# PRP-001 · High-protein soy milk

> **Placeholder data.** Some values in this record are illustrative and must not be used for nutrition labelling.

UniSoy fortified with soy protein isolate. Fully plant-based.

| Spec |  |
| --- | --- |
| Reference | `prep/soy-protein-milk` |
| Version | 0.1.0 |
| Derived from | original |
| Yield | 1060 g (measured) from 1065 g of inputs |
| Density | 1.04 g/ml |
| Storage | 4 °C, 48 h, Shake before use. Isolate may settle. |
| Allergens | soy |
| Plant-based | yes |
| Vegetarian | yes |

## Bill of materials

| # | Component | Quantity | Mass (g) | Temp (°C) | Note |
| --- | --- | --- | --- | --- | --- |
| 1 | ING-003 · UniSoy soy milk | 1000 ml | 1030 |  |  |
| 2 | ING-005 · Soy protein isolate | 35 g | 35 |  |  |

## Procedure

| Op | Action | Equipment | Time (s) | Temp (°C) |
| --- | --- | --- | --- | --- |
| 10 | Weigh the soy protein isolate into a jug. | scale |  |  |
| 20 | Add about 200 g of the soy milk and blend to a smooth slurry with no dry pockets. | immersion blender | 30 |  |
| 30 | Add the remaining soy milk and blend on low to combine without whipping in air. | immersion blender | 20 |  |
| 40 | Rest so the foam settles, then transfer to a labelled bottle and chill. |  | 600 | 4 |

## Nutrition

| Nutrient | Per batch (1060 g) | Per 100 g |
| --- | --- | --- |
| Energy (kcal) | 580 | 54.7 |
| Protein (g) | 66.8 | 6.3 |
| Total fat (g) | 21.1 | 2 |
| Saturated fat (g) | 3.2 | 0.3 |
| Total carbohydrate (g) | 28.4 | 2.7 |
| Total sugars (g) | 15 | 1.4 |
| Dietary fibre (g) | 6.2 | 0.58 |
| Sodium (mg) | 650 | 61.3 |
| Calcium (mg) | 313 | 29.5 |
| Iron (mg) | 10.9 | 1 |
| Magnesium (mg) | 264 | 24.9 |
| Potassium (mg) | 1228 | 116 |
| Zinc (mg) | ≥ 1.4 | ≥ 0.13 |
| Vitamin A, RAE (µg) | unknown | unknown |
| Vitamin C (mg) | unknown | unknown |
| Vitamin D (µg) | unknown | unknown |
| Vitamin K (µg) | unknown | unknown |
| Vitamin B12 (µg) | unknown | unknown |
| Folate, DFE (µg) | unknown | unknown |
| Caffeine (mg) | 0 | 0 |

## Used by

- BLD-001 · Tenon Matcha (`build/tenon-matcha`)

## Notes

Measured yield is slightly below the input mass because some slurry stays on the jug and blender.

Soy isolate gives a thinner body than whey at the same protein level, which affects microfoam. Texture notes to be added after bar testing.

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Source: `preps/soy-protein-milk.md` · Data licence: CC BY-SA 4.0