Soy milk has been part of the Asian diet for centuries and is becoming increasingly popular in other parts of the world, too, being perceived as a healthy alternative to cow's milk.
However, as soy milk has traditionally been produced in small batches in small shops with a short shelf-life, manufacturers need to look at new production methods if they want to match the needs of today's convenience seeking consumers.
UHT technology improves the shelf-lives of produce, ranging from several months up to a year. It help to make products that will be homogenous and have the right mouth-feel and creaminess, provided that they contain the right emulsifiers and stabilisers.
For more information, please download this free white paper.
Thank you.Please check your email to download the white paper.