A can of Yeo's soy milk, poured into a glass

Greek Café Frappé prepared with soy milk, topped with additional cinnamon

1 l (2.1 pints) package of Alpro chocolate soy milk

Soy milk (also called soya milk or soybean milk) and sometimes referred to as soy drink/beverage is a beverage made from soy beans originating from China. Contrary to common belief in the Western Culture, in Asia, the "drink" is not common among the general population and is never served as a complete meal, but rather as a complement to the main dish, usually consisting of rice, meat and vegetables. In the West, it has gained popularity as a milk substitute for those who practice veganism or who are lactose intolerant. Image File history File linksMetadata Download high resolution version (1920x2560, 3208 KB) A can of Yeos soymilk, poured into a glass. ... Image File history File linksMetadata Download high resolution version (1920x2560, 3208 KB) A can of Yeos soymilk, poured into a glass. ... Yeo Hiap Seng Limited SGX: Y03 is an investment holding company as well as a drink manufacturer in Singapore and Malaysia. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixels, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixels, file size: 1. ... It has been suggested that Yiannis Dritsas be merged into this article or section. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Image File history File links Metadata Size of this preview: 356 × 599 pixelsFull resolution (800 × 1345 pixels, file size: 156 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 356 × 599 pixelsFull resolution (800 × 1345 pixels, file size: 156 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Alpro is European company marketing natural-soya based food and drink products. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... For other uses, see Asia (disambiguation). ... Vegan redirects here. ...

Origins

Soy milk may have originated in China,^[1] a region where soybean was native and used as food long before the existence of written records^{[citation needed]}. Later on, the soybean and soybean foods were transplanted to Japan. Soybean milk is reputed to have been discovered and developed by Liu An of the Han Dynasty in China about 164 BC. Liu An is also credited with the development of "Doufu" (soybean curd) in China which 900 years later spread to Japan where it is known as "tofu". Binomial name (L.) Merr. ... Liu An (劉安, 179-122 BC) was an advisor to Emperor Wu of Han China and the inventor of tofu. ... Han Dynasty in 87 BC Capital Changan (202 BC–9 AD) Luoyang (25 AD–190 AD) Language(s) Chinese Religion Taoism, Confucianism Government Monarchy History  - Establishment 206 BC  - Battle of Gaixia; Han rule of China begins 202 BC  - Interruption of Han rule 9 - 24  - Abdication to Cao Wei 220... Chinese Pinyin Tofu, bean curd, beancurd ... For other uses, see Tofu (disambiguation). ...

Traditional soy milk, a stable emulsion of oil, water and protein, is simply an aqueous extract of whole soybeans. The liquid 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. A. Two immisicible liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The surfactant (purple outline) positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable... Drinking water This article focuses on water as we experience it every day. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Lactose is a disaccharide found in milk. ... One of the components in the proximate analysis of biological materials, consisting mainly of carbonates and bicarbonates of metals. ... A soy milk maker is a small kitchen appliance which automatically cooks soy milk, a non-dairy beverage made from soy beans. ...

Nomenclature

The Chinese term for soy milk is "豆漿" (Pinyin: dòu jiāng; lit. bean + a thick liquid). In Western nations, soy milk products packaged for Chinese-speaking consumers may be labeled "豆奶" (Pinyin: dòu nǎi; lit. "bean milk"). However, there is a product in China that is called dòu nǎi (豆奶) which is a dry miscible powder made of both cow and soy milk. The Japanese term for soy milk is tōnyū (豆乳; "bean milk"). Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...

Soy milk is commonly available in vanilla and chocolate flavors as well as its original unflavored form. Plain soy milk is also commonly sweetened, though unsweetened varieties are available. For other uses, see Vanilla (disambiguation). ... For other uses, see Chocolate (disambiguation). ...

In many countries, this product may not be sold under the name milk since it is not a dairy product, hence the name soy drink.

Prevalence

Soy milk has developed a cachet in premium coffee blends from Western restaurant chains such as Starbucks. A restaurant chain is a set of related restaurants, typically with the same name in many different locations either under shared corporate ownership (e. ... For other meanings of the name Starbuck, see Starbuck. ...

In Japan soy milk is much less popular than cow's milk, and the consumption of soy milk per capita is far less than that in the U.S. However, the consumption of cow's milk began decreasing around 1995 and that of soy milk began to grow ^{[citation needed]}. It is, however, almost always available at Japanese tofu shops and supermarkets^{[citation needed]}.

