To enhance utilization of soy milk by improving flavor, I am planning to use edible essential oils (aromatic plants). So I should also study the shelf life of the product?
This only 36-72 hrs in cold storage, after which it start precipitating due to presence of microbial infection and precipitation of lactose/sugar related proteins. Yes, if a minor quantity of essential oil is added to it, it can act as preservative and increase the shelf life up to one month in 4 C temperature.
Generally, essential oils act as antimicrobial agents, however be aware that too much essential oil could be inappropriate regarding sensorial effect on consumers.
Thank you all for your answer! Is there any suggestion about the quantity of oil to be added? Is 5% appropriate?
Spice oleoresins and essential oils are extensively used in the food flavoring industry. Consumers prefer spice flavors. You can try some of them for shelf-life improvement and consumer acceptance. Five percent is too high, start with much lower doses say 0.5%.
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