ABSTRACT
In contrast, modern soymilk, sometimes referred to as soy beverage or soy drink, is produced by the use of modem technology and equipment. Known as d o u ru or d o u n a i in Chinese, the product has a relatively bland taste with its own commercial identity and standards. In most cases it is flavored, sweet ened, and/or fortified for better taste and better nutrition and packed for longer shelf life, as compared with traditional soymilk. It may also be in a powdered or condensed form. Sold as a milk substitute, a healthful soft drink, or an infant formula (with fortification), soymilk is particularly important to those infants who suffer from malnutrition caused by lack of a dairy milk supply in certain regions of the world and to individuals with allergies and diseases associated with dairy milk consumption. Thus, for the past several decades, soymilk has been produced on a large commercial scale, not only in the Orient, but also in Europe, North America, and Latin America.
