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r the traditional watery liquid used locally as a drink or broth produced as an intermediate product in the production of tofu 7 8 while store bought products that are designed to imitate the flavor and consistency of dairy milk and may contain a mixture of dairy and soy are more often known as 豆奶 dòunǎi bean milk citation needed naming in the eu edit in the european union milk by law refers exclusively to the normal mammary secretion obtained from one or more milkings without either addition thereto or extraction therefrom 9 only cow s milk is allowed to be named milk on packaging and any other milks must state the name of the respective animal for example goat milk or sheep milk there are exceptions for traditional products such as coconut milk 10 the usage of the term soy milk became the subject of a 2017 court case before the court of justice of the european union after a german consumer protection group filed an unfair competition complaint about a company describing its soy and tofu products as milk or cheese the court of justice ruled that such designations may not be used for purely plant based products and that additions indicating the plant origin of the products soy milk does not influence that prohibition 11 history edit the earliest record of soybean milk is on a stone slab of the eastern han dynasty unearthed in china on which is engraved a description of the making of soy milk in ancient kitchens a tofu broth doufujiang c 1365 was used during the mongol yuan 1 2 as doujiang this drink remains a common watery form of soy milk in china usually prepared from fresh soybeans the compendium of materia medica which was completed in 1578 also has an evaluation of soymilk its use increased during the qing dynasty apparently due to the discovery that gently heating doujiang for at least 90 minutes hydrolyzed or helped to break down its undesirable raffinose and stachyose oligosaccharides which can cause flatulence and digestive pain among lactose intolerant adults 12 13 by the 18th century it was common enough that street vendors were hawking it 14 in the 19th it was also common to take a cup to tofu shops to get hot fresh doujiang for breakfast it was already often paired with youtiao which was dipped into it 15 the process was industrialized in early republican china by 1929 two shanghai factories were selling over 1000 bottles a day and another in beijing was almost as productive itself 16 following disruption from the second world war and the chinese civil war soy milk began to be marketed in soft drink like fashion in hong kong singapore and japan in the 1950s 17 soymilk was mentioned in various european letters from china beginning in the 17th century 18 soy milk entered the english language as soy bean milk in an 1897 usda report 19 20 li yuying established caséo sojaïne the first soy milk dairy in colombes france in 1910 he received the first british and american patents for soy milk manufacturing in 1912 and 1913 16 j a chard began production of soy lac in new york city united states in 1917 16 harry w miller an american businessman forced to relocate his factory from shanghai owing to world war ii was similarly compelled by the us department of agriculture and the us dairy industry to use the term soya lac rather than soy milk 16 john harvey kellogg had been working with what he called soymilk at his battle creek sanitarium since 1930 but was similarly compelled to market his acidophilus enriched beverage as soygal when it began commercial production in 1942 21 a string of 40 court cases against rich products between 1949 and 1974 finally established that non dairy milks and imitation dairy products were a new and distinct food rather than inferior and illegal knock offs 16 cornell researchers established the enzyme lipoxygenase as responsible for the beany flavor of soy milk made in 1966 the same research established a process for reducing or eliminating the bean flavor from commercial products 22 23 with tetra pak cartons extending soy milk s shelf life hong kong based vitasoy reintroduced the product to the us market in 1980 and brought it to 20 other countries within a few years 22 alpro similarly began production in belgium in 1980 quickly becoming europe s leading producer 22 new production technology and techniques led to soy beverages with an appreciably more milk like flavor and consistency in the mid 1980s 24 preparation edit soy milk is made from whole soybeans or full fat soy flour 25 the dry beans are soaked in water for a minimum of three hours up to overnight depending on the temperature of the water the rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product which has a protein content of 1 4 depending on the method of production 25 the ratio of water to beans on a weight basis is 10 1 for traditional soy milk 25 the resulting slurry or purée is brought to a boil to improve its taste properties see soy odor below to