What is Soy Milk?

Soy milk is a plant-based drink (produced from soybeans), and is a substitute to cow's
milk, having a similar protein content. Soy milk contains good fats such as
monounsaturated and polyunsaturated fats, and the nutrient content is similar to that of
cow's milk ("Soy milk", 2019).

(Krans, 2019)
1) Regulations under the Australian Food Standard Code

According to Food Standards Australia New Zealand (2015), under Section 2.1.1 Nut and
seed-based beverages as milk substitutes, Soy Milk is:

 The label can contain the word ‘milk’;

 The appearance and texture resemble;
 is a white drink, generally poured on breakfast cereal or added to tea and coffee;
 can be found with other UHT milk in supermarkets;
 Contains a statement, advising that it is not suitable for consumption by young
children.
(Approval Report – Application A1104 Voluntary Addition of Vitamins & Minerals to Nut - &
Seed - based Beverages, 2015)

Under the Food Standards Australia codes, enforced by state and territory departments,
‘milk’ can mean either: the secretion from the mammary glands of milking animals or a
product with phytosterols, phytostanols and esters. Therefore, Soy-based beverage labels
are allowed to contain the word ‘milk’ in it (Standard 1.1.2 Definitions used throughout the
Code, 2016).

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According to the Australian New Zealand Food Standards Code, which are legislative
instruments under the legislation action 2003, Soy Milk requires the following criteria’s to be
met:
 A soy product such as soy milk cannot contain more than 2.5% m/m fat (Supporting
Document 2 - Voluntary Addition of Vitamins & Minerals to Nut-& Seed-based
Beverages, n.d.)
 If the protein content is above 3% m/m, the label on soy milk product must state that
it is not a complete milk substitute and therefore is not recommended for children
under five years of age (Supporting Document 2 - Voluntary Addition of Vitamins &
Minerals to Nut-& Seed-based Beverages, n.d.)
 Soy milk with the inclusion of fortification must have at least 3% of the protein from
legumes (Voluntary Addition of Vitamins & Minerals to Nut- & Seed-based
Beverages, 2015)
 If soy milk contains less protein than cow’s milk, it is required to state on the label
that the product is not recommended as a milk substitute for children under five years
old ("Plant-based milk alternatives", 2016).
 If soy milk has equal amounts of protein but is low in fat, it is not suitable for children
under two years old ("Plant-based milk alternatives", 2016).
 Under Schedule 17, Calcium phosphate is a permitted form of calcium. The
maximum claim per reference is 240mg (30%) per 200mL under Analogues derived
from legumes (Schedule 17 Vitamins and minerals, 2016).

(Approval Report – Application A1104 Voluntary Addition of Vitamins & Minerals to Nut-
&Seed-based Beverages, 2015)
2) Product, Nutrition panel and ingredients

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Ingredients: Filtered water, whole soybeans (min.14%), raw sugar, sunflower oil, mineral
(calcium phosphate), natural flavour, sea salt ("Soy Milky Regular - Vitasoy", n.d.).

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3) Production Process

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 Manufacturing Process of Soy Milk

1) Procure the raw materials – Once soybeans have been harvested and brought to the
plant, the beans are cleaned in a grain elevator.
2) De-Hulling – The soybeans are steamed and split in half; a vacuum sucks off the hull.
3) Invalidating the indigestible enzyme – Once the de-hulling is complete, the beans need
to be cooked using high pressure and water in order for them to be digestible by
humans.
4) Rough Grinding – Once cooked, the beans are roughly ground into pieces in the first mill
- the pieces are still course.
Finer Grinding – After the first grinding, the beans are fed into a finer mill to undergo
further finer grinding.
5) Extracting – After the final grinding and it becomes a slurry, it enters a large centrifuge
which extracts the left-over pieces of beans which are insoluble. Within the centrifuge,
there is a rubber roller which presses and forces the liquid inside a drum while the

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 soybean fibres remain. The left-over soybean fibres can then be used for other
processes.
6) Blending – At this point, the raw soy milk is placed into large tanks - flavourings, sugar
and vitamins/minerals are added to the mix.
7) Aseptic Sterilizing – To prevent contamination of the low-acid soy milk, it must be sealed
within the equipment until it is ready to be packaged. This sterilization occurs with
pressure and very high temperatures within a vacuum.
8) Homogenizing – The soy milk is then moved to a homogenizer which prevents the
separation of the liquid as it breaks down the fat particles.
9) Cooling – After homogenizing, the hot milk gets sent to a cooling tank which uses cold
plates until the milk temperature is room temperature.
Storing – Once the soy milk has been cooled down, it is sent to the aseptic tanks
awaiting to be packaged, here it is kept cold, pressurized and sealed to prevent
contamination.
10) Packaging – At the final stage, the product is ready to be packaged. The packing
machines make sure the product does not get exposed to air. ("How soy milk is made -
ingredients of, making, history, used, product, industry, machine, History", n.d.)

