**History and Naming**:
– Soy milk originated in China during the Eastern Han dynasty.
– Advancements in the Qing dynasty improved taste and digestibility.
– Marketed in Hong Kong, Singapore, and Japan in the 1950s.
– Introduced to Europe and the US in the early 20th century.
– Legal restrictions in various countries led to labeling challenges, especially in the European Union.
– EU regulations reserve terms like ‘milk’ for mammary secretions only.
– Plant-based products like soy milk faced legal challenges in the EU.
– Specific animal sources must be named for non-cow milks in the EU.
– Court ruling prohibits plant-based products from using dairy terms in the EU.
**Preparation and Composition**:
– Soy milk is made from soaked and ground soybeans.
– Protein content ranges from 1–4% after wet grinding with water.
– Boiling the slurry enhances taste and sterilizes the product.
– Straining removes insoluble residues, resulting in a milk-like consistency.
– Final product may be sweetened, flavored, and nutrient-fortified.
– Contains vitamins A, B, and D, calcium, magnesium, and 7g of protein per cup.
– Glycemic index of 34±4.
**Culinary Use and Health Benefits**:
– Used as a dairy milk substitute in cooking, baking, and beverages.
– Rich in protein and essential amino acids.
– Contains isoflavones with potential health benefits.
– Low in saturated fat and cholesterol.
– May help lower cholesterol levels.
– Suitable for individuals with lactose intolerance.
– Comparable protein content to cow’s milk.
– Lower in calories compared to whole cow’s milk.
**Market Trends and Environmental Impact**:
– Soy milk became the second-most consumed plant milk by 2019.
– Soy milk market projected to reach $11.08 billion by 2025.
– Increasing popularity of plant-based milk alternatives.
– Shifting consumer preferences towards dairy-free options.
– Competition among different non-dairy milk products.
– Soy production linked to deforestation in some regions.
– Water-intensive crop requiring significant resources.
– Sustainable soy farming practices can mitigate environmental impact.
**Regional Usage and Nutritional Content**:
– Common in East Asian cuisines and traditional breakfast foods.
– Used in Japanese cuisine for dishes like yuba and nabemono.
– Widely used in vegan and vegetarian food products worldwide.
– Good source of calcium, vitamin D, and B vitamins when fortified.
– May contain added sugars in flavored varieties.
– Varies in nutrient content based on fortification and processing.
This article has an unclear citation style. (July 2023) |
Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.
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| Alternative names | Soya milk | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | China | ||||||
| Invented | a. 1365 | ||||||
| 33 kcal (138 kJ) | |||||||
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| Glycemic index | 34 (low) | ||||||
| Soy milk | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Chinese | 豆奶 | ||||||||
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| Literary Chinese name | |||||||||
| Chinese | 豆乳 | ||||||||
| Literal meaning | bean milk | ||||||||
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| Archaic Chinese name | |||||||||
| Chinese | 菽乳 | ||||||||
| Literal meaning | bean milk | ||||||||
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Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir, and soy-based cheese analogues. It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods.