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Technology for soymilk production developed in South Africa

12th May 2006

By: Helene Le Roux

  

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South African engineers have designed and built a soybean dehulling system for one of the largest producers of soy beverages in Germany.

The R2-million dehulling plant is currently on its way to Germany from the workshop of the fabrication contractor, Destek, which is based on the outskirts of Tshwane.

German soy-beverage manufacturer Natumi contracted local process design firm Peganon to design and supply the equipment for its soymilk production plant in Eitorf, Germany.

Peganon then developed the technology required, and worked with various associates to design and supply specialised subsystems.

Peganon process engineer Chrisjan Joubert says that Natumi views the technology as a breakthrough in the dehulling of soybeans, which is an important step in the production of high-quality soy beverages, and soymilk, in particular.

The plant dehulls soybeans at a continuous rate of up to 2 000 kg/h in such a manner that the cotyledons, germs and hulls are recovered as independent product streams.

“Cotyledons need to be handled in such a way that no off-flavours result in the soymilk end pro-duct, as most consumers expect the product not to have a beany taste.

“Hence, the plant carefully heats the soybeans prior to gently removing hulls and germs from their kernels.

“Heating the beans at an accurate temperature deactivates a specific enzyme and prevents a beany taste in the end product,” Joubert explains.

Joubert, who is a chemical engineer by profession, was awarded a bursary by the US Department of Agriculture and furthered his studies at the University of Illinois, in the US.

His particular field of interest is the processing of soybeans into high-quality food and bever- ages.

“We developed the technology in South Africa when – after extensive investigation of the existing systems that were available in Europe, the US and Brazil – we could not find a single system that met all Natumi’s requirements.

“The University of Illinois provided advice that was key to the design of the system,” Joubert says.

Joubert and other stakeholders in the local food and beverage industry believe that the system’s locally-developed processing technology can be used to the advantage of the South African and African food and beverage industry.

“Why drive on it while it is more profitable to drink it?” says chemist soybean specialist Louis Verhoef, referring to the proposed use of soybeans in the biofuels industry.

Verhoef explains that one hectare of land produces about four tons of soybeans, which can be sold for about R8 000.

However, if the soybeans are processed into soymilk, one hectare’s yield will produce between 24 t and 28 t of soymilk with protein content equivalent to dairy milk, which has bulk and retail values of R56 000 and R220 000 respectively .

On the other hand, one hectare of soybeans produces about a ton of diesel, which can be sold for less than R6 000. Hence, Verhoef says, in the soy industry, biofuels production may actually reduce the value of the unprocessed crop. Rising popularity Soy is a rich source of minerals, soluble fibre, isoflavones, protein phytates and phystosterols, all of which improve health.

In addition, it is low in polyunsaturated fatty acids and contains no cholesterol or lactose.

Growing awareness about the health and nutritional attributes of soy has bolstered its popularity worldwide.

A 2004 study by research group ACNielsen revealed that soymilk and soy drinking yogurt had the largest sales growth – 31% and 19% respectively – out of 89 food and beverage cate- gories that were studied in 59 countries.

And, in the US, chocolate soymilk sales are at record highs.

While soymilk is sold at a premium in South Africa compared to dairy alternatives – as is the case in Europe, the US and Canada – Verhoef says its production cost is lower.

“The producers’ price of dairy milk is around R2 per litre compared to less than 70c/l to produce and flavour soymilk”.

“However, while soymilk is one of the most economic products to convey the health and nutrition benefits of soy to the consumer, soybeans can be difficult to process into beverages and dishes (such as nondairy desserts) that meet modern palate requirements.

“It is for this reason that we are very excited about the plant designed and manufactured by Peganon and Destek,” Verhoef says.

Edited by Helene Le Roux

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