PLANT BASED DAIRY ALTERNATIVES 2022
pH 7.5 (original) pH 6 pH 5 pH 4.5 pH 4 pH 3.5
Suspensions of 6% soy flour in water with 0.2% Sisterna SP70
January/February 2022 ¦ international-dairy.com · 25
Most plant material (e.g. nuts and seeds) that is
ground to make milk alternatives contain oil. In other
cases, oil is added (e.g. for rice and grain milk). Emulsification
is important in liquid products, because
there is no help from the texture to prevent oil droplets
from creaming and coalescing on the surface. In
liquid products, the use of a powerful oil-in-water
emulsifier like sucrose ester is crucial to ensure a stable
emulsion for the whole shelf life. This is particularly
so because most milk alternatives have a long
shelf life at ambient temperatures. The emulsifying
power of sucrose esters also works on fatty particles
like cocoa and nut-particles. They remain longer in
suspension with sucrose esters.
Although the protein level of milk alternatives is
generally low (0.2 – 1.0% (soy milk 3 – 4%)), flocculation
can deteriorate the appearance of the drink.
Sucrose esters are able to keep the proteins well in
solution.
Milk alternatives have a mild taste. Sisterna sucrose
esters are very neutral in taste and odour, and
therefor they are an excellent choice for almost all
food stuffs. Your plant based drink will keep its original
natural taste.
Vegan ice
Sucrose esters have multiple functionalities in vegan
ice (cream). Sucrose esters facilitate the emulsification
of the fat in the mix. It is possible to shorten the
ageing time, which makes the production more flexible.
Sucrose esters ensure quick and high overrun.
The vegan ice that is prepared with sucrose esters
has good firmness, is nicely scoopable and has clean
eating properties.
Cooking cream sauce
In cooking cream sauce it is possible to replace the
dairy components in the recipe with sucrose esters.
Sucrose esters are able to emulsify the fat, and keep
the sauce very stable and smooth. By using sucrose
esters as emulsifier, it is possible to remove most (or
all) proteins from the recipe. That means that the Maillard
reaction (browning) can be prevented from taking
place. With sucrose esters it is possible to create
a stable, smooth and white sauce, that can withstand
harsh treatments like sterilisation and oven heating.
Suspensions of 6% soy flour in water
The picture below shows the effect of sucrose esters SP70.
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