Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents

It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk to achieve the equivalent calcium level in cow’s milk (1.2 mg/g) causes instability in soymilk. In order to produce acceptable calcium-enriched soymilk with great stability, three different kinds of chelating agents were added, namely tripotassium citrate (TPC), trisodium citrate (TSC), and sodium hexametaphosphate (SHMP). In this study, the addition of ca-lactate was found to reduce the pH (6.62 to 5.37) and increase the particle diameter (268.66 to 1,222.81 nm) and sedimentation (0.19 to 8.75%) of soymilk. Meanwhile, the addition of TPC and TSC produced calcium-enriched soymilks with smaller particle diameter (295.21-452.22 nm and 297.61-461.80 nm) and lower sedimentation levels (0.25-1.55% and 0.26-1.58%). The pH of calcium-enriched soymilk was also increased when both chelating agents were added. The application of SHMP as a chelating agent was not as effective as TPC and TSC because the particle diameter (527.98-703.40 nm) and sedimentation level were still relatively higher (4.24-5.68%) than the unfortified soymilk. Even though both TPC and TSC showed no significant difference (P>0.05) in stability, the sensory evaluation showed different results. Soymilk with TSC added was saltier and sourer than samples with TPC added. The study recommends the use of TPC as the chelating agent in soymilk enriched with ca-lactate