Detection and Control of Soymilk Astringency

Soymilk was made less astringent by the addition of skimmed cow's milk (SCM), CaSO 4 or citric acid. The additions of CaSO 4 and citric acid were not sufficient to cause visible separation of soymilk solids, but there was some difference in mouthfeel due to the additions. Warm temperatures (65°C) of the soymilk resulted in a loss of astringency compared to sensory evaluation at room temperature or 4°C. Analyses for total polyphenols showed statistically significant decreases in apparent polyphenol content per gram of soymilk solids with the first level of addition of SCM, CaSO 4 , or citric acid but not with subsequent additions.