Soy Milk Manufacturer- Trypsin inhibitor activity?

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?

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`