Reading Manual for Soya Milk

Under PMFME Scheme

National Institute of Food Technology Entrepreneurship and Management

Ministry of Food Processing Industries
Plot No.97, Sector-56, HSIIDC, Industrial Estate, Kundli, Sonipat, Haryana-131028

Website: http://www.niftem.ac.in
Email: pmfmecell@niftem.ac.in
Call: 0130-2281089
 PM FME- Processing of Soya milk

Contents

No Chapter Section Page No

1 Introduction 5-6
1.1 Composition of Soya Milk 5

1.2 Health benefits of Soya Milk 6

Preparation of Soya
2 7-17
Milk
Different methods for preparation of
2.1 7
Soya Milk
2.2 Traditional methods 7-8

2.3 Modern Methods 8-15

2.4 Novel Approaches 15-16

2.5 Soya Milk Flavor 16-17

Packaging of Soya
3 18-24
Milk
3.1 Importance of Packing 18-19

3.2 Properties of Packaging material 20-22

Requirements of packaging material of

3.3 22-24
milk
Food Safety
4 Standard and Food 25
Safety
4.1 Contaminants, Toxins and Residues 25

4.2 Hygiene 25

4.3 Microbiological Specification 25

4.4 Method of sampling and Analysis 26

4.5 Common Ingredients used 26

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4.6 Food Additives 27-28

4.7 Regulations on packaging requirements 29-30

4.8 Labeling requirements 30-31

4.9 Declaration regarding Veg and Non- Veg 31-32

4.10 Declaration regarding adding additives 32

4.11 Declaration regarding net quantity 32

Opportunities for
5 Micro/Unorganized PM FME Scheme 33
Enterprises

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Abbreviations & Acronyms

Sr:No. Abbreviations Full Forms

&Acronyms
1. PM FME Prime Minister’s Formalisation of Micro Food
Processing Enterprises Scheme
2. PET Polyethylene terephthalate
3. CAP Controlled Atmospheric Packaging
4. MAP Modified Atmospheric Packaging
5. HACCP Hazard Analysis and Critical Control Point
6. WVTR Water Vapor Transmission Rate
7. VEG Vegetarian
8. FSSAI Food Safety and Standards Authority of India
9. FoSCos Food Safety Compliance System
10. FBO Food Business Operator
11. FLRS Food Licensing and Registration System
12. FSS Food Set and Sound Nutrition
13. PFA Prevention of Food Adulteration

14. GST Goods and Services Tax

15. MoFPI Ministry of Food Processing Industries

16. FPOs Farmer Producer Organizations
17. SHGs Self Help Groups

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CHAPTER -1

INTRODUCTION

Soya milk is considered to be most inexpensive source of high-quality nutritive protein. Soya
protein predominates the commercially available vegetables protein market in the world. Soy
milk is obtained by the extraction of ground soybeans and forms a colloidal solution like
mammal milk. It also resembles the dairy milk in appearance and composition with almost all the
similar components including protein, lipid and carbohydrates. Production of soya milk
originates from China during the second century B.C. It has gained immense popularity in Asian
countries with time. By the virtue of its health claims and nutrition, it has achieved significant
place in western markets and diets. The United States Food and Drug Administration (USFDA)
authorized the Soyaprotein health claim reporting that consumption of 25 g of soya protein per
day may reduce the cardiovascular disease risk. Soya milk was the second most important and
widely consumed plant-based beverage next to almond milk during 2019.

1.1 Composition of Soya milk

Soya milk contains 8-10 % total solids based on the ratio of water and beans used during
processing. Total solids contain around 3.5% protein, 2% fat, 3% carbohydrates and 0.5% ash.

Table 1: Composition of Soya milk

Components Content / 100 g

Calorie 44-46 kcal
Water 90-91
Protein 3-3.5
Ash 0.5
Carbohydrates 2.75-3.0
Fat 2-2.25
Minerals (mg)
Calcium 15-17
Phosphorous 46-49
Sodium 1.5-2.5

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Iron 1-2.5
Vitamins (mg)
Thiamine (B 1) 0.01-0.03
Riboflavin (B 2) 0.02-0.06
Niacin 0.4-0.7
Saturated fatty acids (%) 40-48
Unsaturated fatty acids (%) 52-60
Cholesterol (mg) 0

1.2 Health benefits

As compared to dairy milk and human milk, soya milk is considered to possess higheramount of
proteins, unsaturated fatty acids, iron and vitamin B1, while it contains lower fat, carbohydrates
and calcium content. Being lactose free, it is apt for the people and infants who are lactose
intolerant or have certain other conditions which render them to avoid the dairy milk and milk
products. Soya milk becomes an appropriate alternative to cow milk in the locations where the
milk is adequately available. Therefore, it acts as a refreshment beverage in addition to its highly
nutritive value. Being cholesterol free and rich source of phytochemicals, it is also considered as
healthy food. Soya milk is also used for the preparation of various other foods including tofu, the
most popular soya food.

