This paper was presented in part or whole at the Annual Meeting of the Institute of Food Technologists, New Orleans, Louisiana, June 22–26, 1996.
Formulation and Processing of a Heat Stable Calcium-fortified Soy Milk
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 535–538, May 1997
How to Cite
YAZICI, F., ALVAREZ, V.B., MANGINO, M.E. and HANSEN, P.M.T. (1997), Formulation and Processing of a Heat Stable Calcium-fortified Soy Milk. Journal of Food Science, 62: 535–538. doi: 10.1111/j.1365-2621.1997.tb04424.x
F. Yazici acknowledges a fellowship from the Turkish Ministry of Higher Education.
Salaries and research support provided by state and federal funds appropriated to the Ohio Agricultural Research and Development Center, The Ohio State University, Columbus, Ohio.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/22/96; revised 11/25/96; accepted 12/20/96.
- calcium fortification;
- heat stability;
- sequestering agent
Calcium-fortified soy milk (200 mg/100g) was formulated by adding water (85–90°C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65°C/30 min before refrigeration. Samples of the soy milk (45°C) were adjusted to pH 8 before adding calcium lactogluconate (1.55%) and varying amounts of sodium hexametaphosphate or potassium citrate. Samples with 1.25% potassium citrate the best heat stability. For successful calcium fortification, it is recommended to maintain a calcium-to-protein ratio < 38 mg/g and to use an appropriate sequestering agent at a molar ratio of 0.8/mole calcium.