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.
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