Process for preparing soybean food products

Abstract From the Canadian patent

of Disclosure, In a process for preparing soybean food products vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose with, vegetable oil to which are added alginic acid derivative sugar ester, sodium polyphosphate, antioxidant and fruit wine, whereafter the mixture of the ingredients is stirred at low temperature to obtain a homogenous emulsion followed by aging at a low temperature. Other soybean food products such as frozen dessert, cooking sauce, vegetable beverage and vegetable dessert are obtained by a similar technique based on the same principle adopted for the production of vegetable whipping cream with slight modification of the …