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a

valores de la empresa Puede ser definido

en solo tres palabras: lealtad, responsabilidad y
compromiso. nuestro objetivo es ser el socio preferido de productos,
y proveedor de calidad como servicio de aplicaciones y saber-
empresas nacionales de alimentación. a Palsgaard
l oya a es re y gional
significay que
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lti - actuamos como un de confianza y honorable negocio
pareja para nuestros clientes. tratamos la información confidencialmente y saber
cómo guarde un secreto comercial. a Palsgaard responsabilidad
medio preocuparse por la ambiente y siendo consciente de nuestra corporativo
responsabilidad social; tenemos una meta de ser CO 2 neutral por 2020 y
son miembros de SEDEX y RSPO. a Palsgaard compromiso
significa que somos dedicado para conseguir el Mejores resultados for our customers’ products - to
the benefit of
their customers. we care about our
employees and have a declared aim that Palsgaard must be
a pleasant place to work. Palsgaard we know that our most important resource is the know-how
and dedicat ion
found in our employees. Heart we are committed to getting the best results
with our products in our pilot plants
and in your facilities. Working at Palsgaard we
don’t sell standard solutions - we start with your needs.
Palsgaard - Heart Working People heart work is
the best way to achieve success - let us help you
get it. our products are produced according to the
strictest quality criteria. we are experts
in emulsifiers and stabilizers
and we are happy to share our
expertise with you. let our
pilot plants help you shorten
the step between idea
and your new product.
heart work is the best

way tosucceed

- let us help

you do
so.

Increasing the value of soy milk

Palsgaard Technical Paper, February 2012

By Hanne K. Ludvigsen, Product
Manager Dairy and Ice cream, Soy milk has been part of the Asian diet for cen- turies and
Palsgaard A/S.
changing consumer needs in terms of flavours, fortification and
packaging formats have resulted in an increased market. The
installation of a soy extraction pilot plant in Palsgaard’s appli-
cation facility in Singapore opens up possibilities for
manufacturers to optimise processing param- eters and
rejuvenate soy milk drinks.

Los frijoles de soja son fuentes importantes de
proteínas y aceite en la nutrición humana,
especialmente en Asia, donde las bebidas a base de
soja han sido parte de la dieta durante siglos. Los
beneficios para la salud de las proteínas de soya
incluyen un impacto positivo en la salud
cardiovascular y ósea, los síntomas de la
menopausia y algunos cánceres. Los productos de
soya también se consumen para controlar el peso y
como una alternativa valiosa para las personas con
intolerancia a la lactosa, que es extremadamente alta
en Asia. Los estudios sugieren que alrededor del
90% de la población adulta de China es algo
intolerante a la lactosa 1.
In 2008, the number of dairy products in
the Chinese market reduced
dramatically. Product
from a much lower year-on-year
comparison figure. Soy and other
vegetable-based drinks saw a significantly
smaller reduction
in product launches and have enjoyed
double-digit growth in the past year as
seen in figure 1. Manufacturers have
introduced
descriptions such as “scientific technique”
on their product labels with English being
increasingly used. Contemporary
packaging – even on traditional products
and recipes – is helping to modernise the
image of long-established products.
According to Mintel, safety and quality
concerns have moved beyond the
importance of value and price in many
Asian countries and this gives
manufacturers the opportunity to build
value into their products.
The consumption challenge
Eight of the top 12 soy drink consuming
countries are Asian with Hong Kong
residents consuming the most at 17 litres
per year per capita, according to Michael
Loh, the business development director at
supplier London Agricultural Commodities.
Loh’s presentation
at a soy conference in Taiwan in 2011
noted that while soy drink sales remained
high in Asia, manufacturers are faced with
the challenge of converting street soy drink
sales of raw product into end-product
sales. He said, “An emerging business
opportunity
lies in converting people from consuming
‘street soya’ to packed soy drinks. Hence it
is important to know each market
segment.” 2

launches are now increasing, but

La leche de soja también se ha beneficiado de la
Figura 1: Crecimiento interanual de bebidas a base de soja, arroz / nueces / granos y semillas y lanzamientos de leche blanca y creciente conciencia de los consumidores de que
saborizada, China.
la soya es rica en proteínas y minerales, pero baja

en grasas saturadas y sin colesterol. Sin embargo,

se espera que el mercado de bebidas especiales

asiáticas se consolide más en el futuro.