inactivate soybean trypsin inhibitor proteins and to sterilize the product 25 6 heating at or near the boiling point is continued for a period of time 15 20 minutes followed by the removal of insoluble residues soy pulp fiber by straining filtration 25 processing requires the use of an anti foaming agent or natural defoamer during the boiling step bringing filtered soy milk to a boil avoids the problem of foaming it is generally opaque white or off white in color and approximately the same consistency as cow s milk 25 quality attributes during preparation include germination time for the beans used acidity total protein and carbohydrates phytic acid content and viscosity 25 raw soy milk may be sweetened flavored and fortified with micronutrients 6 once fully processed soy milk products are typically sold in plastic bottles or plastic coated cartons such as tetrapaks 6 soy odor edit traditional east asian soymilk has a beany odor partly of hexanal considered disagreeable by most westerners this is caused by the lipooxygenase lox in the soy oxidizing the fat in the beans rehydrating the beans allows the reaction to proceed with the oxygen gas dissolved in soaking water 26 to eliminate the odor one can either disable the lox enzyme with heat or remove the oxygen dissolved in the water the former can be achieved by soaking beans in hot water a hot grind skipping the soak entirely or blanching the soy in water or steam first 27 the latter can be achieved by a variety of chemical means such as adding glucose and glucose oxidase to consume the oxygen 28 the soybean cultivar also influences the odor 29 and a mutant cultivar lacking lox completely has been produced 30 the issue and preference of soy odor also affects products made from soymilk especially tofu see tofu flavor commerce edit with soybean production increasing worldwide during the early 21st century 4 and consumer interest in plant milks growing from demand in asia europe and the united states 4 5 6 soy milk became the second most consumed plant milk after almond milk by 2019 31 32 soy milk sales declined in the united states during 2018 19 5 32 mainly due to the rising popularity of almond milk and loss of market share to the successful introduction of oat milk 33 based on the latest data from grand view research the soy milk market reached usd 5 51 billion in 2024 and is estimated to reach usd 7 4 billion by 2030 the estimated cagr is 5 1 from 2025 to 2030 34 growth in consumption was due mainly to expanding the flavors of sweetened soy milks and uses in desserts whereas unsweetened soy milk was being used particularly in asia pacific countries as an ingredient in snacks and various prepared foods 35 usage edit nutrition edit a cup 243 ml serving of a generic unsweetened commercial nutrient fortified brand of soy milk provides 80 calories from 4 g of carbohydrates including 1 g of sugar 4 g of fat and 7 g of protein 36 this processed soy milk contains appreciable levels of vitamin a b vitamins and vitamin d in a range of 10 to 45 of the daily value with calcium and magnesium also in significant content 36 it has a glycemic index of 34 4 37 for protein quality one study gave soya milk a digestible indispensable amino acid score diaas of 78 for infants 99 for young children and 117 for older children adolescents and adults with the limiting amino acid for those groups being leucine lysine and valine respectively 38 a diaas of 100 or more is considered to be an excellent high protein quality source 39 nutritional content of human cow soy almond and oat milks non human milks are fortified nutrient value per 250 ml cup human milk 40 cow s milk whole 41 soy milk unsweetened 42 almond milk unsweetened 43 oat milk unsweetened 44 energy kj kcal 720 172 620 149 330 80 160 39 500 120 protein g 2 5 7 69 6 95 1 55 3 fat g 10 8 7 93 3 91 2 88 5 saturated fat g 4 9 4 55 0 5 0 21 0 5 carbohydrate g 17 0 11 71 4 23 1 52 16 fiber g 0 0 1 2 0 2 sugars g 17 0 12 32 1 0 7 calcium mg 79 276 301 a 516 a 350 a potassium mg 125 322 292 176 389 sodium mg 42 105 90 186 101 vitamin b 12 mcg 0 1 1 10 2 70 a 0 1 2 a vitamin a iu 522 395 b 503 a 372 a vitamin d iu 9 8 124 c 119 a 110 a cholesterol mg 34 4 24 0 0 0 1 2 3 4 5 6 7 8 9 commonly added to plant milks which do not naturally contain significant levels of the nutrient vitamin a fortification is only required for skimmed milk in the us vitamin d fortification for milk is mandatory in the us taste edit doujiang a youtiao with a bowl of doujiang traditional chinese 豆漿 simplified chinese 豆浆 literal meaning soybean broth transcriptions standard mandarin hanyu pinyin dòujiāng wade giles tou chiang ipa to ̂ ʊ tɕja ́ ŋ yue cantonese yale romanization dauh jēung jyutping dau 6 zoeng 1 historic name traditional chinese 豆腐漿 simplified chinese 豆腐浆 literal meaning tofu broth transcriptions standard mandarin hanyu pinyin dòufujiāng wade giles tou fu chiang manufactured sweetened soy milk has an oatmeal like nutty flavor 45 in acidic hot