1、 General Whole soya beverages White paper A new commercial production method General Publisher Tetra Pak Processing Systems AB SE 221 86 Lund,Sweden Published October 2022 Tetra Pak International S.A No part of this publication may be duplicated in any form without the source being indicated.3 CONTE

2、NTS Introduction _ 4 Who is this white paper for?_ 4 Whats the opportunity?_ 4 Soya opportunities _ 5 Plant-based beverages on the rise and soya is a big part of it _ 5 The whole soya advantage _ 5 A variety of soya beverages _ 6 A bean full of challenges _ 8 Beany flavour _ 10 Defining quality for

3、soya products _ 12 The importance of mouthfeel _ 12 Innovation with customers at our Product Development Centres _ 14 Changing traditions in the East _ 14 Repeated innovation _ 14 Transforming a beverage line for full-fibre soya beverages _ 16 Soaking _ 16 Grinding _ 17 Trypsin inhibition/enzyme dea

4、ctivation via heat treatment _ 17 Fibre separation _ 17 Mixing/formulation of the product _ 18 Heat treatment _ 18 Deaeration _ 18 Homogenization _ 18 Filling _ 19 The magic is in process control _ 20 Great taste with no waste from the soya ingredient _ 20 Stability without stabilizers _22 How parti

5、cle size affects quality characteristics _22 Building a whole soya line _ 25 Tetra Pak your partner for soya beverages _ 26 References _ 27 4 INTRODUCTION Who is this white paper for?This white paper is primarily aimed at current soya beverage producers,other producers or co-packers of plant-based b

6、everages,and integrators serving the beverage industry.In general,this industry is thirsty for innovation and new products that meet growing consumer demands for nutritious plant-based products,at the same time meeting ambitious sustainability goals that cut waste.It will also be of interest to dair