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CHAPTER - 2

PREPARATION OF SOYA MILK

2.1 Different methods for preparation of Soya Milk

The preparation of soya milk has been tried since several decades. The basic steps and principle
of preparation of soya milk are very similar. Basic steps include selection of good quality raw
material, mixing of raw material with water, grinding of the mix followed by extraction of soya
milk. Heat treatment is essential to pasteurize or sterilize the product and lastly, formulation and
fortification of soya milk can be achieved incorporating various ingredients such as sugar,
flavour etc. Following are the methods used for the preparation of soya milk since ancient time
including certain modifications done to achieve deodorization and minimize the soya flavour in
the end product.

2.2 Traditional Methods

The traditional method for the preparation of soya milk has been devised by Chinese. Under this
method, soya beans are kept soaked in water for overnight followed by their washing and
grinding. Fresh water is added in the ratio of 8:1 to 10: 1 (water to soyabeans ratio) while
grinding, followed by filtration of slurry with muslin cloth. The residue obtained is known as
soya pulp or okara. The filtrate collected is kept for boiling for a few minutes before it can be
served. The appearance of filtrate is observed to be similar to any other dairy milk with the
substantial difference in taste.

In Japan, soya milk had been prepared with almost similar method with slight modifications.
Their method employs heating of the slurry before filtration. This method provides more yield of
soya milk as it enhances the milk extraction. Despite of these advantages, there are certain
disadvantages associated with the Japanese method including burning of slurry easily at the
bottom surface of utensil, utilization of machine pressing for extraction of hot slurry and it is not
energy efficient method.

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Advantages:

1. Simple and reproducible methods

2. These methods can be operated at house or small-scale level.
3. Doesn’t require any sophisticated or expensive equipment

Disadvantages:

1. Cannot be operated at large scale industries

2. Machine pressing is necessary in case of Japanese method.
3. Less energy efficient.

However, these methods are still being used in many parts of the Eastern world and with time,
certain modifications in methods have been done using modern scientific equipment, which
renders these methods to give low production yields.

2.3 Modern methods

Research on flavor chemistry of soya beans brought the technical breakthroughs and
revolutionized the traditional methods of soya milk preparation. Several modern methods/
technologies have been devised and developed and successfully adopted in past few decades.
These methods are mainly focused at improving soya milk flavor that can be appealing to

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consumers globally. Many of these methods are also adopted and commercialized by large scale
industries.

2.3.1 Cornell Method

This method was developed by scientists of Cornell university as suggested by its name. The
other name of this method is ‘hot-grind’ method. Under this method, grinding of soyabeans
(unsoaked and dehulled) is done using hot water. Slurry, thus obtained is kept at the temperature
between 80-100°C which inactivates the lipoxygenase enzyme completely. Further, the slurry is
kept for boiling in a steam jacketed vessel with constant stirring for about 10 minutes. This is
followed by the filtration of slurry using either a centrifuge or a filter press. The resultant
product, soya milk, is then formulated according to the preferences, and packaged in a suitable
material. Properly sealed packs of soya milk are subjected to sterilization temperature at 121°C
for 12 minutes. However, it was reported that off-flavors still developed after few days of storage
which might be because the temperature maintained was not sufficient enough to destroy the
lipoxygenase enzyme.Thus, the critical determinant of this method is the temperature of water at
the initial seconds of grinding. This method would be successful in case the temperature of water
in initial seconds of grinding is no less than 80°C because as soon as the enzyme is activated
within substrate, it becomes difficult to eliminate the beany flavor completely. Therefore, the
heating of soya beans using hot water or soaking the soya beans in hot water can be the alternate
for the elimination of beany flavor.

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2.3.2 Illinois method

Another modern method developed by scientist of Illinois University was focused on eliminating
the soya bean flavor completely in 1976. This method is also known as pre-blanch method.
Soyabeans are soaked in hot water for some time and then blanched in hot water for 10 min.
Alternatively, dry soya beans can be placed directly in hot water for 20 minutes. Both these
procedures will keep the soya beans hydrated and inactivate the enzymes. Beans are then drained
and grounded using cold water so that final concentration of 12% bean solids is achieved. Then,
soya milk so obtained is ready to serve or be packaged. In few cases, 0.2-0.5% of sodium
bicarbonate can be used during soaking and blanching of soya beans in place of water. However,
use of sodium carbonate will also demand the neutralization of soya milk with hydrochloric acid
during homogenization in order to achieve the pH of 6.8 – 7.2. However, in other cases (without
using sodium bicarbonate), the soya milk can be formulated according to own preferences,
pasteurized followed by homogenization and bottling. This method is considered as ‘greatest
milestone in soya milk research’.

