabilisation in soy milk
Soy milk is a wonderful source of nutrition for people who are lactose intolerant or have a milk allergy, and for vegetarians and vegans
Soy milk is the most popular non-dairy alternative to cow’s milk. Soy milk delivers a variety of essential nutrients including proteins, fibre, vitamins and minerals. It also contains isoflavones and other antioxidants that are highly beneficial to your health.
These qualities of soy milk make it a wonderful source of nutrition for people who are lactose intolerant or have a milk allergy, and for vegetarians and vegans.
Soy milk is a good source of proteins, vitamin A, B12, vitamin D, and potassium. It contains no cholesterol, which is important for those with heart conditions. Soy milk contains almost as much protein as cow’s milk, yet is lower in calories than whole milk and comparable to skim milk.
Stabilising proteins is one the most crucial phases in the production process. Thanks to TABULOSE SC by Blanver, this phase can easily and efficiently managed.
TABULOSE SC is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). It has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.
It acts as stabiliser, suspending agent, thickening agent, body fat substitute (texture), creaming agent, thixotropic agent, and is heat resistant.
| A typical recipe | |
| Ingredients | % |
| Water | 91.24 |
| Sugar | 5 |
| Isolated soy proteins | 2.8 |
| TABULOSE SC 611 | 0.25 |
| Soy oil | 0.1 |
| Vanilla flavour | 0.1 |
| Carragenins | 0.03 |
| Soy lethicin | 0.01 |
| Masking agent | 0.025 |
| Sodium citrate | 0.05 |
TABULOSE SC is distributed in Italy by Giusto Faravelli SpA.
