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This document discusses the effects of adjusting the pH of soymilk through the addition of sodium hydroxide on the properties of soy protein lipid films. Film yield was found to increase as the pH of the soymilk increased above its natural pH of 6.5. Maximum protein incorporation occurred at sodium hydroxide concentrations of 0.2-0.4%, while fat incorporation was lower at these concentrations. Carbohydrates and minerals were incorporated at higher levels as the protein had an increased capacity to hold more

Author

Jessline Ramaputra

Language

EN