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Advantages:

1. Production of soya milk with bland taste and flavor

2. 100% recovery of solids and protein

Disadvantages:

1. Chalkiness mouthfeel while consuming soya milk.

2.3.3 Rapid Hydration Hydrothermal Cooking

Under this method, soyabean are grounded to form flour which is then converted to slurry using
hot water. Direct steam is infused at 154°C for 30 seconds in the slurry so that lipoxygenase
enzyme is inactivated.Cooked slurry is made to cool and mixed with water so that final
concentration of10% total solids is achieved.

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Advantages of this method:

1. Bland flavorand aroma of soya milk

2. Higher recovery of proteins and solids

2.3.4 Utilization of defatted soya material

This method utilizes the defatted soya material as beany flavor arises due to action of
lipoxygenase on the fat component (lipid fraction) of soya beans. Thus, defatted soya flour, soya
protein concentrates and soya protein isolates can be used as suitable raw material for the
preparation of soya milk with minimized beany flavor. Defatted soya flavor contains protein in
the range of 50-55%, soya protein concentrates 70-75% and soya protein isolates 90-95%, on a
moisture free basis. It has been reported that soya milk prepared from soya protein isolate
contains bland taste and lower content of oligosaccharides with no beany flavor. For this, soya
protein isolate is mixed with accurate volume of water in order to achieve desired protein content
followed by the addition of an emulsifying agent and refined oil. The pH of the mixture is
adjusted to 7, while sugars and other flavoring agents are added before the homogenization step.
The soya milk is then filled in the bottles, sealed and sterilized followed by cooling prior to
storage.

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Advantages of using soya protein isolates as raw materials:

1. Lesser requirement of processing equipment

2. Lesser requirement of space
3. Shorter production time
4. Okara is not obtained, thus no disposal problem

Good quality soya milk can be prepared using defatted soya materials which had been subjected
to minimum intensity of heat during solvent extraction as it prevents protein denaturation. Such
one method had been devised by the researchers wherein, soya flour was subjected to 40 mesh
treatment and then further extracted with 95% ethanol followed by second extraction step using
equal volumes of 95% ethanol and hexane. The solution was made solvent free after each
extraction. Further, drying of defatted meal was done under vacuum at the temperature of 40°C
so that complete removal of solvent was achieved. This is followed by fine grinding of meal
before converting it into soya milk having pleasantly bland flavor and aroma.

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2.3.5 Deodorization Techniques

These techniques can be utilized to completely remove the off-flavor which had been developed
during production and processing. This can be achieved by eliminating the volatile metabolites
responsible for off-flavor and aroma. For this, cooked soya milk is passed through a vacuum pan
under high temperature because of which majority of the volatile metabolites are completely
removed including sulfhydryl compounds, short chain fatty acids and sterol compounds.

Advantages:

1. No beany flavors
2. No intensive heat treatment.

Disadvantages:

1. Complex method involving high expenditure and machinery.

2. Only followed by large scale industries

2.3.6 Commercial Methods

These commercial methods have been devised to enhance both quality and yield of soya milk.
These methods have been developed by large companies in Europe, Asia and United States and
is considered to be the modification of Illinois method. The disadvantage of chalkiness in Illinois
method is believed to be overcome by these commercial methods either by using decanter or
continuous filtration. Few other commercial firms have been adopted by Cornell method by
slight modification. Tetra Alwin® Soy process line is a commercially available system for soya
milk processing.

This method employs extraction of soya base from soyabeans on a continuous line system. Soya
beans are first cleaned and then fed from the feeder into the grinder funnel. Grinder funnel is the
inlet for hot water. This hot water inactivates lipoxygenase and helps in the blocking of air entry
in the slurry which helps in the effective inhibition of lipid oxidation. In some cases, sodium
bicarbonate can also be added at this step to improve the flavor of the end product. Residue
(okara) is either removed by a pump or mixed with water and again processed for extraction so
that efficiency is increased. The resultant soya extract is subjected to direct steam infusion by

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which the increased temperature deactivates trypsin inhibitors. The combination of time and
temperature solely depends on 85% deactivation of inhibitors. Volatile metabolites responsible
for off-flavors are also removed at this very step and cooled soya base can then be formulated
with other ingredients to form soya milk.

