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Soy milk
Alternative names
Soya milk
Place of origin
China
Invented
a.1365[1][2]
Food energy (per 100 g serving)
33 kcal (138 kJ)
Nutritional value (per 100 g serving)
Protein
2.86 g
Fat
1.61 g
Carbohydrate
1.74 g
Glycemic index
34 (low)
Cookbook: Soy milk
Media: Soy milk
Soy milk
Chinese
豆奶
Transcriptions
Standard Mandarin
Hanyu Pinyin
dòunǎi
Wade–Giles
tou nai
Literary Chinese name
Chinese
豆乳
Literal meaning
bean milk
Transcriptions
Standard Mandarin
Hanyu Pinyin
dòurǔ
Wade–Giles
tou ju
Archaic Chinese name
Chinese
菽乳
Literal meaning
bean milk
Transcriptions
Standard Mandarin
Hanyu Pinyin
shúrǔ
Wade–Giles
shu ju
Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.
Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir, and soy-based cheese analogues.[3][4] It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods.[5]
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