Abstract
Based on the fact that soymilk is a colloidal dispersion system where lipid is distributed to the continuous phase which consists of protein, the process for manufacturing low-fat soymilk, separating fat centrifugally from soymilk in order to control fat concentration in the soymilk, was established. With the soymilk which was produced in this process, a fundamental technique to design physical properties of colloidal food by controlling its particle dispersion state was established, and it led to a novel technology to produce tofu and yuba.