Actualmente, la categoría permanece fragmentada

con un alto nivel de fabricantes regionales. Es

probable que los consumidores se vuelvan cada

vez más leales a las grandes marcas conocidas, ya

que la expansión de la publicidad y la distribución

entre los principales actores aumenta su

Documento técnico de Palsgaard, febrero de 2012 2

Incrementando el valor de la leche de soja
perfiles en China y otras naciones
asiáticas. 3
Rejuvenecimiento de la leche de soja
Around 80% of current soy and other
vegetable-based drinks
launched in China are unflavoured. Brands
have begun offering products with milder
tastes and smells as manufacturers look
beyond plain flavours to gain a significant
difference against home-made soy milk. In
2010, flavoured variants accounted for
around 60% of new liquid milk launches in
China and the dynamism of this new
category could inspire soy producers to
follow suit (see figure 2). Another
development is the increase in soy drinks
containing dairy ingredients. The market
has quadrupled since the beginning of 2011
and offers consumers the best of both
worlds
– they are low in fat and high in calcium. 1
As well as flavour, the many types of soy
milk can be classified by degree of
filtration, consistency, method of
elimination of off-flavours or fortification.
Examples of fortified products are cultured
soy milks that have undergone a typically
lactic acid fermentation, soy milk infant
formulas fortified with methionine, vitamins
and minerals, or soy milk blends with other
types of milks. 4
La leche de soja contiene proteínas solubles en
agua, carbohidratos y gotas de aceite, y los
productos caseros tradicionales tienen una vida
útil corta. La tecnología UHT ha sido
incremental para lograr una vida útil de hasta
un año, dependiendo de la composición del
producto. Piel-
Palsgaard Technical Paper, February 2012
Increasing the value of soy milk
Figura 2: Sabor superior para leche aromatizada, 2009 hasta el presente, China.
ther, the right choice of emulsifiers
and stabilisers is necessary for ensuring a
homogeneous product without creaming
and sedimentation during the entire
shelf-life.
Professional support
Manufacturers wishing to initiate or
expand production of initial soy milk base
as well as standardisation and further
processing to satisfy these market
requirements, are able to find support at
Palsgaard’s application facilities
in Singapore. The installation of an SPX
pilot plant for soy extraction opens up for
optimisation
of composition, stabilisation and
processing parameters for the complete
course of development of consumer
products from soy beans (see figure 3.)
Palsgaard ofrece a los fabricantes de leche de soja
la capacidad de probar y definir los parámetros de
procesamiento óptimos de la base de leche de soja.
Esto es necesario para el tratamiento posterior en
nuevas recetas de productos finales con cualidades
sensoriales mejoradas, así como estabilidad de
almacenamiento. La planta piloto tiene la exacta
same features as a full-sized commercial
plant and experienced food technologists
can adjust and modify the process
parameters of the soy base, such as the
blanching/soaking of the soy beans, the
processing time, the temperature, the pH
and the solid content.
The pilot plant is completely flexible and
the soy milk base can be finely adjusted by
changing and modifying the process
parameters to meet product goals and
aspirations. The soy milk base can then be
reformulated to make further profitable
soy-based products,
such as drinks, yoghurts and ice cream as
the application centre also features a UHT
pilot plant and equipment for yoghurt and
ice cream production.
Optimización de procesamiento
Palsgaard puede ayudar con el impacto de los
pasos de procesamiento para requisitos
particulares del producto deseado. El estilo
occidental de la leche de soja se asemeja a la
leche de vaca cuando se mira el contenido de
proteína y normalmente contiene aprox. 3% de
proteína, 2% de aceite y
3
2% carbohydrates. It can be flavoured,
fortified and may be used for drinking as
well as for cooking, which is challenging
the technological properties of the product.
Asian soy milk is also often fortified but
has lower protein content, down to 1%,
and higher sugar level – 5-10% added
sugar is quite common.
Una parte importante de la leche de soja
fabricada industrialmente se produce mediante el
proceso UHT y llenado aséptico. Esto impone
una gran exigencia a la estabilidad del producto,
ya que los consumidores exigen un producto
homogéneo durante toda su vida útil. Se pueden
aplicar sistemas UHT tanto directos como
indirectos, aunque desde un punto de vista
sensorial y de estabilidad, se prefieren los
sistemas directos. Estos dan como resultado
menos cambios químicos en el producto debido
a una menor carga de calor total y extracción de
aire del producto en la cámara de vacío. Sin
embargo, a menudo se prefiere el sistema
indirecto debido a los menores costes de