Soy milk has increased in popularity in the West as a substitute for cow's milk. In some Western nations where veganism has made inroads, it is available upon request at some cafés and coffee franchises as a cow's milk substitute, sometimes at an extra cost. Coffeehouse in Damascus A coffeehouse, coffee shop, or café shares some of the characteristics of a bar, and some of the characteristics of a restaurant. ... For other uses, see Coffee (disambiguation). ...

Health

Claims of health benefits

See also: Soybean#Nutrition

Soy milk is nutritionally close to cow's milk, though most soy milk commercially available today is enriched with added vitamins such as vitamin B12. It naturally has about the same amount of protein (but not the same proteins) as cow milk. Natural soy milk contains little digestible calcium as it is bound to the bean's pulp, which is insoluble in a human. 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, which many consider to be a benefit. Soy products contain sucrose as the basic disaccharide, which breaks down into glucose and fructose. Since soy doesn't contain galactose, a product of lactose breakdown, it can safely replace breast milk in children with Galactosemia. Binomial name (L.) Merr. ... A glass of cows milk. ... Retinol (Vitamin A) For the record label, see Vitamin Records A vitamin is an organic compound required in tiny amounts for essential metabolic reactions in a living organism. ... Cobalamin or vitamin B12 is a chemical compound that is also known as cyanocobalamine. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... For other uses, see Calcium (disambiguation). ... Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. ... Galactosemia is a rare genetic metabolic disorder which affects an individuals ability to properly digest the sugar galactose. ...

Soy milk is promoted as a healthy alternative to cow's milk for reasons including:

• Source of lecithin and vitamin E
• Lacks casein
• It is safe for people with lactose intolerance or milk allergy
• Polyunsaturated and monounsaturated fats are good for the heart.
• Contains isoflavones, organic chemicals that may possibly be beneficial to health.

In 1995 the New England Journal of Medicine (Vol.333, No. 5) published a report from the University of Kentucky entitled "Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids." It was financed by the PTI division of DuPont, The Solae Co of St. Louis. This meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, low density lipoprotein (LDL, bad cholesterol), and triglyceride concentrations. However, high density lipoprotein (HDL, good cholesterol), did not increase. Soy phytoestrogens (isoflavones:genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels.^[2] On the basis of this research PTI, in 1998, filed a petition with FDA for a health claim that soy protein may reduce cholesterol and the risk of heart disease. The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." One serving of soy milk (1 cup or 240 mL), for instance, contains 6 or 7 grams of soy protein. Lecithin is mostly a mixture of glycolipids, triglycerides, and phospholipids (e. ... Tocopherol, or Vitamin E, is a fat-soluble vitamin in eight forms that is an important antioxidant. ... Casein (from Latin caseus cheese) is the most predominant phosphoprotein found in milk and cheese. ... Milk allergy is an immunologically mediated adverse reaction to one or more cows milk proteins. ... A polyunsaturated organic compound is one in which more than one double bond exists within the representative molecule. ... In nutrition, monounsaturated fats are dietary fats with one double-bonded carbon in the molecule, with all of the others single-bonded carbons. ... A phytoestrogen that is thought of by many as useful in treating cancer. ... Benzene is the simplest of the arenes, a family of organic compounds An organic compound is any member of a large class of chemical compounds whose molecules contain carbon and hydrogen; therefore, carbides, carbonates, carbon oxides and elementary carbon are not organic (see below for more on the definition controversy... The United States Food and Drug Administration is the government agency responsible for regulating food, dietary supplements, drugs, cosmetics, medical devices, biologics and blood products in the United States. ...

In January, 2006 an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits cast doubt on the FDA-allowed "Heart Healthy" claim for soy protein.^[3] The panel also found that soy isoflavones do not reduce post menopause "hot flashes" in women, nor do isoflavones help prevent cancers of the breast, uterus, or prostate. Among the conclusions the authors state, "In contrast, soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat. Using these and other soy foods to replace foods high in animal protein that contain saturated fat and cholesterol may confer benefits to cardiovascular health."^[4] Soy nuts are soybeans that have been soaked and baked[1] to a crispy consistency. ...

Claims of negative health effects

See also: Soy controversy

However, the soy industry has also received similar criticism for reasons including: This article describes a number of health-related controversies related to the consumption of soybean. ...

