PLANT BASED DAIRY ALTERNATIVES
Plant-based dairy
alternative beverages
Overcoming stability challenges
If you’ve begun working with
plant-based protein, you know
it comes with challenges. Nuts,
grains and legumes have different
molecular structures, amino acid
profiles and isoelectric points than
their dairy protein counterparts. They
have varying amounts of fiber and
tend to denature, losing emulsifying
properties. Your formulation may become
gritty with signs of sedimentation,
often right after processing. Or,
you may notice creaming – another
sign of emulsion instability. Sensitive
to heat treatment, proteins incur
chemical changes that impact flavor,
color and nutritional value. All of this
can make effective stabilization of
your plant-based, dairy alternative
beverage difficult – and leave you
with an unsightly product.
Stabilizers and suspension
agents, also known as hydrocolloids,
can help conquer your dairy alternative
challenges. There are many
factors that go into deciding which
agent to use. Here are some points
for consideration:
• Total protein content
• Type of protein used (plant-based
or mixed with dairy)
• Are you adding calcium, inclusions,
vitamins or sweeteners?
• The pH level (neutral or acidified)
• What type of heat treatment is involved
– UHT, pasteurization, retort?
• Will your product have a short or
long shelf life?
Certain combinations of the above
can impact your decision too; e.g., a
product with low pH, heat treatment
and inclusions. Also consider your
desired texture at this stage of formulation.
Are you trying to duplicate
the creaminess of full-fat dairy? Do
you want a thin or thick mouthfeel?
Solving the most common
challenges
Suspension refers to how well insoluble
ingredients, including protein, re-
Protein aggregation and sedimentation challenges in 1% pea protein beverages at different pH (Figure: CP Kelco)
14 · September 2020 ¦ international-dairy.com
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