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<p>High Pressure Homogenization (HPH) is an advanced non-thermal treatment which significantly enhances stability, texture, and nutritional quality of soymilk. The present study examined the impact of HPH at pressures ranging from 10,000 to 50,000 psi, revealing a substantial reduction in particle size, with the smallest size (0.106&#xa0;µm) observed at 50,000 psi with particular emphasis on the retention of water-soluble vitamins B<sub>1</sub>, B<sub>2</sub>, and B<sub>3</sub>. Higher pressures led to improved dispersion, reduced sedimentation, and a transition to Newtonian behavior, indicating enhanced homogeneity. HPH also influenced the chemical composition, with an increase in fat content, protein denaturation, and enhanced emulsification. Color changes were minimal, but a decrease in <i>L*</i> values suggested changes in light scattering properties. Nutrient retention was significantly (<i>p</i> ≤ 0.05) higher in HPH treated samples as compared to the thermally pasteurized samples, particularly for vitamin B<sub>1</sub> (36.36 %) and B<sub>3</sub> (91.66 %). Additionally, increased total suspended solids (TSS) and reduced pH indicated improved protein solubility and dispersion. Overall, HPH proved to be a superior alternative to thermal processing, allowing for better control over physico-chemical, rheological, and nutritional properties of soymilk. HPH processing emerged as an effective method for improving plant-based dairy alternatives, offering enhanced stability and nutrient preservation.</p>

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Use of high pressure homogenization for improving the rheological stability and nutritional retention of soymilk

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Aashika Ashok,
  • Sakshi Sharma,
  • Satyam Patel,
  • Om Prakash Chauhan,
  • R. Kumar

摘要

High Pressure Homogenization (HPH) is an advanced non-thermal treatment which significantly enhances stability, texture, and nutritional quality of soymilk. The present study examined the impact of HPH at pressures ranging from 10,000 to 50,000 psi, revealing a substantial reduction in particle size, with the smallest size (0.106 µm) observed at 50,000 psi with particular emphasis on the retention of water-soluble vitamins B1, B2, and B3. Higher pressures led to improved dispersion, reduced sedimentation, and a transition to Newtonian behavior, indicating enhanced homogeneity. HPH also influenced the chemical composition, with an increase in fat content, protein denaturation, and enhanced emulsification. Color changes were minimal, but a decrease in L* values suggested changes in light scattering properties. Nutrient retention was significantly (p ≤ 0.05) higher in HPH treated samples as compared to the thermally pasteurized samples, particularly for vitamin B1 (36.36 %) and B3 (91.66 %). Additionally, increased total suspended solids (TSS) and reduced pH indicated improved protein solubility and dispersion. Overall, HPH proved to be a superior alternative to thermal processing, allowing for better control over physico-chemical, rheological, and nutritional properties of soymilk. HPH processing emerged as an effective method for improving plant-based dairy alternatives, offering enhanced stability and nutrient preservation.