Trying to find the best soy milk for yourself? Comparing Two Types of Soy Milk: Protein-Based vs. Whole Soy Bean

Soy milk is a popular plant-based alternative to regular cow's milk. There are so many types on the supermarket shelves. The question of which soy milk is best for me is a common question for me from friends and family. This article will help you look at soy milk differently by really digging deep into the nutritional label.

There are mainly two main types of soy milk, one derived from soy protein (or soy protein isolate) and the other whole soybeans. You can find this information easily by reading the first few words on the ingredient list.

Let's explore the pros and cons of each.

Soy Protein-Based Soy Milk:

Pros:

1. Cheaper in price (usually): These are usually house brand soy milk and sometimes brand name use them too.

2. Smooth Texture: This type often has a smoother and creamier texture, making it a favorable choice for coffee, smoothies, and baking.

Cons:

1. Processing Impact: This type of milk use extracted soy protein from whole soy bean. Technically it is quite highly processed. Some consumers prefer a more 'natural' extraction method.

2. Less Fiber: Soy protein-based soy milk may contain less fiber compared to its whole bean counterpart.

3. Using soy protein isolate: This may not be the best choice for certain medical conditions.

   
   

Whole Soy Bean-Based Soy Milk:

Pros:

1. Nutrient-Rich: Whole soy bean-based soy milk retains more of the bean's natural nutrients, including fiber, vitamins, and minerals.

2. Minimal Processing: The production process is often less refined, preserving the inherent nutritional value of the soybeans.

Cons:

1. The drink may settle at the bottom of the container: You may need to give it a shake to redistribute the content.

2. Slightly Nutty or beany Flavor: Some people find that whole soy bean-based soy milk has a slightly earthier taste, which may be an acquired preference.

Apart from these, commercial soy milk may also contains other additives such as emulsifier, seed oils (such as sunflower oil), sugar and calcium. While calcium is a useful additive so to boost calcium content of soy milk to more a more comparable as cow's milk, ensure soy milk contains 120mg of calcium per 100 ml is a good start.

Other additives such as emulsifiers, seed oil and sugar helps improve the taste and mouth feel of the product. You may want to consider whether these additives are consistent with your health goals so to help decided which brand works out better.

How about if I make my own soy milk using a machine?

Making your own soy milk results a product that is quite delicious. As a young child, I remember my own mother used to make this regularly at home. All she did was blending some soaked soy beans and sieve using a cheese cloth, then bring the soy milk to a boil. Now this is probably soy milk is its most 'natural' rustic form. Bear in mind though this home made soy milk will contain very small amount of calcium, around 1/10th of the calcium content of fortified soy milk.

In conclusion, choosing between protein-based and whole soy bean-based soy milk depends on individual dietary preferences, nutritional goals and taste preferences. I have another blog post reviewing the Vitasoy Protein Plus soy milk. You can find it here.