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[Ysaac Akinin]

I would like to know if anyone has information about whitening color of soy milk. Moderate presence of beta-carotene or other pigments could influence the yellowish color of soy milk in its final commercial presentation and the possibility of having a whiter product could make this drink more attractive to those who use it as a dairy milk replacement for philosophical, medical or nutritional reasons. Has anyone had direct experience in this endeavor or knows about any publication reporting a proven viable technique to perform this?

[kyel]

I referred this question to an expert on the subject, Dr. Mian Riaz.  He responded with the following:

"To improve the color of soy milk,  titanium dioxide (E171) can be used. Quantity depends on the required color and finesse of titanium dioxide. It is preferred to use ultra fine in low dose.
 
The best way to improve the color is to control the processing conditions specially heating, which can effect the maillard reaction and results in color changes."