Soya milk

The water extract from soya beans is usually referred to as soya milk. It has a somewhat higher protein content than bovine milk, but only about half the P content of the latter. Much of the P is present as calcium/magnesium phytate. 

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In a 1996 review, the Committee of Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) estimated the intake of isoflavones from soya-milk to be approximately 4 mg/kg/day over the first 4 months of life. This is greater than that associated with hormonal effects in premenopausal women, but the COT nonetheless supported the existing Department of Health s advice that... 

U.S. Agricultural Stabilization and Conservation Service "Sweetened, Instant Corn-Soya-Milk Announcement CSM-6 (with updating through amendment 7)," 1982. 

U.S Agricultural Stabilization and Conservation Service, "Corn-Soya-Milk Export Announcement CSSM-1 (with updating through amendment 5),"1982. 

Maskarinec G, Watts K, Kagihara J, Hebshi SM, Franke AA. 2008b. Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese American women. Br J Nutr 1-6. 

Tsangalis D, Wilcox G, Shah NP, Stojanovska L. 2005. Bioavailability of isoflavone phytoestrogens in postmenopausal women consuming soya milk fermented with probiotic bifidobacteria. Br J Nutr 93 867-877. 

HG AAS has been used to determine As and Se levels in whole food rations [83, 104—196], meat [107], selected food portions [108], seafood [109], soya milk and baby food [110], as well as in cereal grains [111], coffee, fish and oysters [112]. 

FIGURE 13.13 Flow curves (shear stress versus shear rate) of soya milk. Curves 1 and 2 are for milk made from dehulled beans (about 6% dry matter), 3 and 4 from whole beans (about 1% dry matter). Soaking was overnight at room temperature (curves 1 and 3) or 4 hours at 60°C (2 and 4). (From results by A. O. Oguntunde et al. Proc. 7th World Congr. Food Sci. Technol. Singapore, 1987, p. 307.)... 

Onning, G. B. Akesson R. Oste I. Lundquist. Effects of consumption of oat milk, soya milk, or cow s milk on plasma lipids and antioxidative capacity in healthy subjects. Ann. Nutr. Metab. 1998, 42, 211-220. 

In a 70-year-old man stabilised on warfarin 3 mg daily, consumption of soya milk 480 mL daily (240 mL of both Sun Soy and S Continent mixed together) decreased the INR from 2.5 to 1.6 after about 4 weeks. One week after stopping the soya milk, his INR was 1.9, and 4 weeks after it was 2.5. 

Soya beans are a moderate source of vitamin Kj (19 micrograms per 100 g), and soya oil and products derived from it ate an important dietary source of vitamin K (see Table 12.3 , (p.407)). However, the soy milk brand taken in the case report did not contain vitamin K, and another reference source lists soya milk as containing just 7.5 micrograms vitamin K per 250 niL, which would not be expected to cause an interaction. Why this product decreased the effect of warfarin is therefore open to speculation. The vitamin K content of textured soya protein is unknown. Note that soy sauce made from soy and wheat is reported to contain no vitamin K, and soft tofu made from the curds by coagulating soy milk contains only low levels (2 micrograms per 100 g). ... 

Soypur [Degussa Texturant Systems http //www.texturantsystems. com] Vi vasoy Soya Milk Powder [J. Rettenmaier Sohne http //www.Jrs. de]... 

Sufu could be described as fungal fermented and matured tofu. Sufu is a popular breakfast ingredient in China. It gives flavour and taste to the bland soya milk, vegetables and fried dough of breakfast. The process could be divided in stages preparing... 

Specifically on soya bean fermentations, reviews on Thua Nao (Chukeatirote, Dajanta, Apichartsrangkoon, 2010), the use of okara (soya milk residue) (O Toole, 1999) and the functionality of soya oligosaccharides (Choct, Dersjant-Li, McLeish, Peisker, 2010) are reconunended. 

Isoflavones (2) have usually been found as small amount phytochemicals from the legumes, grains and vegetables, and their processed foods such as traditional tofu and Indonesian tempeh which is a traditional soy product originally from Indonesia [Indonesian tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form of similar to a very firm vegetarian burger patty], miso, natto, soya milk, bean curds and bean sprouts. 

Of the various aldehyde dehydrogenases, the enzyme from beef liver mitochondria has a particularly high affinity for n-hexanal (Table 2.21). Hence its utilization in the production of soya milk is recommended. 

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