Formulation and Processing of a Heat Stable Calcium‐fortified Soy Milk

Calcium‐fortified soy milk (200 mg/100g) was formulated by adding water (85–90°C) full‐fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65°C/30 min before refrigeration. Samples of the soy milk (45°C) were adjusted to pH 8 before adding calcium lactogluconate (1.55%) and varying amounts of sodium hexametaphosphate or potassium citrate. Samples with 1.25% potassium citrate the best heat stability. For successful calcium fortification, it is recommended to maintain a calcium‐to‐protein ratio < 38 mg/g and to use an appropriate sequestering agent at a molar ratio of 0.8/mole calcium.