• Soy consumption has been linked to dementia and cognitive impairment in men ^[5], althought the cited studies base on rats fed with concentrated phytoestrogens and not common soy beans, it is already well known, that concentrated estrogens cause negative effects in males. The common amounts of phytoestrogens in soy beans are not to be compared to concentrated estrogen.

• High levels of phytic acid, which binds to important nutrients like calcium, magnesium, iron^[6], and zinc, during digestion. However, as a comparison, cow milk is much longer known for significanly slowig down the absorption of iron^[7] and, additionally, calcium from other than dairy sources (like kale, sesame).

Although in general soy milk is not suitable for babies or infants, there exist baby formulas based on soy protein, i.e. soy milk, that are used primarily in the case of lactose intolerant children, those allergic to cow's milk or parental preference for a vegetarian or vegan diet. Farley's Soya Infant Formula is approved by the Vegan Society in the UK. These formulas are commonly named "soy milk", but contain extra carbohydrates, fat, vitamins and minerals. However care must be taken that children with "Soy protein intolerance" are not fed soy milk. Estriol. ... Estriol. ... Phytic acid (known as phytate when its salt form) is the principal storage form of phosphorus in many plant tissues, especially seeds. ... A glass of cows milk Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). ... For other uses, see Calcium (disambiguation). ... A dairy farm near Oxford, New York in the United States. ... Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Hens kept in cramped conditions — the avoidance of animal suffering is the primary motivation of people who become vegans A vegan is a person who avoids the ingestion or use of animal products. ...

Preparation

Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of 3 hours or more depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize the product. Heating at or near the boiling point is continued for a period of time, 15-20 minutes, followed by the removal of an insoluble residue (soy pulp or okara) by filtration. Trypsin inhibitors are chemicals that reduce the bio-availability of trypsin, an amino acid essential to nutrition of many animals, including humans. ... Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. ... Okara is a yellowish pulp consisting of the insoluble parts of soybeans, which remains when pureed soybeans are filtered in the production of soy milk. ...

There is a simple yet profound difference between traditional Chinese and Japanese soy milk processing: the Chinese method boils the filtrate (soy milk) after a cold filtration, while the Japanese method boils the slurry first, followed by hot filtration of the slurry. The latter method results in a higher yield of soy milk but requires the use of an anti-foaming agent or natural defoamer during the boiling step. Bringing filtered soy milk to a boil avoids the dangerous problem of foaming. It is generally opaque, white or off-white in color, and approximately the same consistency as cow's milk. An antifoaming agent is a food ingredient intended to curb effusion or effervescence in preparation or serving. ...

For all raw soybean protein products heat is necessary to destroy the activity of the protease inhibitors naturally present in the soybean. The pancreas naturally secretes proteases to digest a protein meal. Eating raw soybeans on a regular basis causes the pancreas to hypersecrete, leading to benign tumors of the pancreas (just like exercise causes muscles to develop(hypertrophy). This is why the above heating to properly prepare soymilk is essential.

When soybeans absorb water, the endogenous enzyme, Lipoxygenase (LOX), EC 1.13.11.12 linoleate:oxidoreductase, catalyzes a reaction between polyunsaturated fatty acids and oxygen {hydroperoxidation}. LOX initiates the formation of free radicals, which can then attack other cell components. Soybean seeds are the richest known sources of LOXs. It is thought to be a defensive mechanism by the soybean against fungal invasion. Lipoxygenases are a class of enzymes which add oxygen to lipids. ... In chemistry free radicals are uncharged atomic or molecular species with unpaired electrons or an otherwise open shell configuration. ...

In 1967, experiments at Cornell University and the New York State Agricultural Experiment Station at Geneva, NY led to the discovery that rancid, paint-like, off-flavors of traditional soy milk can be prevented from forming by a rapid hydration grinding process of dehulled beans at temperatures above 80 °C. The quick moist heat treatment inactivates the LOX enzyme before it can have a significant negative effect on flavor. All modern bland soy milks have been heat treated in this manner to destroy LOX. Cornell redirects here. ... Rancid is a punk rock band formed in 1991 in Berkeley, California, by Matt Freeman and Tim Armstrong (former members of Operation Ivy). ...

