**5.2 Soymilk**

The popularity of soymilk has expanded from Asia to the U.S. and Europe since the 1980s. Traditionally, it is made from whole beans in the same way as the first few steps of tofu manufacture. This soy milk contains nutrients, saponins, isoflavones, and other soluble components of the soybean from which the soy milk is made. Some manufacturers add isoflavones back into the soy milk in order to make health claims about the product. Additionally, soymilks are also fortified with vitamins and minerals, such as β-carotene and calcium or docosahexaenoic acid (DHA), an omega-3 fatty acid [2]. However, beverage-quality soy milks available in the market are usually prepared from soy protein isolate, to which sugars, fats, and carbohydrates are added to improve flavor and generate a nutritional profile similar to that of cow's milk [2].
