Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents

It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk to achieve the equivalent level in cow’s milk (1.2 mg/g) causes instability soymilk. In order produce acceptable calcium-enriched with great stability, three different kinds chelating agents were added, namely tripotassium citrate (TPC), trisodium (TSC), and sodium hexametaphosphate (SHMP). this study, addition ca-lactate was found reduce pH (6.62 5.37) increase particle diameter (268.66 1,222.81 nm) sedimentation (0.19 8.75%) Meanwhile, TPC TSC produced soymilks smaller (295.21-452.22 nm 297.61-461.80 lower levels (0.25-1.55% 0.26-1.58%). The also increased when both added. application SHMP as a agent not effective because (527.98-703.40 still relatively higher (4.24-5.68%) than unfortified Even though showed no significant difference (P>0.05) sensory evaluation results. Soymilk added saltier sourer samples study recommends use enriched ca-lactate.