Normal mature soybeans actually contain three LOX isozymes (SBL-1, SBL-2, and SBL-3) important for undesirable flavor development. One or more of these isozymes have recently (1998) been removed genetically from soybeans yielding soy milk with less cooked beany aroma and flavor and less astringency. An example of a triple LOX-free soybean is the American soybean named "Laura". Isozymes (also known as isoenzymes) are enzymes that only differ in amino acid sequence, yet they catalyze the same reaction. ...

The University of Illinois has developed a soy milk that makes use of the entire soybean. What would normally constitute "insolubles" are ground so small by homogenization as to be in permanent suspension. Homogenization (or homogenisation) is a term used in many fields such as Chemistry, agricultural science, food technology, sociology and cell biology. ...

Commercial products labeled "soy drink" in the West are often derivatives of soy milk containing more water or added ingredients.

Cooking

Bottled soy milk sold in Thailand, usual basics and cooking staples

Soy milk is found in many vegan and vegetarian food products and can be used as a replacement for cow's milk in most recipes. Such substitution has a low impact on foods like pancakes, but there is a noticeable difference when making foods such as macaroni and cheese or quiche. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1200 × 900 pixels, file size: 233 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1200 × 900 pixels, file size: 233 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Hens kept in cramped conditions — the avoidance of animal suffering is the primary motivation of people who become vegans A vegan is a person who avoids the ingestion or use of animal products. ... Vegetarian cuisine is cookery of food that meets vegetarian principles. ... Two pancakes with maple syrup. ... Macaroni and cheese with a breadcrumb topping. ... Mediterranean quiche In French cuisine, a quiche (IPA: ) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. ...

"Sweet" and "salty" soy milk are both traditional Chinese breakfast foods, usually accompanied by breads like mantou (steamed rolls), youtiao (deep-fried dough), and shaobing (sesame flatbread). The soy milk is typically sweetened by adding cane sugar or, sometimes, simple syrup. "Salty" soy milk is made with a combination of chopped pickled mustard greens (榨菜), dried shrimp and, for curdling, vinegar, garnished with youtiao croutons, chopped scallion (spring onions), cilantro (coriander), meat floss (肉鬆; ròu sōng), or shallot as well as sesame oil, soy sauce, chili oil or salt to taste. Mantou or man tou (Simplified Chinese: 馒头; Traditional Chinese: 饅頭; pinyin: ), sometimes known as Chinese steamed bun, is a kind of steamed buns typically served in Northern Chinese cuisine. ... Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: Yóutiáo; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ... Shaobing (烧饼 shāobǐng; lit. ... Species Ref: ITIS 42058 as of 2004-05-05 Sugarcane is one of six species of a tall tropical southeast Asian grass (Family Poaceae) having stout fibrous jointed stalks whose sap at one time was the primary source of sugar. ... In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ... Croutons in a bowl of French onion soup. ... For other uses, see Coriander (disambiguation). ... Fragrance Foodstuff brand rousong (肉松; pork floss) Rousong (Traditional Chinese: 肉鬆; Simplified Chinese: 肉松; Pinyin: ròu sōng; literally meat fluff/loose), also called meat floss, pork floss, or pork sung, is a dried Chinese meat item that has a light and fluffy texture similar to coarse cotton. ...

Soy milk is used in many kinds of Japanese Cooking, such as in making yuba as well as sometimes a base soup for nabemono. There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ... Yuba (tāngyè in Chinese) (湯葉) or tofu skin is a Japanese and Chinese food product made from soybeans. ... sukiyaki in udonsuki-style and raw eggs in bowls. ...

Tofu is produced from soy milk by further steps of curdling and then draining. For other uses, see Tofu (disambiguation). ...

Soy milk is also used in making soy yogurt. 500g package of Alpro soy yogurt, from a German supermarket The soy yogurt actually looks like usual cream yogurt Soy yogurt is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [1]. It is one...

Ecological impact

Using soybeans to make milk instead of raising cows is said to have ecological advantages, as the amount of soy that could be grown using the same amount of land would feed more people than if used to raise cows ^[8]. This is debated as grazing land for animals is very different from land used to farm, and requires fewer pesticides. However, cows require much more energy in order to produce milk, since the farmer must feed the animal, which consumes 90 pounds of food and 25 to 50 gallons of water a day, while a soy bean needs merely water and land ^[9]. Because the soybean plant is a legume, it also replenishes the nitrogen content of the soil in which it is grown. Binomial name (L.) Merr. ... For the journal, see Ecology (journal). ... This article is about the fruit of the plants also called legumes. For the plants themselves, see Fabaceae . ...

