An Irish mineral firm reported about the tests conducted to improve the sensory qualities of soymilk by the addition of the fortification ingredient, Aquamin. The purpose of this test as quoted by Marigot:
This is a significant finding for manufacturers looking to overcome the traditional problems of unappealing residue in mineral fortified drinks.
Facts provide that Aquamin not only improve the nutritional profile and taste of soymilk but also contributes to the texture of soymilk.
Concisely, the research points out that most of the calcium-fortified drinks leave a residue in the glass thereby offering an insignificant ingestion of calcium, but with Aquamin the fortification of calcium and minerals actually benefit the consumers because of its solubility. The scope of the product is not only restricted to soymilk but the unique quality of sea minerals can be experienced in a wide range of dietary supplements in future.
