sojamelk

Sojamelk, also known as soy milk, is a plant-based beverage produced from soybeans and water. It is widely used as a dairy milk substitute and is naturally lactose-free, making it popular with vegans and people with dairy allergies. Many commercial varieties are fortified with nutrients such as calcium, vitamin D, vitamin B12, and riboflavin to approximate the nutritional profile of cow’s milk. Soy milk contains isoflavones, a class of phytoestrogens, whose health effects have been studied but remain a topic of ongoing research.

Production typically involves soaking soybeans, grinding with water, and separating the liquid from the solids. The liquid extract is then filtered, pasteurized, and, in many cases, homogenized. Some formulations include thickeners, emulsifiers, sweeteners, vanilla or chocolate flavors, and other additives. Fortified versions are common and may provide calcium and vitamins at levels similar to cow’s milk.

Varieties include plain, unsweetened, sweetened, vanilla, and chocolate, as well as fortified and low-fat or high-protein options. Unsweetened types usually contain little or no added sugar, while flavored varieties add sugar and flavorings.

Nutrition and usage vary by brand, but a typical cup (240 ml) of unsweetened soy milk provides roughly 6–10 grams of protein, around 80–100 calories, and small amounts of fat. Fortified versions may supply about 25–30% of daily calcium needs and amounts of vitamins D and B12. In cooking and baking, soy milk can be used as a direct substitute for dairy milk in most recipes and is also common in coffee drinks and as a base for creamy sauces.

Storage options include shelf-stable cartons and refrigerated formats; once opened, most soy milks should be consumed within about 7–10 days.