This image is adapted from a review article of Preece et al. (2017). (Preece, K. E., Hooshyar, N.,
&Zuidam, N. J. (2017). Whole soybean protein extraction processes: A review. Innovative Food
Science & Emerging Technologies, 43, 163-172)

Another commercial method adopted by Danish include cleaning and dehulling of soyabeans
before blanching so that the enzymes can be inactivated. These beans are then mixed with hot
water followed by grinding. Okara is separated by decanting and the resultant product, soya
milk, can be formulated with other ingredients followed by homogenization.

2.4 Novel Approaches

One of the novel methods for preparation of soya milk includes soaking the soya beans in hot
water at 70°C for 5 minutes before grinding. It is believed that using hot water before grinding
decreases the content of n-hexanal (major contributor to off- flavor component in soya milk) to
just 1% as compared to the untreated soya milk. However, in this method, hydroperoxide lyase is
inactivated instead of lipoxygenase. MicroSoy Flakes® is a commercially available soya milk
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flakes produced by MyCal Group, Niichi Corp., Jefferson Iowa, since 1991and can be utilized to
produce soya milk.

Advantages:

1. Reduced soaking time

2. Decreased production time
3. Energy efficient (less water and electricity is used).

Disadvantages:

1. No significant effect on beany flavor.

2.5 Soya Milk Flavor

Now, the people have accustomed to their flavor and taste while earlier, the only unappealing
part of these traditional methods lied with the production of soya bean flavor and aroma during
the preparation soya milk. The flavor of soya milk is described as "beany," "painty," "rancid," or
"bitter." Therefore, unless these flavors are completely eliminated from the soya milk, it becomes
very difficult to market soya milk and enhance the consumption and marketability. The unique
beany flavor of soya milk results from the presence of lipoxygenase which catalyzes the
oxidation of polyunsaturated fatty acids or esters. This leads to the generation of volatile
metabolites that can be detected and quantified using gas chromatography. These volatile
metabolites include ketones, aldehydes, and alcohols which impact undesirable flavors.

Conditions required for activation:

1. Interaction of released enzyme and substrate

2. Presence of water

It is believed that soaking of whole, clean and raw soya beans in water for 8-12 hours or till their
weight is doubled, no development of beany flavor takes place. But as soon as the cotyledons of
soya beans is damaged or broken, lipoxygenase (enzyme) and lipids (substrate) are released
which interacts in the presence of water (if the moisture is > 14%) and initiate the oxidation of
lipid instantaneously. If the higher content of water is present, the oxidation reaction will take
place at a rapid rate thus resulting in a highly pronounced and objectionable flavor.

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Along with ratio of water to beans, the temperature of the mixture of water and beans (slurry) is
also important as far as the generation of volatile metabolites is concerned. With increase in the
temperature of the slurry, there is significant increase in the number and quantity of volatiles.
However, subjecting the soya flour to water at 80°C for the formation of slurry, no volatile
metabolites and objectionable flavor is produced.

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CHAPTER - 3

PACKAGING OF SOYA MILK

Soya milk serves as an ideal medium for the growth of microorganisms. Shelf life of soya milk
mainly depends on following factors:

a) Raw materials used for soya milk preparation

b) Processing conditions
c) Type of packaging material used.
Packaging is termed as scientific process to contain the food products in an enclosure that
protects the food products against any damage being physical, chemical or microbiological. It
ensures that the product is displayed in most pleasing manner as per the preference and
convenience of consumers. It works as the coordinated system of the preparations of food
products for transportation, warehousing, sale and end use. Therefore, packaging provides the
containment, protection, preservation, transportation, information and selling of the products at
an ease. In most of the countries, this system is fully integrated with government regulations,
business enterprises, institutional activities and personal usage.
3.1 Importance of packaging:
a) Protection against physical damage–Packaging ensures the protection of the food product
against shock, stress, vibrations, heat, cold, humidity, compression etc.
b) Protection as a barrier: -Packaging of the food products provides the protection against
the infusion of oxygen, water and contaminants from the environment etc. The most
critical factor in designing the specific packaging material is permeation. Some of the
innovations in packaging material also provides the insertion of desiccants and oxygen
absorbers so that shelf life can be extended. In continuation to his, Modified Atmosphere
Packaging (MAP) and Controlled Atmosphere Packaging (CAP) is also in practice now a
days. Therefore, the primary function of such packaging technologies rests with the
intended extended shelf life of food products.
c) Packaging as a container for food products: Small sized food products/items can be kept
together as a group and transported easily which also enhances the efficiency of
packaging system.