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4) Which steps and ingredients ensure that the food is safe to consume?

Raw soybeans can cause short term digestive problems as well as some long-term health
concerns. Therefore, they must be cooked using high pressure, water and high temperature
in order to counteract the enzyme. Soybeans contain lectin, which is a glycoprotein that
binds to carbohydrate cells and saponins; both can damage the cells and affect nutrient
absorption in the gastrointestinal tract (Perkins, 2018).

The raw soy milk is sterilised in aseptic tanks for a brief period in which pressure and
scorching temperatures within a vacuum destroys bacteria and germs and prevents air from
mixing with the raw soy milk ("How soy milk is made - ingredients of, making, history, used,
product, industry, machine, History", n.d.).

The soy milk then goes through mechanical homogenization which prevents the separation
of the mixture by breaking down the fat particles using a high pressure piston pump and
blends the milk in a repetitive motion ("How soy milk is made - ingredients of, making,
history, used, product, industry, machine, History", n.d.).

5) Describe the function of each ingredient in your chosen food product:

Outline whether each ingredient a core ingredient? Or an additive?

Filtered Water – Core

Whole Soybeans – Core ingredient

Raw Sugar – Additive – Sugar is used for flavour. Raw sugar is less processed than
other types of sugar and contains roughly the same number of calories.

Sunflower Oil – Additive - Emulsifier – Is used to prevent the oil and water from
separating into layers. ("What do food additives do?" 2016). Emulsifiers can also give
the product a smooth texture and extend its shelf life (Zelman, 2017). Emulsifiers
have a water-loving, polar hydrophilic head and also an oil-loving, nonpolar
hydrophobic tail, this allows the combination of water and oil (Cassiday, 2014).

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(The Lubrizol Corp., 2013)

Calcium Phosphate – Additive – E341 (Food additives - numerical list, 2019).

Calcium phosphate is made by combining calcium and phosphorus together (Busch,

n.d.) and can have multiple uses in food processing, for example, it can help thicken,
stabilize and firm foods but it can be used to blend oil and water ingredients such as
the sunflower oil in soy milk (Bruso, n.d.). According to the Codex Standard, it can
produce a fuller mouthfeel and can be used for fortification in foods lacking in specific
vitamins or minerals (Supporting document 1 - Voluntary Addition of Vitamins &
Minerals to Nut-and Seed-based Beverages, n.d.).

Natural Flavour – Additive

Soy Milk contains added natural flavours in their product as the process of
manufacturing stripes most of the flavour, and therefore, it becomes a flavourless
product. It is not a requirement by the Food Standards Australia New Zealand to
differentiate if the added flavour is natural or artificial on the labels, however, under
the Food Standards 1.2.4, it is required to include the term flavour on the ingredients
list ("Flavour definitions and classifications", 2011). Vitasoy Regular does state the
flavouring added is natural, according to the Codex Guidelines on the Use of
Flavourings, under section 3.3.3, a natural flavour is a substance obtained by

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 physical processes that have been unintendedly changed ("The Not So Natural
Flavours - Bare Blends", 2019).

Sea Salt – Additive - Mineral salts – enhance texture and flavour ("Food additives",
2012). Many companies add salt to the drink to make it more palatable to the
consumer ("How soy milk is made - ingredients of, making, history, used, product,
industry, machine, History", n.d.).

6) Where there are claims made on the front of the pack, outline how the claim
relates to the ingredient listing?

The Health Star Rating system was developed with Food Standards Australia New
Zealand and used a calculator to rate the product using the nutritional profile. The rating
ranges from ½ star to 5 stars and gets displayed on the front of the packaging for ease of
comparing similar products. Vitasoy Regular has a 4.5 health star rating ("Health Star
Rating - About Health Star Ratings", 2019).

According to the Health Star Rating, the calculator uses energy, saturated fat, sodium
and total sugar from each product and gives it a point scale using the nutritional values
per 100g or 100ml. The points are then converted to a star rating (from ½ to 5 stars)
("Health Star Rating - About Health Star Ratings", 2019).

