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[cosmeticqg]

Does anyone know the commercial acceptable parameters of trypsin inhibitor content or trypsin inhibitor activity for the manufacturing of soy milk or soy-based beverages intended for human consumption?

[PrplomSolved]

Does anyone know the commercial acceptable parameters of trypsin inhibitor content or trypsin inhibitor activity for the manufacturing of soy milk or soy-based beverages intended for human consumption?

 

The web suggests between 5 and 20% TIA 

 

"To retain nutritive value of protein, most commercial soybean products contain 5–20% of the trypsin inhibitor activity (TIA) of original soybeans" https://www.scienced...023643821015772

 

But I've also seen where it suggest 90% reduction of TIA's is `ideal`