Effects of Ultra-High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

This study investigated the efficacy of ultra-high pressure homogenization (UHPH) in the presence or absence of added hydrocolloids for enhancing a range of physic-chemical properties of soymilk—which are important for extending shelf-life. Soymilk preparations containing different concentrations (0.01%, 0.02%, and 0.05%, w/v) of 2 different hydrocolloids (κ-carrageenan, κ-C, and gum Arabic, GA) were subjected to 3 different levels of UHPH (70, 140, and 210 MPa) and stored in sterilized containers at 4 °C. Emulsion properties of the soymilk preparations were analyzed over a period of 5 weeks. The results showed that soymilk with 0.05% κ-C had markedly improved storage properties, evident by significantly (P < 0.05) enhanced surface energy and absolute ζ potential values compared to the unhomogenized soymilk with no hydrocolloid (16% and 39% augmentations, respectively) at the 1st week of storage. This trend continued throughout the entire period of study. The soymilk containing 0.05% κ-C also exhibited significantly (P < 0.05) lower (60%) mean globular particle size at the initial week compared to the latter ones and maintained the trend throughout the 3rd week of storage. The study can potentially lead to a considerable economic benefit to the soymilk industry by providing valuable information to extend shelf-life of soymilk.