In Brazil the explosion of soybean cultivation has led to losing large tracts of forest land leading to ecological damage [2], [3]; however, as noted in the articles, these cleared forests are planted with soy intended for animal agricultural enterprises--not human consumption: "The report, published today, follows a 7,000km chain that starts with the clearing of virgin forest by farmers and leads directly to Chicken McNuggets being sold in British and European fast food restaurants."

It was an American soil scientist, Dr. Andrew McClung, who first devised a method to grow soybeans in the Cerrado region of Brazil. He was rewarded with the 2006 World Food Prize. [4] The World Food Prize is an international award recognizing the achievements of individuals who have advanced human development by improving the quality, quantity or availability of food in the world. ...

See also

Raw almonds Almond milk is a milky drink made from ground almonds. ... Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe. ... Grain milk is a milk substitute made from fermented grain or from flour. ... Grain milk is a milk substitute made from fermented grain or from flour. ... Peanut milk in a blender before filtering. ... Plant milk is a general term for any non-dairy substitute for animal-based milk products. ... Rice milk is a kind of grain milk processed from rice. ... Soy allergy is a type of food allergy. ... Binomial name (L.) Merr. ... Soy cheese is an alternative that is relatively new to most markets. ... A soy milk maker is a small kitchen appliance which automatically cooks soy milk, a non-dairy beverage made from soy beans. ... Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein. ... 500g package of Alpro soy yogurt, from a German supermarket The soy yogurt actually looks like usual cream yogurt Soy yogurt is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [1]. It is one... For other uses, see Tofu (disambiguation). ...

References

1. ^ History of Soy Milk, Soya.be, 2006 [1]
2. ^ Anderson, JW; BM Johnstone, ME Cook-Newell (August 3, 1995). "Meta-analysis of the effects of soy protein intake on serum lipids". Circulation. Retrieved on 2007-07-05. 
3. ^ Sacks, Frank M.; Alice Lichtenstein, Linda Van Horn, William Harris, Penny Kris-Etherton, Mary Winston (January 17, 2006). "Soy Protein, Isoflavones, and Cardiovascular Health". Circulation. Retrieved on 2007-07-05. 
4. ^ "Soy Protein, Isoflavones, and Cardiovascular Health — Conclusions". Circulation. Retrieved on 2007-07-05. 
5. ^ "Neurobehavioral effects of dietary soy phytoestrogens."
6. ^ Hurrell, RF; MA Juillerat, MB Reddy, SR Lynch, SA Dassenko, JD Cook (September, 1992). "Soy protein, phytate, and iron absorption in humans". Am J Clin Nutr. Retrieved on 2007-07-15. 
7. ^ http://www.kidshealth.org/parent/medical/heart/ida.html
8. ^ http://www.virtualcentre.org/en/library/key_pub/longshad/A0701E00.htm
9. ^ http://www.southwestdairyfarmers.com/get_file.sstg?id=4

• Rahab Waweru, M.A., et al. 1967. Effect of processing methods on oxidative off-flavors of soybean milk. Cereal and Food Sciences North Nairobi State University, Ministry of Agriculture. Soy Milk. Soya.be. Soya. Retrieved on August 17, 2005.
• Torres-Penaranda, A.V., et al.1998. Sensory characteristics of soymilk and tofu made from Lipoxygenase-Free and Normal soybeans. Journal of Food Science 63 (6): 1084-1087.
• Smith, A.K. and Circle, S.J. 1972. Soybeans: Chemistry and Technology. AVI publishing.
• Calvert, John (2000). Soymilk Microenterprise: A Treatise on Small-Scale Soymilk Production
• William Shurtleff and Akiko Aoyagi (1979). Tofu & Soymilk Production. Lafayette, California: New-Age Foods Study Center.
• William Shurtleff and Akiko Aoyagi (2000). Tofu & Soymilk Production. 3rd edition. Lafayette, California: Soyfoods Center. ISBN 0-933332-72-6.
• William Shurtleff and Akiko Aoyagi (1994). Soymilk and soymilk products - Bibliography and sourcebook, 1500 to 1993: Detailed information on 3,120 published documents (extensively annotated bibliography), 968 commercial soymilk products, 506 original interviews (many full text) and overviews, 462 unpublished archival documents. Lafayette, California: Soyfoods Center. ISBN 0-933332-84-X.
• Liu, KeShun.1997. Soybeans: Chemistry, Technology, and Utilization. Chapman & Hall.
• Ang, Catharina Y. W., KeShun Liu, and Yao-Wen Huang, eds. (1999). Asian Foods: Science & Technology. Lancaster, Pennsylvania: Technomic Publishing Co.
• Berk, Zeki.1992. FAO (UN) [5].
• Frank M. Sacks MD, et a. (2006) Soy Protein, Isoflavones, and Cardiovascular Health. An American Heart Association Science Advisory for Professionals From the Nutrition Committee in Circulation.

