Instant soy milk powder: A new formula for functional plant-based ice cream

In today's food industry, where innovation and health are sweeping across the board, we are delighted to find that a traditional beverage—soy milk—is shining brightly in the ice cream world in its modern form: instant soy milk powder. It is no longer merely a substitute for milk, but a functional ingredient that brings unprecedented health benefits, unique flavors, and superior textures to ice cream.

I. The Natural Advantages of Instant Soymilk Powder

Instant soymilk powder is a fine powder produced by concentrating and spray-drying soy milk using modern technology. It inherits all the essence of soybeans and possesses several advantages that make it particularly suitable for ice cream applications:

A Solid Nutritional Foundation: It is rich in high-quality plant protein, cholesterol-free, and extremely low in saturated fat. This perfectly aligns with contemporary consumers' demands for "clean labels" and heart health.

A Unique Flavor Carrier: Soymilk powder has a mild soy aroma and a subtle sweetness, which blends perfectly with flavors such as vanilla, chocolate, matcha, and black sesame, creating rich, complex flavors with a distinctly Eastern character.

Superior Functional Properties: This is the key technology enabling it to become a core ingredient in ice cream. Soy protein itself is a natural emulsifier and stabilizer, while the soluble fiber and sugars in soymilk powder also play important roles.

II. Functional Applications of Instant Soymilk Powder in Ice Cream

In the industrial production of ice cream, instant soymilk powder is far more than just a simple flavor additive; it deeply participates in the construction of the product structure, contributing in the following ways:

Creating a Silky Texture and Suppressing Ice Crystals: The wonderful texture of ice cream originates from countless tiny ice crystals. The larger the ice crystals, the coarser the texture, like eating ice crystals. The protein and polysaccharide components in instant soymilk powder can effectively bind with water molecules, inhibiting the formation and growth of large ice crystals during freezing and churning, ensuring that the ice crystal size remains at the micron level. At the same time, they give the ice cream base better viscosity and lubricity, ultimately bringing the ultimate melt-in-your-mouth, silky-smooth experience.


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