White dots on Soy drink's surface - Does anyone knows why?

We have been detecting a defect on a Soy Drink UHT Beverage. The picture below is from a Soy Vanilla drink without coloring, which has the following ingredient…

1. Food R&D Emeritus reply

   Did you subject it to homogenization process?

2. Diana Hdez reply

   Yes, we have.

3. Food R&D Emeritus reply

   if thats the case your sea salt is the culprit.It contains about 1% or more of magnesium and about less thsn 0.5% calcium ions responsible for curdling effect of soy proteins But…

4. Diana Hdez reply

   Thank you for your reply. We haven't considered that the salt might be influencing the results. Our sea salt has (per 100g) 94g NaCl, 580 mg of magnesium and 80 µg of iodine . Wit…

5. Food R&D Emeritus reply

   Likely....magnesium a divalent ion and in the same group as calcium share similar properties in its interactions with soy protein. You had to verify that by comparing the result w…

6. Diana Hdez reply

   Thank you! It is worth a try!

7. Kapil kapoor reply

   I dont think its a salt issue. Its most probably flocculation forming protein fat complex.... Most probable culprit seems to be the second stage of homogenization due tototally du…