On the side of the Vitasoy Regular carton, Vitasoy claims that it contains “1/3 of your
daily calcium”. According to the Nutrient Reference Values, the RDI for Adults, pregnant,
lactation, and children from 9-18yr is between 1000mg and 1300mg; Infants (0-6
months) require 210mg, 7-12 require 270mg; Children Ages 1-3yr require 500mg and 4-
8yr old require 700mg ("Calcium | Nutrient Reference Values", 2014).

Vitasoy regular only has 300mg per 250mL serve, claiming ‘38% of your daily calcium in
every serve' and ‘percentage daily intakes are based on an average adult diet of 8700kj'.
By looking at the adults RDI of 1000mg, it only equals 30% of the recommended daily
intake matching the Nutrient Reference Values for Australia and New Zealand ("Calcium
| Nutrient Reference Values", 2014).

Vitasoy claims that their Soy Milk is “Non-genetically modified”. According to Consumer
Reports, GMOs are created in laboratories by changing the genetic makeup of
organisms ("Non-GMO - Consumer Reports", n.d.).

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 Delaney, Goodman & Ladics conclude that the instruments used to produce GMOs are
not inherently hazardous, and no adverse effects have been observed (Delaney,
Goodman & Ladics, 2017).

7) Would you recommend consumption for a friend or family member? Why or why
not?

Soy Milk is an excellent product for health benefits for many reasons, and I would
recommend it to friends and family, for example, High in protein, iron and calcium,
Cholesterol-free, lactose-free, rich in polyunsaturated and monounsaturated fat, low in
saturated fat and sodium, and contains phytochemicals.

Soy Milk is high in protein, similar to cow's milk. Protein is an essential macronutrient that
once broken down, gets released as amino acids. Protein is vital for the creation of
enzymes, hormones, muscle and can be used as an energy source ("Protein", n.d.).

Soybeans have a high iron and ferritin content; therefore, they are an excellent source
for individuals with an iron-deficiency, particularly for women and postmenopausal
women (Murray-Kolb, Welch, Theil & Beard, 2003). Iron plays a vital role in the
transportation of oxygen, myoglobin, enzymes and the immune system relies on iron
("Iron", n.d.).

Soy milk does not contain high levels of calcium. However, it is generally fortified with
calcium phosphate or other forms of calcium. Calcium is stored in your bones and helps
keep them healthy and robust, also helps prevent osteoporosis. Vitamin D supports the
body to absorb calcium; one cannot absorb it (Calcium and Phosphate Balance, 2015).

Soy milk does not contain cholesterol. Cholesterol comes as low-density lipoproteins
(LDL) and high-density lipoproteins (HDL). Too much LDL can cause a leadup in one's
arteries. This is called atherosclerosis, which can lead to heart attacks or strokes ("LDL:
The "Bad" Cholesterol: MedlinePlus", 2019). Soy milk contains a low amount of
saturated fat which increases blood cholesterol and leads to heart disease ("Saturated
and trans-fat", n.d.). It might be helpful to switch up from full cream cow’s milk to soy milk
if you know you have cholesterol problems.

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Soy milk is rich in polyunsaturated and monounsaturated fats due to the addition of
sunflower oil. By incorporating these healthy fats in your diet, you can reduce the risk of
heart disease ("Healthy fat choices", n.d.).

Soy milk is lactose-free. Lactose is a naturally occurring sugar found in dairy products
such as cows' milk. Some people are lactose-intolerant, which means that they do not
produce enough lactase within their bodies and cannot digest the lactose
("Understanding lactose intolerance – Dietitians Association of Australia", n.d.).

Soy milk contains several different important phytochemicals, for example, isoflavones
which can help reduce menopausal symptoms and help reduce some cancers (Asif &
Acharya, 2013); genistein which inhibits tyrosine kinase; and saponin which protects the
liver ("Soy", n.d.).

For the many potential health benefits, I would recommend Soy Milk as a substitute to
regular cow's milk for the majority, except for young children, if the milk has less protein
or fat with accordance to the Food Standards Australia.

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 References
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Asif, M., & Acharya, M. (2013). Phytochemicals and nutritional health benefits of soy plant.
International Journal Of Nutrition, Pharmacology, Neurological Diseases, 3(1), 64. doi: 10.4103/2231-
0738.106998

Bruso, J. Foods With Calcium Phosphate. Retrieved from https://oureverydaylife.com/32377-

foods-calcium-phosphate.html

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Delaney, B., Goodman, R., & Ladics, G. (2017). Food and Feed Safety of Genetically
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