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 ingredients list:
Soy base (10% soybeans, water), sugar, sea salt and flavors.
We have hypothesized that it could be from calcium source (calcium carbonate, for example) but this recipe does not have this kind of ingredient (it is quite simple)
Does anyone know what can it be? And how to avoid it?
Did you subject it to homogenization process?
Yes, we have.
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 due to the miniscule quantities of the ions what you noticed are those floaters .
Try using pure NaCl or purified salt and see if the defect remains…
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 .
With this composition can it be causing the curdling effect of soy proteins that manifests through white floaters?
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 with pure NaCl.
Thank you! It is worth a try!
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 dulled valve …