Characteristics of new soy milk ingredients

Low-fat soy milk and soy milk cream are from soybeans and
are lower in calories than their animal counterparts.
A major characteristic is that they go well with
fruits and vegetables, even with Japanese soup stock.

Soy milk cream (low-fat soy milk)/Vegetables/Brings out the flavor of vegetables/Soy milk cream/Fruit/Brings out the flavor of fruits

Soy milk cream (low-fat soy milk)/Japanese soup stock (bonito, kelp, etc.)/Richness/Pleasant aftertaste/Soy milk cream/Spices (such as fermented seasonings)/Spicy/Flavor impact

Summary of Characteristics

Soy milk cream

  • New Japanese cream ingredient
  • Gives fullness of flavor to foods
  • Provides the richness of soybeans
  • Superior emulsifying capacity


  • Emulsifiability, coagulability, glazing, etc.
  • Addition/improvement of egg yolk functions
  • Flavor masking, increased richness, etc.
  • Various improvement effects from soy protein
Solid content 18% or higher
Calories 145kcal
Protein 5.5g
Fat 13.3g
Carbohydrates 0.9g

(Example analysis: Per 100g)

Low-fat soy milk

  • 30% fewer calories than regular soy milk (in-house comparison)
  • Unaffected by oxidizing flavor from soy fat
  • Oil composition possible
  • Use as soy protein ingredient


  • Foamability, coagulability, coating properties, etc.
  • Addition/improvement of egg white functions
  • Substitute for skim milk
Solid content 9% or higher
Calories 39kcal
Protein 5.3g
Fat 0.5g
Carbohydrates 3.3g

(Example analysis: Per 100g)