ABSTRACT
Soymilk is a colloidal dispersion system containing proteins, lipids, and polysaccharides, which exists as a natural emulsion. Usually, “man made” food emulsions are prepared by dispersing oil into water in the form of tiny droplets of diameters generally larger than 0.1 micrometre. In the case of soymilk, nature has developed native structures to disperse oil into water in the form of emulsified droplets that confer similar physical stability to that in “artificial” emulsions. It seems that plant seeds have been one step ahead in solving the problem of incompatibility between oil and water. Normally, non-dairy creamers are added to coffee, because milk fat would generally overpower the flavor and texture in coffee. For achieving the ideal mouthfeel, akin to that of coffee cream, non-dairy creamers often use vegetable-based fats to which low-molecular-weight emulsifiers, e.g., mono- and diglycerides, are added to ensure stability of the oil-in-water emulsion.