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d) Packaging as a tool for transmission of information: Packaging and labelling system

helps in disseminating the information about the usage, recycling transportation and
disposing off the package or any food item. Such information is made mandatory by
government regulations at some time.
e) Packaging as a marketing tool: The packaging and labelling on the material entices the
potential buyers and consumers to purchase the food product. This also includes the
pleasing and attractive design of packaging material. Design has been evolved over a
period of time which may also provide the convenience to the consumers. Marketing
design and other graphics, information is usually put on the upper side of the packaging
material and sometimes, at the point-of-sale display.
f) Packaging material as a security tool: Security –Packaging material plays significant role
in providing the security to the food products sent in the shipment. They reduce the risk
of security when food products are transported at a longer distance. For this, packaging
material should be temper free and should have certain features which may indicate in
case the package is tempered. These should be engineered in such a manner that pilferage
losses are reduced to zero. They many include seals related to authentication of
packaging material so that it indicates that food products or items are not counterfeited.
These can also include certain features including anti-theft devices (dyes, radio frequency
infra-red tags, electronic tags) which are generally activated at certain exit points and
cannot be deactivated easily. These features would not only protect the food item abut
also the retailer who otherwise suffer loss due to adverse circumstances.
g) Packaging as a measure of convenience: Convenience during distribution, loading,
offloading, handling, piling up, stacking, display is very important as far as the packaging
personnel’s, potential buyers and consumers are concerned. It should be reusable or at
least recyclable.
h) Packaging as a portion control measure: It is easier to package the food product in a
single container, however bulk packaging containers need to be sub divided in the
different compartments so that suitable size can be provided to each food item.

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3.2 Properties of packaging material

3.2.1 Thickness of packaging material

Thickness of the packaging material is defined as the perpendicular distance between the
inner and outer surface of material. The unit for measuring the thickness of the given sample is
micron.

Calculations:

Conversions of units of thickness:

1 division of micrometer= 25 microns

= 0.001 inches
= 1 mil
=100 gauge
BIS recommendation for packaging of liquid milk:
0.5 liter of milk should be packaged in the material with thickness of 60 microns.
1 liter of milk should be packaged in the material with thickness of 75 microns.
Paper has the thickness of < 300microns and density of <224g/m2
Paperboard has the thickness of >300 microns and density of >224g/m2

3.2.2 Grammage of packaging material

It is also known as basis weight/substance/ Gram Square Meter (GSM).

3.2.3 Water absorptivity of packaging material

Water absorptivity is defined as the mass of water absorbed in a specified timeby

specified circular area (100 cm2) of packaging material under 1 cm head of water.

Principle:
It measures the amount of water absorbed by the paper or paper board when free water is
applied to its surface. Sample is exposed to known and measured head pressure of water. After
30 seconds, excess water is removed by roller drum. Exposure time for corrugated fiberboard is
1 minute.

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3.2.4 Tearing resistance:

This test indicates the strength of packaging materials. Tearing resistance is measured by
Elmendorf testing strength tester. It is the force required to propagate the paper tear where tear
has already occurred. Tearing resistance differs with the direction of paper manufacture i.e
transverse direction or Machine direction. Tear factor is used to compare two papers with regard
to their tearing strength.It is measured in millinewton (mN).

3.2.5 Grease resistance

Packaging materials used for full fat soya milk should have sufficient grease resistance in
order to avoid fat oxidation of the products. It is measured by exposing one side of the sample to
grease or oil containing red dye. Time elapse between dropping of dye and appearance of stain is
known as transudation time. It is usually measured in seconds and should be more than 1200
seconds for grease proof paper.

3.2.6 Water Vapor Transmission rate (WVTR)

The permeability of packaging materials to water vapor is an important property to
decide its suitability for food packaging. The ingress or egress of moisture, effects the shelf life
of dried products and fresh produce, directly affecting the consumer acceptability. For example,
if dried soya milk is packed in such packaging material which is having high WVTR, the
problem of dry particles of soya milk due to egress (or loss) of moisture is bound to arise. Thus,
in case of dried soya milk products, the packaging material having high WVTR may result in
many defects such as caking, oxidation, rancidity, discoloration etc. due to ingress(or uptake) of
moisture. WVTR is also commonly referred to as moisture vapor transmission rate (MVTR).
Principle
WVTR is defined as the mass of water vapor transmitted per unit time per unit area from
one side of the sheet to the other under specified conditions. The standard unit of WVTR is g/m 2
/day. The test is usually conducted at standard atmosphere conditions i.e. 38° C and 90% of
relative humidity. The water vapor permeability coefficient of the material determines how fast
or slow the water vapor can permeate through the film.