is the 215th day of the year (216th in leap years) in the Gregorian calendar. ... Year 1995 (MCMXCV) was a common year starting on Sunday (link will display full 1995 Gregorian calendar). ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 186th day of the year (187th in leap years) in the Gregorian calendar. ... is the 17th day of the year in the Gregorian calendar. ... Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 186th day of the year (187th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 186th day of the year (187th in leap years) in the Gregorian calendar. ... This article does not cite any references or sources. ... Year 1992 (MCMXCII) was a leap year starting on Wednesday (link will display full 1992 Gregorian calendar). ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 196th day of the year (197th in leap years) in the Gregorian calendar. ... is the 229th day of the year (230th in leap years) in the Gregorian calendar. ... Year 2005 (MMV) was a common year starting on Saturday (link displays full calendar) of the Gregorian calendar. ...

External links

Wikibooks Cookbook has an article on

Soy milk

Advocacy and nutritional informarion

• American Soybean Association
• Cornell University Food and Brand Lab
• Evaluation of Anti-Soy Data and Anti-Soy Advocates
• Guardian - There's no risk to humans from soya
• Soy Heart healthy claims in dispute
• Soyinfo Center - SoyaScan database and books
• Soy information
• Soy information at Soyatech
• Soy Protein Information

Controversy

• Concerns Regarding Soybeans
• Guardian - Should we worry about soya in our food?
• Health Canada: Soy - One of the nine most common food allergens
• Soya 'Link' To Male Infertility
• Soy Allergy Information Page Asthma and Allergy Foundation of America
• Soy Online Service This page provides exclusively and solely anti-soy 'facts'

Miscellaneous

• How to make soy milk (quick guidelines)
• Soya / Tofu Recipes

v • d • e Soy
General	Soybean · Soy protein · Soybean meal · Soy controversy · Soy allergy · List of soybean diseases Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... The Asthma and Allergy Foundation of America (AAFA) is a non-profit organization dedicated to finding a cure for and controlling asthma, food allergies, nasal allergies and other allergic diseases. ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Binomial name (L.) Merr. ... Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein. ... Soybean meal according to AAFCO is the product obtained by grinding the flakes which remain after removal of most of the oil from soybeans by a solvent or mechanical extraction process. ... This article describes a number of health-related controversies related to the consumption of soybean. ... Soy allergy is a type of food allergy. ... This article is a list of diseases of soybeans (Glycine max). ...
Meat analogues	Tofu · Tempeh · Tofurkey Download high resolution version (640x951, 162 KB) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Meat and dairy analogues or analogs (Americanized spelling) is a North American classification of foods made from vegetable proteins, nuts, or Surimi processed poultry or fish designed to imitate or be used in place of beef, pork, poultry, and dairy products. ... For other uses, see Tofu (disambiguation). ... Fresh tempeh at the market, Jakarta, Indonesia. ... Turkey flavored and stuffed roast, frozen 1. ...
Dairy analogues	Soy milk · Soy cheese · Soy yogurt · Soy ice cream Soy cheese is an alternative that is relatively new to most markets. ... 500g package of Alpro soy yogurt, from a German supermarket The soy yogurt actually looks like usual cream yogurt Soy yogurt is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [1]. It is one... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...
Sauces and condiments	Cheonggukjang · Doenjang · Miso · Nattō · Soy sauce · Yellow soybean paste Cheonggukjang is a fermented soybean paste used in Korean cuisine. ... Doenjang is a traditional Korean fermented soybean paste. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Natto eaten on top of rice is commonly stirred before consumption Nattō ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Yellow soybean paste (Chinese: 黄酱; pinyin: huángjiàng; literally yellow paste) is a fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day. ...