Soy Milk Powder
Nutritional Enhancers
Flavoring Agents
$1.84 ~ $2.76
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Soy Milk Powder?
Soy Milk Powder is the spray-dried form of liquid soy milk, primarily used for easy reconstitution into a beverage or as a non-dairy protein and emulsifier in baked goods, cereals, and supplements.
How is Soy Milk Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Handling | Receive, inspect, and clean high-quality soybeans. | Control Point: Inspect for foreign matter, mold, and damage. Ensure moisture content is within specification (e.g., < 13%). Note: Premium products often use non-GMO soybeans. |
| 2 | Soybean Preparation | De-hull and crack the soybeans into smaller, uniform pieces. | Control Point: Aim for efficient hull removal (>95%) to prevent bitter taste and discoloration. Uniform cracking ensures consistent soaking and grinding. |
| 3 | Slurry Preparation | Soak the cracked soybeans and then grind them with hot water to create a liquid soy slurry. | Control Point: Grinding water temperature should be between 80-95°C to deactivate the lipoxygenase enzyme, which prevents beany off-flavors. Note: The bean-to-water ratio is critical for the final protein content. |
| 4 | Slurry Refinement | Separate the soy milk from the insoluble fiber (okara) using a decanter centrifuge or filter press. | Control Point: Ensure maximum extraction of soluble solids into the milk. Check okara for dryness to confirm separation efficiency. |
| 5 | Formulation & Homogenization | Add any required ingredients (vitamins, minerals) and homogenize the liquid soy milk. | Control Point: Homogenization pressure (e.g., 2000-3500 PSI) must be controlled to create a stable emulsion and smooth mouthfeel. Ensure accurate dosing of additives. |
| 6 | Heat Treatment | Pasteurize or sterilize the liquid soy milk to ensure microbial safety. | Control Point: UHT (Ultra-High Temperature) treatment (e.g., 135-140°C for a few seconds) is common. Strict time-temperature control is critical for safety. |
| 7 | Dehydration | Atomize the liquid soy milk into a spray dryer, where hot air evaporates the water instantly. | Control Point: The dryer's inlet and outlet air temperatures determine the final powder characteristics. The final moisture content must be below 4% for shelf stability. |
| 8 | Powder Finishing | Cool the powder rapidly and pass it through a sieve to achieve a uniform particle size. | Control Point: Powder must be cooled to below 40°C before packaging to prevent caking. The sieve mesh size dictates the final powder texture and solubility. |
| 9 | Packaging | Fill the finished powder into airtight, moisture-proof containers in a controlled environment. | Control Point: Nitrogen flushing is crucial to displace oxygen, preventing oxidation and extending shelf life. Verify seal integrity and net weight of every package. |
| 10 | Final QC & Storage | Test final product samples and store the packaged goods in a suitable warehouse. | Control Point: Test for key parameters: microbiological counts, moisture, protein, fat, and solubility. Store in a cool, dry place and use a FIFO (First-In, First-Out) system. |
Technical Specifications
| Solubility | Soluble in water |
| Storage Conditions | Cool, dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Non-dairy beverages
meat analogues
baked goods
Mechanism of action:
| Parameter | Soy Milk Powder |
|---|---|
| Functional Category | Nutritional Base; Emulsifier; Gelling Agent; Water Binder |
| Key Ingredients | Soy Proteins (Glycinin, β-Conglycinin); Soy Lipids; Soluble & Insoluble Fibers |
| Mechanism of Action | Soy proteins possess amphiphilic properties, enabling them to adsorb at oil-water interfaces, forming a stable emulsion. Upon heating, these proteins denature and aggregate, forming a three-dimensional gel network that entraps water and fat. Soluble carbohydrates increase viscosity and bind free water through hydrogen bonding. |
| Application Effect in Product | Provides creamy mouthfeel and texture in beverages; improves moisture retention and structure in baked goods; stabilizes emulsions in sauces and dressings; serves as a plant-based protein source in nutritional formulations; enhances binding and texture in meat analogues. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Soy Milk Powder | Plant-Based Milk Powder (Legume) | High in protein (complete); contains isoflavones; mixes into a creamy liquid. | Highest protein content, comparable to dairy milk; complete amino acid profile. | Common allergen; a distinct 'beany' flavor that some dislike. | Protein shakes, vegan baking, general dairy replacement, infant formulas (specialized). | For a nutritionally dense, high-protein dairy alternative that supports muscle maintenance and baking structure. |
| Almond Milk Powder | Plant-Based Milk Powder (Nut) | Low in calories; good source of Vitamin E; mild, nutty flavor. | Versatile, neutral flavor; lower in calories and fat than most alternatives. | Very low in protein; not suitable for those with nut allergies. | Coffee, tea, smoothies, cereals, low-calorie recipes. | For a light, low-calorie option with a pleasant taste when high protein is not a priority. |
| Coconut Milk Powder | Plant-Based Milk Powder (Fruit) | High in medium-chain triglycerides (MCTs); rich and creamy texture; distinct flavor. | Unmatched creaminess and richness; excellent for adding healthy fats and a tropical flavor. | High in saturated fat; overpowering flavor for some uses; low in protein. | Curries, soups, desserts, rich coffee creamer, tropical smoothies. | When creaminess, richness, and a distinct coconut flavor are the primary goals. |
| Oat Milk Powder | Plant-Based Milk Powder (Grain) | Naturally sweet; contains beta-glucan fiber; creamy consistency. | Excellent for frothing (lattes); allergen-friendly (if certified GF); creamy texture without high fat. | Higher in carbohydrates and natural sugars; very low protein content. | Lattes and coffee drinks, cereals, baking, smoothies. | For the best dairy-free foam in coffee and a naturally creamy, slightly sweet taste. |
| Rice Milk Powder | Plant-Based Milk Powder (Grain) | Hypoallergenic (free from soy, nuts, dairy); naturally sweet and thin. | Safest option for those with multiple common food allergies. | Thin, watery consistency; very low in protein and overall nutrients; high glycemic index. | A safe liquid base for those with severe allergies; light baking. | When avoiding allergens is the most critical factor. |
Technical Documents
Available Documentation
Technical datasheet and COA provided
Safety Data Sheet (SDS)
SDS available on request
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications