Method of making calcium fortified soy milk and the calcium fortified soy milk
OwnerMichael B. Zemel, Leora A. Shelefinventors
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Abstract
Soy milk is calcium fortified by adding to the soy milk a polyphosphate and a human consumptible calcium source. The polyphosphate acts as a chelting agent for the calcium source while promoting microbial stability of the milk. The polyphosphate enables the calcium to be added in amounts such that the resulting product has calcium levels equal to or greater than that found in cow's milk.
Claims20
A method of manufacturing fortified soy milk comprising the steps of:
- (a) first, adding to a soy milk an amount of an alkali metal polyphosphate salt effective to directly suppress aggregation between soy milk constituents and added calcium ions;
- (b) adding an amount of a human consumable calcium source between about 0.2 grams and about 0.75 grams calcium source per 100 mls. of soy milk concurrently with or after the adding of the alkali metal polyphosphate salt, wherein the calcium source is in a soluble form in the presence of the alkali metal polyphosphate salt and provides a calcium level substantially greater than cow's milk;
- (c) sterilizing or pasteurizing the soy milk containing the alkali metal polyphosphate salt and the calcium source;
- and
- (d) cooling the pasteurized or sterilized soy milk to refrigeration temperatures, wherein calcium in the calcium source remains dissolved in the soy milk.
A method for improving the microbiological stability and calcium fortification of soy milk comprising the steps of:
- (a) adding to a soy milk an amount of an alkali metal polyphosphate salt effective to directly suppress aggregation between the soy milk and calcium ions;
- (b) adding an amount of a human consumable calcium source sufficient to provide a calcium level substantially greater than about 120 mg calcium per 100 ml soy milk in the soy milk either concurrently with or after the adding of the alkali metal polyphosphate salt, wherein the calcium source is in a soluble form in the presence of the alkali metal polyphosphate salt;
- (c) sterilizing or pasteurizing the soy milk containing the alkali metal polyphosphate salt and calcium source;
- and
- (d) cooling the pasteurized or sterilized soy milk to refrigeration temperatures, wherein calcium in the calcium source remains dissolved in the soy milk.
A calcium fortified soy milk with increased microbiological stability consisting essentially of:
- aqueous soy milk;
- from about 0.5 gram to about 1.0 gram per 100 ml soy milk of an alkali metal polyphosphate salt having the general formula:
- Z[PO.sub.3 ].sub.x
- wherein Z is an alkali metal selected from the group consisting of sodium and potassium and x is an integer between three and twenty-two;
- and
- a human consumable water-soluble calcium salt selected from the group consisting of calcium chloride, calcium carbonate, calcium gluconate, calcium lactate, calcium phosphate, calcium citrate and mixtures thereof, the calcium salt being present in an amount ranging from about 0.2 gram to about 0.75 gram per 100 mls. of aqueous soy milk and provides a calcium level substantially greater than cow's milk;
- wherein the calcium salt is in a soluble form in the presence of the alkali metal polyphosphate salt;
- wherein the soy milk with the alkali metal polyphosphate salt and calcium source has been sterilized or pasteurized and cooled to refrigeration temperatures;
- and
- wherein the calcium in the calcium source remains dissolved in the soy milk.
Dependencies are inferred from the claim text.