How to make: Firstly leach soluble elements of defatted soybean, which contains high NSI (dissolved nitrogen index). The more water you use, the more soluble elements will be leached out. However, if you use too much water, concentrating will take a lot of time later and more cost comes. So water should be added properly, about ten times of defatted soybean. Conditions can be warm or high temperature, but generally operated after heating for a while. This way may make later dealing easier, and guarantee the stability of finished product.

After leach, clear insoluble substances with filter. Centrifugal machine is used commonly. Then decompress the filtered liquid and guarantee dry matter reach 15 percent. Heating after filtering can improve concentration degree, but that makes filtering harder.

Now the biggest usage of soya-bean milk powder is the production of ice cream, to replace skim milk powder. In ice cream ingredients, soya-bean milk powder may increase viscosity, which can make the bubble stable when freezing. In addition, it is helpful to shaping of ice cream.
Soya-bean milk powder can also replace flour used in baking. It is less absorbent than flour, so if too much is used, viscosity will be reduced.
Soya-bean milk powder can also be succedaneum of eggs and egg white.