Defatted soy milk is a different separation problem from standard soy milk. Because the lipid phase has been largely removed, the slurry no longer carries the fat that normally helps small particles agglomerate and settle, and fine solids stay suspended far longer. A machine set up for whole soy milk tends to pass those fines straight into the overflow, where they later settle in the finished package as sediment and shorten shelf life. Clarification, not dewatering, becomes
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