drinks such as coffee curdling may occur requiring some manufacturers to add acidity regulators 46 phytic acid edit soybeans and soy milk in particular contain phytic acid 47 which may act as a chelating agent and inhibit mineral absorption especially for diets already low in minerals 48 49 however dietary intake of phytic acid may help reduce the risk of developing colon cancer 50 51 regional edit this section needs more citations please help improve this section by adding citations to reliable sources unsourced material may be challenged and removed january 2020 learn how and when to remove this message soy milk soup with salt and vinegar along with vegetables and wontons soy milk is a common beverage in east asian cuisines in chinese cuisine sweet soy milk is made by adding cane sugar or simple syrup salty or savory soy milk is often combined with chopped pickled mustard greens dried shrimp youtiao croutons chopped spring onions cilantro pork floss and or shallots along with vinegar sesame oil soy sauce and or chili oil both are traditional breakfast foods served hot or cold depending on the season or personal preference at breakfast it is often accompanied by starchy carbohydrate rich foods like mantou a thick fluffy kind of roll or bun youtiao deep fried dough sticks and shaobing sesame flatbread japanese cuisine uses soy milk to make yuba and as an occasional base for nabemono in korean cuisine soy milk is used as the broth for making kongguksu a cold noodle soup eaten mostly in summer in taiwanese cuisine soy milk is a popular breakfast item often served with chinese donuts you tiao in many countries soy milk is used in vegan and vegetarian food products and as a substitute replacement for cow s milk in many recipes 31 4 soy milk is also used in making imitation dairy products such as soy yogurt soy cream soy kefir and soy based cheese analogues 4 5 it is also used as an ingredient for making milkshakes pancakes smoothies bread mayonnaise and baked goods 6 ecological effects edit mean water footprint for one glass 200 g of different milks 31 milk types water use l per 200 g cow s milk 131 almond milk 74 rice milk 56 oat milk 9 soy milk 2 mean greenhouse gas emissions for one glass 200g of different milks 31 milk types greenhouse gas emissions kg co 2 c eq per 200g cow s milk 0 62 rice milk 0 23 soy milk 0 21 oat milk 0 19 almond milk 0 16 using soybeans to make milk instead of raising cows is ecologically advantageous 52 53 cows require much more energy to produce milk since the farmer must feed the animal which can consume up to 24 kilograms 53 lb of food in dry matter basis and 90 to 180 litres 24 to 48 us gal of water a day producing an average of 40 kilograms 88 lb of milk a day legumes including the soybean plant also replenish the nitrogen content of the soil in which they are grown 54 the cultivation of soybeans in south america is a cause of deforestation 55 specifically in the amazon rainforest and a range of other large scale environmental harm 56 however the majority of soybean cultivation worldwide especially in south america where cattle farming is widespread is intended for livestock fodder rather than soy milk production 55 see also edit list of soy based foods milk substitute plant milk soy boy soy milk maker soy yogurt tofu soy milk curd tofu skin references edit 1 2 shurtleff aoyagi 2013 pp 5 23 4 1 2 shurtleff aoyagi 2014 pp 9 127 odo t 2003 encyclopedia of food sciences and nutrition second ed doi 10 1016 b0 12 227055 x 01114 7 1 2 3 4 5 top 4 trends impacting the global soy milk and cream market through 2020 technavio businesswire 7 november 2016 archived from the original on 29 november 2020 retrieved 9 january 2020 1 2 3 4 2019 state of the beverage industry dairy category benefits from flexible consumers new forms of alternative milks emerge beverage industry magazine 15 july 2019 retrieved 9 january 2020 1 2 3 4 5 6 bharti achla 25 august 2019 the growth of soy milk as a dairy alternative industry europe retrieved 9 january 2020 gao rebecca 9 january 2025 north american style soy milk pales in comparison to the original here s why chatelaine st joseph communications retrieved 27 october 2025 wei clarissa 15 february 2016 how america killed soy milk eater vox media retrieved 6 september 2022 regulation eu no 1308 2013 of the european parliament and of the council of 17 december 2013 establishing a common organisation of the markets in agricultural products and repealing council regulations eur lex european union 20 december 2013 2010 791 eu commission decision of 20 december 2010 listing the products referred to in the second subparagraph of point iii 1 of annex xii to council regulation ec no 1234 2007 recast notified under document c 2010 8434 eur lex european union 20 december 2010 dairy names for soya and tofu face new ban bbc 14 june 2017 retrieved 15 july 2019 shurtleff aoyagi 2013 pp 23 4 huang 2008 p 52 shurtleff aoyagi 2013 p 29 shurtleff aoyagi 2013 pp 5 33 1 2...