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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.