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Δ P g/m2/day

Where L is the thickness of the packaging material

Δ P related water vapor pressure difference
3.3 Requirements of Packaging material for milk
(a) Heat treated milk and milk products should be filled in bottles or performed mechanically
however, the sealing of these bottles or any other containers should be done on an automatic
basis.
(b) Re-suing or the packaging materials should be avoided for wrapping or packaging of milk
and milk products except where there is a provision of re-using the containers after proper
cleaning and disinfection.
(c) Sealing should be carried out at the location where the milk and milk products were heated in
the last batch using sealing machine. This will ensure the milk gets protection from any adverse
effects of environmental contaminants or other microbes. Sealing should be performed
immediately after filling the bottles. Design of the sealing devices should ensure the evidence of
opening the packaging material (if done) for easy checking of pilferage.
(d) After sealing, the milk and milk products shall be placed in a room which \has been provided
exclusively for storage.
Homemade soya milk prepared using traditional methods should be consumed daily, however
soya milk produced on commercial scale needs a suitable packaging material so that its shelf
life can be extended. Packaging should be either in bulk or individual containers for
commercial purposes. Thermal treatment in combination with the appropriate packaging
material significantly extends the shelf life of the soya milk which helps in wide distribution of
the product. Three basic heating methods are used for soya milk:
1. Pasteurization
2. Sterilization
3. Ultra-high temperature processing

All three methods utilize specific type of packaging material to avoid the physical, chemical and
microbial spoilages outlined below.

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Post treatment
Thermal
Temp. (°C) Time Packaging material Shelf life storage
treatment
conditions
Pasteurization 75 15 sec Plastic bag, Glass 1 week refrigeration
bottle temperature
Sterilization 121 20 Can, Glass bottle, 2 years Non-
minutes Retort Pouch refrigerated
conditions
Ultra-high 140 2 seconds Aseptic (cans, 6-8 refrigeration
temperature bottles, paper board months temperature
planks, paper board
roll stock)

Aseptic packaging for soya milk was first used in 1970s using tetrahedral package made up of
laminated paper roll stock. This milestone in the commercialization of soya milk was followed
by packaging in 200 mL block shaped containers. Aseptic packaging involves the sterilization of
soya milk and packaging material separately. Soya milk is subjected to a temperature range of
140-150°C for 2-8 seconds followed by spraying under vacuum for flash cooling to 60-75°C.
The product is finally poured in a sterilized packaging material under sterile environment.
Usually, super-heated steam or hydron peroxide us used for sterilization of containers.

Each of these methods has its own specific advantages and disadvantages:

Thermal treatment Advantages Disadvantages

Pasteurization  Inactivates vegetative bacteria  It does not kill spores in
 Packaging is easy soya milk
 Essential nutrients and flavor of  Shorter shelf life of soya
soya milk is preserved milk
Sterilization  All vegetative cells and spores  Destruction of vitamins
are destroyed in soya milk and other heat sensitive
 Shelf-stable soya milk is nutrients
obtained.  Browning may take place
in soya milk leading to
off-color
 Undesirable flavor
development may take
place
Ultra-high temperature  Retention of original flavor and

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nutritive value to the maximum

extent.
 Inactivation of both vegetative
cells and microbial spores
 Least browning reactions
 Lower cost
 Lighter weight
 Convenient handling and
stocking
 Wide consumer acceptance

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CHAPTER - 4

FOOD SAFETY STANDARDS AND FOOD SAFETY

Currently, there are no specific regulations provided by FSSAI, 2019 for soya milk in particular.
However, regulations and certain hygiene requirements for manufacturing and processing of
dairy milk is given hereunder:

4.1 Contaminants, Toxins and Residues. -

(a) The products shall comply with the Food Safety and Standards (Contaminants, toxins and
Residues) Regulations, 2011.

(b) The total urea content in milk shall not be more than 700 ppm.

4.2 Hygiene. -

(a) The products shall be prepared and handled in accordance with the requirements specified in
Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011
and such other guidelines as specified from time to time under the provisions of the Food Safety
and Standard Act, 2006;

(b) The products shall conform to the microbiological requirements (given in table below) of
these regulations.

4.3 Microbiological specifications:

Aerobic plate count Coliform count

Description of
Sampling plan Limit (cfu) Sampling plan Limit (cfu)
the Product
n c m M n c m M
Pasteurized/ 5 3 3× 5 × 104 / 5 0 <10/mL NA
Flavored milk 104/mL mL
NA for sterilized milk
Where, n = Number of units comprising a sample.
c = Maximum allowable number of units having microbiological counts above m for 2- class
sampling plan and between m and M for 3- class sampling plan.
m = Microbiological limit that separates unsatisfactory from satisfactory in a 2- class sampling
plan or acceptable from satisfactoryin a 3-class sampling plan.

