Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

Abstract

Soymilk is one of the most important soy products, and as a beverage, it is rapidly gaining popularity in the Western markets. However, it tends to form precipitates during storage to affect quality of the product. This study used a 2-prong approach of ultra-high pressure homogenization and addition of hydrocolloids to prevent aggregation of soymilk particles and the retention of antioxidant capacity. The results showed enhancement of the quality of soymilk during storage. The techniques developed can be adopted by the food industry.