inversión y funcionamiento.
Durante la producción inicial de base de leche
de soja, proteínas, solubles
Documento técnico de Palsgaard, febrero de 2012
Incrementando el valor de la leche de soja
carbohydrates and oils are separated from
the fibre material, the so-called okara. This
base is then further formulated and
processed into the desired soy product.
The soy base can be produced in several
ways by applying or omitting various
processing steps. The choice of 6
processing determines the chemical,
nutritional as well as sensory properties of
the soy base; such as the content of
oligosaccharides causing flatu-
lencia, inhibidores de tripsina que influyen en la
digestión de proteínas y el mal sabor
6
components. A typical soy milk base has
45% protein, 20% oil, 17%
carbohydrates and 8% ash calculated on
the dry matter.
One important aspect is the intended
end-product flavour. A less beany soy milk
flavour can be achieved by exposing the
soy base to direct steam infusion heating to 6
140°C followed by flash cooling and
vacuum desodorisation. This process
removes volatile off-flavours and inactivates
the trypsin inhibitors and any enzymes not
yet inactivated and which might have led to
formation of off-flavour during storage.
Further, it removes air from the product
which otherwise could have caused 6
oxidation in the product.
Figure 3: The soy pilot plant for production of
soy base consists of 3 units: 6
• Soy milk extraction including blanching,
soaking, grinding and buffering
• Separación de fibras, separando la base de
leche de soja de la okara. Inactivación y
• desodorización de la enzima.
4
Emulsionantes y estabilizantes para productos
de soja
Cualquiera que sea el sistema UHT que se utilice
(ver figura 4), la aplicación de emulsionantes y
estabilizadores en las bebidas de leche de soja es
necesaria para asegurar una estabilidad óptima
de la emulsión. Los mono y diglicéridos de ácidos
grasos, producidos por la reacción de grasas y
aceites vegetales comestibles y glicerol, se
utilizan comúnmente como emulsionantes en
productos líquidos de soja. La molécula tiene una
parte hidrófila y una lipófila y, en consecuencia, se
ubicará en la interfaz entre la grasa / proteína y el
agua. Esto sucede durante la homogeneización
de la leche de soja. También hacen que la
membrana del glóbulo de grasa sea más
resistente a la coalescencia, reduciendo la
separación de grasa en el producto y mejorando
la cremosidad de la bebida.
Carrageenan, extracted from
seaweed, is by far the most commonly used
stabiliser in soy milk. The carrageenan
interacts with the protein particles
preventing sedimentation in the product. In
a chocolate drink, a threedimensional
network formed by the carrageenan keeps
the cocoa particles in suspension.
Combined with mono- and diglycerides,
carrageenan ensures a stable and
homogeneous soy milk during the entire
shelf-life.
For use in soy milk and soy drinks,
Palsgaard has developed the integrated
emulsifier and stabiliser system Palsgaard ® RecMilk
122. It includes mono- and diglycerides and
carrageenan as the main stabiliser. If the
soy milk contains particles that have to be
dispersed, such as cocoa powder,
Palsgaard Technical Paper, February 2012
Increasing the value of soy milk
Palsgaard ® Debe utilizarse ChoMilk 199. Referencias:
También incluye mono y diglicéridos y 1: Mintel - Informe sobre bebidas lácteas de julio de 2011.
carragenina, pero la composición se ajusta Para obtener más información, comuníquese con Caroline
para estabilizar las partículas en la bebida. Roux, analista de investigación de alimentos y bebidas en croux
@ mintel.com o visitar www.mintel.com
Conclusión
The global soy beverage market 2: Presentation by Michael Loh, business
continues to grow, offering plenty of development director, London Agricultural
opportunities for the development of Commodities. For further information, please
products with new health benefits, taste visit www.londonag.com
experiences and concepts for specific age
and lifestyle-related target groups.
3: Euromonitor - Asian Speciaity Drinks in
China report, Feb 2011. For further information,
Soy milk has benefited from rising please visit www. euromonitor.com
consumer awareness that soy is high in
protein and minerals yet low in saturated fat
and free of cholesterol. The demand in Asia 4: History of soy milk and dairy-like soy milk
has seen Palsgaard invest in the region to products. Please contact
satisfy the increasing needs and demands info@soyinfocenter.com or visit www.
of customers for high quality emulsifiers soyinfocenter.com.
and stabilisers for soy applications.
For further information contact Product
Manager Hanne K. Ludvigsen at hkl@palsgaard.
dk or Tel. +45 7682 7682 or visit
www.palsgaard.dk
Figure 4: The soy milk base extracted via the soy pilot plant can be reformulated to make
further profitable soy based drinks and can be processed and tested in a UHT pilot plant at
Palsgaard’s facilities in Singapore.
5