Because of our dual high-temperature sterilization method (instant 137 °C + secondary 123 °C), combined with fully sealed sterile packaging, we maintain internal sterility throughout the shelf life. This allows the product to remain stable at room temperature for up to 270 days—without any need for chemical preservatives.

Homemade soy milk is typically diluted, soaked briefly, and not sterilized—so it stays light in colour. Hei!Soy uses a whole-bean milling process + dual high-temp sterilization + higher concentration, which results in a richer, darker hue. That deeper colour is natural: a signal of full bean extraction, not added colouring.

Doujiang (豆浆): Traditional home style — beans soaked, milled, filtered, boiled. Clearer, lighter texture, with bean residue (okara) removed.

Standard Soy Milk (豆乳 or 豆乳饮品): Industrial version — finer processing, some filtering or stabilizers, moderate solids, smoother, but some nutrient loss. Sometimes made from soybean powder.

Whole Soy Milk (全豆厚豆乳): No filtering or discard of bean residue (okara). Each bean (hull removed) is processed intact. The result: high solids, full fibre, rich mouthfeel, and maximal nutrient retention.

Yes. Traditional soy products can reach purine levels up to 150 mg/100 ml. But Hei!Soy was lab-tested at only ~0.77 mg/100 mL — practically negligible. This ultra-low purine level comes from our proprietary semi-rotational high-temp dynamic sterilization + four-stage milling and homogenization process, making it gentler for gout-prone consumers.

Absolutely. We never add sugar or sweeteners. Our formulation is naturally low in fat and carbohydrates, consistent with a plant-based, low-glycaemic profile. In nutrition tests, our composition aligns well with recommended choices for blood sugar control, so it’s suitable for many in the “sugar-conscious” cohort.

Hei!Soy is remarkably versatile. Ideal for:

• Fitness/training: With high-quality plant protein, it helps with satiety and recovery.

• Busy professionals or students: One sachet is a quick, nutrient-dense breakfast or snack.

• Families (young & elderly): Gentle, nourishing, fibre-rich without being heavy.

• Sugar-conscious / weight-management groups: No added sugar, low-fat, filling — a good alternative to sugary drinks.

• You can also get creative—turn it into soy lattes, puddings, porridges, or blend it in smoothies! Use it in hotpots or 'steamboat' for extra creaminess!

Because they often use powder reconstitution (bean powder + water), diluted formulas, and various additives (flavouring, stabilizers, anti-foam agents). Their solid content is usually low. With Hei!Soy, we mill whole beans directly — without dilution, filtration, or additives — so what you taste is concentrated, authentic bean essence, not “bean-flavoured water.”

Hei!Soy is “high-concentration, high-nutrition, full-bean” — here are key traits:

• ~8 g protein per sachet

• Solid content ≥ 10% — not a watered-down beverage

• High in natural dietary fibre

• Low in fat, zero cholesterol

• Ultra-low purine

• 0 added sugar, no preservatives, no flavouring, no stabilizers

It’s designed for those who want substance, not fluff.

From Heilongjiang’s black soil region (Nen River area) in northeastern China — non-GMO, ecologically cultured. That region’s deep, fertile black soil is rare and carries distinct flavour nuances and purity. Because China is a net soybean importer and seldom exports raw beans, experiencing the taste of Heilongjiang beans in your glass is truly special.

• Storage: Once opened, refrigerate immediately and consume within 3–5 days.

• Heating: Warm it gently. Avoid boiling vigorously to preserve smooth texture and flavour.

• Usage ideas: Drink it straight, or dilute up to three times. Or use in puddings, soy lattes, cereal bowls, or desserts — the creamy base is extremely flexible, where some of our creative customers cook instant noodles and hotpots with it!