Soy milk biography of albertsons pharmacy

Page 1 Page 2 Page 3 Page 4. The Early Years Soymilk had been known in Europe for 30 years before it was first referred to the US in by H. Trimble in the American Journal of Pharmacology. This was also the first reference to soymilk in English.

9 g soy protein per serving.

Summarizing Inouye's description of tofu making, Trimble wrote, "The liquid filtrate is white and opaque, very closely resembling cow's milk, while the odor and taste remind one of fresh malt. In Blasedale mentioned a "milky-white liquid" when describing Prinsen-Geerligs discussion of tofu making. Between and Ruhrah developed a variety of suspended soymilks he referred to them as "gruels" which he used as the first soy-based infant formulas, and recommended for use when fresh and sanitary milk was not available or when an infant had vomiting or diarrhea.

His ingredients were whole full-fat soy flour, condensed milk, barley flour, and minerals.

9 g protein per serving.

In Sinclair fed a similar suspended and fortified soymilk to 74 infants who had diarrhea; 44 recovered well. These products became the forerunners of America's first commercial soymilk infant formulas and many of the earliest human studies on the nutritive value of soy protein were done on the growth-promoting qualities of such formulas see Chapter 6.

The first specific mention in the US soymilk patents were granted to Li Yu-ying , Goessel , , , and Monahan and Pope The latter patent, the first to be granted to US citizens, described the addition of malt extract, cacao, or chocolate to soymilk. In Melhuish was granted a US patent which was boiled under a vacuum to remove off flavors and treated with milk ripening bacteria.

Abbott Labs in Chicago was granted a patent the same year. By some 42 articles and patents had been published in the US and Europe; the figure reached 66 by , and by Smith and Beckel The early history of soymilk production in the US is very vague.