Characteristics of new soy milk ingredients

Low-fat soy milk and soy milk cream are from soybeans and are lower in calories than their animal counterparts. A major characteristic is that they go well with fruits and vegetables, even with Japanese soup stock.

Soy milk cream (low-fat soy milk)/Vegetables/Brings out the flavor of vegetables/Soy milk cream/Fruit/Brings out the flavor of fruits/Soy milk cream (low-fat soy milk)/Japanese soup stock (bonito, kelp, etc.)/Richness/Pleasant aftertaste/Soy milk cream/Spices (such as fermented seasonings)/Spicy/Flavor impact

Summary of Characteristics

Low-fat soy milk

  • 30% fewer calories than regular soy milk
  •     (in-house comparison)
  • Unaffected by oxidizing flavor from soy fat
  • Oil composition possible
  • Use as soy protein ingredient

Foamability, coagulability, coating properties, etc.
Addition/improvement of egg white functions
Substitute for skim milk

Solid content 9% or higher
Calories 39kcal
Protein 5.3g
Fat 0.5g
Carbohydrates 3.3g

(Example analysis: Per 100g)

Soy milk cream

  • New Japanese cream ingredient
  • Gives fullness of flavor to foods
  • Provides the richness of soybeans
  • Superior emulsifying capacity

Emulsifiability, coagulability, glazing, etc.
Addition/improvement of egg yolk functions
Flavor masking, increased richness, etc.
Various improvement effects from soy protein

Solid content 18% or higher
Calories 145kcal
Protein 5.5g
Fat 13.3g
Carbohydrates 0.9g

(Example analysis: Per 100g)