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M = Microbiological limit that separates unsatisfactory from satisfactory in a 3-class sampling

plan.
4.4 Method of Sampling and Analysis
The methods of sampling and analysis mentioned in the manuals as specified by the Food Safety
and Standards Authority of India from time to time shall be applicable.

4.5 Common ingredients used:

Raw Material: Soya bean

Soybean shall be obtained from the plants of Glycine max (L.) Merr, which shall be mature,
clean and dried seeds free from molds and musty odor and shall also be free from non-edible and
toxic seeds.

Parameters Limit
Moisture (%), Maximum 12
Extraneous matter < 1 % by weight of which not more than
0.25 % by weight shall be mineral matter
Organic (%), Maximum
and < 0.1 % by weight shall be impurities
Inorganic (%), Maximum
of animal origin
Immature, Shriveled and green seeds (per 6
cent. by mass), Maximum
Weevilled Seeds by count (no. of 2
grains/100g) (%), Maximum
Damaged or split or cracked seed (% by 4
mass), Maximum
Oil content (% on dry basis), 13
(%),Minimum
Acid Value of extracted oil (Maximum) 2.5
Uric acid (mg per kg), Maximum 100

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4.6 Food additives: Certain food additives are permitted enlisted below

Food Recommended
Food
Category Food Additive INS No. maximum Note
Category
system level
1.1.1.1 Milk Phosphates 1500 mg/kg 33,227
(Plain)
1.1.2 Flavored Acesulfame potassium 950 350 mg/kg 188
milk Alitame 956 100 mg/kg
Allura red AC 129 100 mg/kg 52
Aspartame 951 600 mg/kg 191
Asprtame-Acesulfmate 962 350 mg/kg 113
salt
Brilliant Blue FCF 133 100 mg/kg 52
Carotenoids 150 mg/kg 52
Curcumin 100 100 mg/kg
Canthaxanthin 161g 15 mg/kg 52, 170
Caramel Color 150a GMP
Caramel III - ammonia 150c 2000 mg/kg 52
caramel
Caramel IV - sulfite 150d 2000 mg/kg 52
ammonia caramel
Annatto 160b (i), 100 mg/kg
(ii)
beta-Carotenes, vegetable 160a(ii) 1000 mg/kg 52
Chlorophylls and 50 mg/kg 190,52
Chlorophyllins, Copper
complexes
Diacetyltartaric and fatty 472e 5000 mg/kg
acid esters of glycerol
Fast green FCF 143 100 mg/kg 52
Grape skin extract 163(ii) 150 mg/kg 181, 52

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Iron Oxides 20 mg/kg 52

Indigotine (Indigo 132 100 mg/kg 52
carmine)
Neotame 961 20 mg/kg
Phosphates 1320 mg/kg 33
Polysorbates 3000 mg/kg
Ponceau 4R 124 100 mg/kg 52
Carmoisine 122 100 mg/kg
Erythrosine 127 50 mg/kg
Tartrazine 102 100 mg/kg
Propylene glycol esters of 477 5000 mg/kg
fatty acids
Riboflavins 300 mg/kg 52
Saccharins 80mg/kg
Sorbates 1000 mg/kg 220, 42
Steviol glycosides 960 200 mg/kg 26, 201
Sucralose 955 300 mg/kg
(Trichlorogalactosucrose)
Sucroglycerides 474 5000 mg/kg
Sunset yellow FCF 110 100 mg/kg 52
Sodium aluminosilicate 554 60 mg/kg 6, 253
Hydroxy propyl methyl 464 7.5 g/kg For
cellulose flavored
6.8.1 Soybean Caramel III - ammonia 150 c 1500 mg/ kg
based caramel
beverages Phospahates 1300 mg/ kg 33
Riboflavins 50 mg/kg
Steviol glycosides 960 200 mg/kg 26
Sucralose 955 400 mg/kg
(Trichlorogalactosucrose

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4.7 Regulations on Packaging requirements

1. “Best before” means the date which signifies the end of the period under any stated storage
conditionsduring which the food shall remain fully marketable and shall retain any specific
qualities for which tacit or expressclaims have been made and beyond that date, the food may still
be perfectly safe to consume, though its quality mayhave diminished. However, the food shall not
be sold if at any stage the product becomes unsafe.
2. “Date of manufacture” means the date on which the food becomes the product as described;
3. “Date of packaging” means the date on which the food is placed in the immediate container in
which it willbe ultimately sold;
“Lot number”/“code number”/ “batch number” means the number either in numerical or alphabets
orin combination thereof, representing the lot number or code number or batch number, being
preceded by the words

“Lot No” / “Lot” / “code number”/ “Code”/“Batch No”/ “Batch” or any distinguishing prefix by
which thefood can be traced in manufacture and identified in distribution.

