Extraction soya and tea

In the extraction process for soya the soya concentrate is extracted from the soya beans. The extraction unit performs grinding, fibre separation, deodorisation and enzyme deactivation.

In the extraction process for tea good quality RTD tea is extracted from tea leaves.

A traditional food in Asia, soy products are rapidly growing in popularity for their nutritional qualities in Europe as well as North and South America.

The soya concentrate is extracted from soya beans, a process that involves grinding, fibre separation, deodorisation and enzyme deactivation. Then, formulation and aseptic treatment follow before packaging the final soy product.

Type of beans, extraction methods and product formulation are some of the factors that determine quality of the soy product. The Tetra Pak Soya & Tea Centre in Singapore, recognised world-wide for its competence in soy processing and soy products, helps Tetra Pak’s customers to select the right process and optimum formulation. Evaluations are made in the product development centre, PDC, featuring a complete soy production line.

Main categories of soy food products are:

• Low beany soya milk, flavoured or unflavoured
• Oriental style soya milk
• Soya juice
• Soya drinking yoghurt

Read about soya drinks in Food categories

The tea extraction system is a semi-continuous tea extraction system. The tea extract is cooled, clarified (where required) and blended, heat treated and packaged in subsequent downstream processing equipment.