Soymilk drinks have been trending in recent years in Japan. Increasingly thought of as a healthier alternative to milk, soymilk is also a convenient substitute for those who are lactose intolerant. But have you heard of soymilk cream? Created by Osaka based Fuji Oil, this new ingredient was introduced with great fanfare onto the Japanese market in April this year and since then, products containing the ingredient have been appearing on the market.
Made with the USS (Ultra Soy Separation Technology) invented by Fuji Oil, soymilk cream is created using a centrifuge that separates a mixture of pounded soybeans and water out into soymilk cream and low fat soymilk; a process that closely resembles the way dairy cream is created. Just like regular cream, soymilk cream can be used to thicken and give a creamy taste to soups or sauces and can even be whipped. It can also be used to make mayonnaise (by adding salt and vinegar) or cakes, acting as a replacement for egg whites.
The catch is that, though it has been released for sale to food manufacturers and restaurants, it’s not yet available as a basic ingredient in stores. But the fact that both Nikkei Trendy and Tokyo Keizai picked up on the launch indicates that this latest novelty ingredient has the potential to have a big impact on Japan’s food industry. Nikkei Trendy reported that though the product officially went on sale in April, they’d already sold out due to pre-orders from food manufacturers.