“Prepackaged”/“Pre-packed food”, means food, which is placed in a package of any nature, in

such amanner that the contents cannot be changed without tampering it and which is ready for
sale to the consumer.

“Use – by date”/“Recommended last consumption date”/“Expiry date” means the date which
signifiesthe end of the estimated period under any stated storage conditions, after which the food
probably will not have thequality and safety attributes normally expected by the consumers and
the food shall not be sold;

4.8 Labelling Requirements

1.Every prepackaged food shall carry a label containing information as required here under unless
otherwise provided, namely,

2. The particulars of declaration required under these Regulations to be specified on the label shall
be in English or Hindi in Devanagari script

3.Provided that nothing herein contained shall prevent the use of any other language in addition to
the language required under this regulation.

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4.Pre-packaged food shall not be described or presented on any label or in any labelling manner
that is false, misleading or deceptive or is likely to create an erroneous impression regarding its
character in any respect;

5.Label in pre-packaged foods shall be applied in such a manner that they will not become
separated from the container;

6.Contents on the label shall be clear, prominent, indelible and readily legible by the consumer
under normal conditions of purchase and use;

7.Where the container is covered by a wrapper, the wrapper shall carry the necessary information
or the label on the container shall be readily legible through the outer wrapper and not obscured
by it;

4.8.1Labelling of Pre-packaged Food

In addition to the General Labelling requirements specified in 2.2.1 above every package of food
shall carry the following information on the label, namely,

a. The Name of Food: The name of the food shall include trade name or description of food
contained in the package.
b. List of Ingredients: Except for single ingredient foods, a list of ingredients shall be declared
on the label in the following manner:

(a) The list of ingredients shall contain an appropriate title, such as the term “Ingredients”;

(b) The name of Ingredients used in the product shall be listed in descending order of their
compositionby weight or volume, as the case may be, at the time of its manufacture;

(c) A specific name shall be used for ingredients in the list of Ingredients;

c. Nutritional information – Nutritional Information or nutritional facts per 100 gm or 100ml or

per serving ofthe product shall be given on the label containing the following:

(i) energy value in kcal;

(ii) the amounts of protein, carbohydrate (specify quantity of sugar) and fat in gram (g) or
ml;

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(iii) the amount of any other nutrient for which a nutrition or health claim is made:

(iv) Wherever, numerical information on vitamins and minerals is declared, it shall be

expressed in metricunits;

(v) Where the nutrition declaration is made per serving, the amount in gram (g) or milliliter
(ml) shall beincluded for reference beside the serving measure

4.9 Declaration regarding Veg or Non veg

a. Every package of “Non-Vegetarian” food shall bear a declaration to this effect made by a
symbol and color code as stipulated below to indicate that the product is Non-Vegetarian
Food.

b. Every package of “Vegetarian’ Food shall bear a declaration to this effect by a symbol and
colorcode as stipulated below for this purpose to indicate that the product is Vegetarian Food.

c. Size of logo

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Area of display Diameter (minimum in mm)

< 100 sq. cm 3
100 – 500 sq cm 4
500 – 2500 sq cm 5
> 2500 sq cm 6

4.10 Declaration regarding addition of natural additives: The package of the product must
declare any natural additive added in the product.

4.11 Declaration regarding Net quantity: Net quantity of the product should be mentioned on
the package clearly.

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CHAPTER - 5
OPPORTUNITIES FOR MICRO/UNORGANIZED ENTERPRISES

5.1. PM-FME Scheme:

Ministry of Food Processing Industries (MoFPI), in partnership with the States, has launched an
all India centrally sponsored "PM Formalisation of Micro Food Processing Enterprises Scheme
(PM FME Scheme)" for providing financial, technical and business support for up-gradation of
existing micro food processing enterprises. The objectives of the scheme are :
I. Support for capital investment for up-gradation and formalization with registration for
GST, FSSAI hygiene standards and UdyogAadhar;
II. Capacity building through skill training, imparting technical knowledge on food safety,
standards & hygiene and quality improvement;
III. Hand holding support for preparation of DPR, availing bank loan and up-gradation;
IV. Support to Farmer Producer Organizations (FPOs), Self Help Groups (SHGs), producers
cooperatives for capital investment, common infrastructure and support branding and
marketing.i

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