history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

production of yogurt from soymilk. II. Experimental and
parameter estimation results. J. of Food Processing and
Preservation 14(3):179-204. June. [10 ref]
• Summary: Storing typical yogurt bacteria (Lactobacillus
bulgaricus and Streptococcus thermophilus) in soymilk for
168 hours or longer resulted in hydrolysis of the stachyose
(a fl atulence-causing oligosaccharide) during fermentation.
These two bacteria were shown to consume as much as 27%
of the stachyose in soymilk after 7 hours of fermentation as a
mixed culture at 44ºC. These two bacteria grown as a mixed
culture inoculum in a 1:1 ratio reached a pH of 4.5 in half
the amount of time (3 hours) required for inocula prepared as
two pure cultures. Cow’s milk yogurt typically requires 3-4
hours to reach a pH of 4.5.
Note: Buono presently works for the Kellogg Co., Battle
Creek, Michigan. Address: Food Science Graduate Program,
Durland Hall, Kansas State Univ., Manhattan, KS 66506.
888. Product Name: Beano.
Manufacturer’s Name: Lactaid Inc.
Manufacturer’s Address: P.O. Box 111, Pleasantville, NJ
08232. Phone: 1-800-257-8650 or 609-645-5100.
Date of Introduction: 1990. June.
Ingredients: Alpha-galactosidase enzyme from Aspergillus
niger in a glycerol and water carrier. By May 1996 the
carrier was corn starch, sorbitol, mannitol, and hydrogenated
cottonseed oil.
Wt/Vol., Packaging, Price: 12 serving bottle (0.9 fl uid oz)
or 75 serving bottle (0.55 fl uid oz). They retail doe $1.95 and
$8.95 respectively.
How Stored: Shelf stable.
New Product–Documentation: Letter from Nancy Hamren
of Springfi eld Creamery in Oregon. 1990. Dec. 11. Lactaid
in Pleasantville, New Jersey, has recently launched Beano,
an enzyme product that eliminates gas from beans. Talk
with Luanne Hughes, nutritionist at Lactaid Inc. 1990.
Dec. 19. This is sold only as a consumer retail product that
was introduced in mid-June 1990 but was not available in
most supermarkets, health food stores, or drug stores until
October. To use, add 3-8 drops to the fi rst bite of your food
at the table. Then the enzyme, alpha-galactosidase works in
the stomach to break down the indigestible oligosaccharides
in beans that cause gas, into simpler sugars that the body can
digest. The product is brown, looks like soy sauce, and has a
slightly salty fl avor. To use it with soymilk, do not disperse
it a glass of the milk. Rather put the drops on a cracker and
eat that fi rst or put the drops into a spoon and consume
or directly on your tongue or dissolve them in several
tablespoons of soymilk and drink this before drinking the
rest. That way the enzymes will be in the stomach when the
rest of the milk arrives there. Do not cook with Beano; it is
not heat stable. Heat inactivates the enzymes.
Samples, leafl ets, news releases, and Labels sent by
Luanne Hughes. 1990. Dec. 19. Label. Bottle is shrink
HISTORY OF SOY YOGURT & CULTURED SOYMILK 333
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packed into white paperboard. 4.25 by 5.25 inches. Green,
black, and red on white. “Beano drops. Prevents the gas from
beans*... and cabbage, peas, broccoli, eggplant, soy, and
many others. A social and scientifi c breakthrough. Beano
drops. The gas preventer.” Other “gassy” foods include
caulifl ower and oats.
Ad in Vegetarian Times. 1991. Feb. Full-page, color.
“An important dietary announcement for all... Gassy foods
without the gas... Beano is sold at your pharmacy.”
Counter-ad (full page, color) by Quad Laboratories
(Wyckoff, New Jersey) in NFM’s New Product Review.
1996. Summer (May). Inside rear cover. “What’s the
difference? Why pay more?” Compares Quad’s product
named “Beans, Beans” with Beano tablets.
Call from Beano sales lady. 1996. Oct. 15. A published
1994 scientifi c study shows that Beano is effective. Alan
Kligerman invented Beano and the enzyme that hydrolyzes
lactose (milk sugar), used to make Lactaid. Shortly after it
was introduced, he renamed his company, Lactaid Inc. to
Akpharma Inc. because he was licensing the Lactaid brand
to Johnson & Johnson. He sold the brand to them in 1996.
Akpharma recently introduced a new product, Prelief, a
dietary supplement that neutralizes acidy/acidic foods, the
main ones being coffee, orange juice, and tomatoes. Prelief
contains calcium.
889. Rabheru, Neil. 1990. Brief history of Unisoy Milk
‘n’ By-Products Ltd. (Interview). SoyaScan Notes. July 2.
Conducted by William Shurtleff of Soyfoods Center.
• Summary: Neil, who founded this company, was born
in Tanzania. One of his parents was of Indian origin (born
in India). He arrived in the UK in 1972 and went to work
for a very large electronics company. By the mid-1980s
he had cornered himself into a very specialized fi eld
of environmental testing and performance of defence
equipment. The next step up in the organization was a
long way away, so having run out of excitement in life, he
began to look for more rewarding work. While doing a little
import/export work he met an Indian named Mr. John Patel
[pronounced puh-TEL] who suggested to him that they start
a company to make soymilk, soy ice cream, and burgers. Mr.
Patel did not have any money. The company was founded
in June 1985. Before anything else happened, Neil became
very concerned over irregularities in Mr. Patel’s fi nancial
activities, and decided to discontinue his involvement with
Mr. Patel. A few days later Mr. Patel died unexpectedly on
5 Nov. 1985. On Nov. 10-12 Neil selected the location for
his new plant, then he raised the necessary startup capital
from fi ve venture capitalists in high tax brackets, but he was
the company’s only executive. Neil was never in any way
involved with Michael Cole or with Soya Health Foods Ltd.
(which is still owned by Mr. Arora, a Sikh) despite what
others have said. Jan Freeman is presently involved with
Unisoy.