SOY MILK

THE MILK OF NEW GENERATION

A traditional staple of Chinese and Japanese cuisine, it is a stable emulsion of oil, water, and protein. It is produced by soaking dry soybeans and grinding them with water. Soy milk contains about the same proportion of protein as cow's milk: around 3.5%; also 2% fat, 2.9% carbohydrate, and 0.5% ash. Soy milk can be made at home with traditional kitchen tools or with a soy milk machine

The oldest evidence of soy milk production is from China where a kitchen scene proving use of soy milk is incised on a stone slab dated around AD 25220.It also appeared in a chapter called Four Taboos (Szu-Hui) in the AD 82 book called Lunheng by Wang Chong. According to popular tradition in China, soy milk was developed by Liu An for medicinal purposes, although there is no historical evidence for this legend.

PREVALENCE

Plain soy milk is unsweetened, although some soy milk products are sweetened. Salted soy milk is prevalent in China. The drink is very popular in the hawker culture of Malaysia and many other Southeast Asian countries, with it being a standard offering accompanying meals atMalaysian Chinese stalls. In Malaysia, soybean milk is usually flavoured with either white or brown sugar syrup. The consumer also has the option to add grass jelly, known as leong fan or "cincau" (in the Malay language, adopted from the Chinese equivalents) to the beverage. Sellers of soybean milk in Penang usually also offer bean curd, a related custard-like dessert, known to the locals as tau hua which is flavored with the same syrup as the soybean milk. In Indonesian it is known as "susu kedele".
Yeo's

The drink is slowly becoming popular in India as well, where it widely sold in Tetrapaks by various brands like Staeta.
In the West, soymilk has become a popular alternative to cow's milk, with a roughly similar protein and fat content.

FLAVOURS

Chocolate Vanilla Unflavored i.e. origin form

Soy milk has about the same amount of protein (though not the same amino acid profile) as cow's milk. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in humans. To counter this, many manufacturers enrich their products with calcium carbonate available to human digestion. Unlike cow's milk, it has little saturated fat and no cholesterol. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Like lactose-free cow's milk, soymilk contains no lactose, which makes it a good alternative for lactose-intolerant people. For patients without conditions that limit which sugars they can consume, there is no evidence to support any sugar-related health benefit or detriment to consuming soy milk instead of cow's milk

Soy milk, fat content to 2% milk, and more fat than skim/nonfat milk. Though it has been suggested that soy consumption is associated with a reduction in low-density lipoprotein ("bad cholesterol") and triglycerides, a 2006 study of a decade of soy protein consumption found no association between soy intake and health benefits such as cardiovascular health or cancer rates, and no benefit for women undergoing menopause. Soy was able to replace animal protein, foods high in saturated fats, and other sources of dietary fiber, vitamins and minerals.However, much of the mineral content in soy milk is unassimilable because of high content of phytic acid in soy milk. If soy milk is made intotempeh, the phytic acid content is cut in half. Research has refuted claims that soy affects sperm quality and bone mineral density

SALTY SOUP MADE

UP OF SOY MILK

NUTRITION AND HEALTH INFORMATION

Reduced fat soy milk 4.0 2.0 16.0 0.0 100 0.6 11.0 80.0

Regular soy milk Protein (g) Fat (g) Carbohydrate (g) Lactose (g) Sodium (mg) Iron (mg) Riboflavin (mg) Calcium (mg) 10.0 4.0 14.0 0.0 120 1.8 0.1 80.0