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Soy milk

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**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.

Soy milk (Wikipedia)

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.

Soy milk
Alternative namesSoya milk
Place of originChina
Inventeda. 1365
Food energy
(per 100 g serving)
33 kcal (138 kJ)
Nutritional value
(per 100 g serving)
Protein2.86 g
Fat1.61 g
Carbohydrate1.74 g
Glycemic index 34 (low)
Soy milk
Literary Chinese name
Literal meaningbean milk
Archaic Chinese name
Literal meaningbean milk

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.

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