A plant-based milk powder that functions as a substitution for regular milk powder
(2023) KLTM01 20231Food Technology and Nutrition (M.Sc.)
- Abstract
- This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. The different ratios were 100% sucrose; 100% maltodextrin; 50% maltodextrin and 50% sucrose; 65% maltodextrin and 35% sucrose; 75% maltodextrin and 25% sucrose. The formulation with 100% maltodextrin was repeated with a double amount of protein. The similarities and differences between the samples, as well as compared to conventional milk powders are analyzed and reported with a focus on their abilities in... (More)
- This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. The different ratios were 100% sucrose; 100% maltodextrin; 50% maltodextrin and 50% sucrose; 65% maltodextrin and 35% sucrose; 75% maltodextrin and 25% sucrose. The formulation with 100% maltodextrin was repeated with a double amount of protein. The similarities and differences between the samples, as well as compared to conventional milk powders are analyzed and reported with a focus on their abilities in reconstitution and food application. Analyses included the powders moisture content, water activity, wettability, sinkability, dispersibility, foamability, foam stability, fat encapsulation, and their performance in two food applications namely coffee and chocolate.
Changes in the different maltodextrin:sucrose ratios did not show a significant difference in performance of the powders in moisture content and water activity. For the samples with protein A there was not significant difference in fat extraction, and for protein B in foaming and wetting properties. Indicating that the type and amount of protein is more relevant for these properties. The powders made with protein A performed better overall in wetting time, dispersibility and fat encapsulation. For foaming capacity, the powder containing 50m/50s-A showed the best performance, but the other samples with protein A performed worse than the ones containing protein B. The foam stability was better in the samples with protein B. Overall, since the desired amount and stability of foam differs per application, this will dictate the following research. However, in the food applications it seems like the powders made with protein B performed better overall. They showed a lower amount of floaters and sediment in the coffee test, and a better visual representation when mixed in the chocolate bar. The taste panel also showed a high likability in flavor for the chocolate bar made with protein B. When comparing to full fat milk powder, the results are quite different, without one of the powders showing an overall better performance in everything and some powders score great on certain fields, and perform worse on others. It is therefore of importance to keep in mind the application in which the powder will be performing. (Less) - Popular Abstract
- In the last couple of years, the offer of plant-based milk alternatives has increased tremendously. Milk alternatives made with oats, soy, or almond are showing up everywhere in the supermarkets or restaurants, and the question ‘do you want cow milk or something else?’ has become completely normal when ordering a coffee. Sproud is one of the companies that has made it their mission to sustainably create dairy alternatives, by using yellow split peas.
Milk can also be spray dried into a powder, and usually incorporated in products that you use on a day to day bases. Spray drying is a process that is used all over the world to make powders for example for medicine but also for food. A solution containing the ingredients is sprayed in a... (More) - In the last couple of years, the offer of plant-based milk alternatives has increased tremendously. Milk alternatives made with oats, soy, or almond are showing up everywhere in the supermarkets or restaurants, and the question ‘do you want cow milk or something else?’ has become completely normal when ordering a coffee. Sproud is one of the companies that has made it their mission to sustainably create dairy alternatives, by using yellow split peas.
Milk can also be spray dried into a powder, and usually incorporated in products that you use on a day to day bases. Spray drying is a process that is used all over the world to make powders for example for medicine but also for food. A solution containing the ingredients is sprayed in a chamber filled with hot air. The water in the solution evaporates by this hot air, and a powder is formed that can be collected and packaged. In Sweden, the average person consumes about 2kg of milk powder each year. The soup you heated up for lunch, ice cream you bought on a warm summer day, or the cookies you took at work with a cappuccino from the coffee machine, probably all contain milk powder. Right now, all this milk powder used in so many different products comes from cows. To produce milk, these cows need a lot of resources to grow and live, while during their life also emit large amounts of greenhouse gasses. On top of that, more and more people have to or choose to eat more or only plant-based foods for instance because of a food allergy, or wanting to be more cautious of the environment and animal welfare.
If there is a way to take these animal-based milk powders that are currently used in food products, and replace them with a plant-based alternative, without changing the flavour of the food, it would not only decrease the amount of greenhouse gasses emitted but also make these foods available for almost everyone. In this research, an attempt was made to create a powder similar to milk powder, but then made from only plant-based ingredients. The good news is that it was actually possible to make, but to make this powder function exactly the same as regular milk powder, will take some more time. This is why it is very important to keep performing research on trying to create powders like these, without the use of animals and the negative aspects this brings to our society and environment. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9140277
- author
- Scheffers, Manon LU
- supervisor
- organization
- course
- KLTM01 20231
- year
- 2023
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- spray drying, pant- based milk powder alternative, pea protein, food application, food engineering
- language
- English
- id
- 9140277
- date added to LUP
- 2023-11-24 13:59:55
- date last changed
- 2023-11-24 13:59:55
@misc{9140277,
abstract = {{This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. The different ratios were 100% sucrose; 100% maltodextrin; 50% maltodextrin and 50% sucrose; 65% maltodextrin and 35% sucrose; 75% maltodextrin and 25% sucrose. The formulation with 100% maltodextrin was repeated with a double amount of protein. The similarities and differences between the samples, as well as compared to conventional milk powders are analyzed and reported with a focus on their abilities in reconstitution and food application. Analyses included the powders moisture content, water activity, wettability, sinkability, dispersibility, foamability, foam stability, fat encapsulation, and their performance in two food applications namely coffee and chocolate.
Changes in the different maltodextrin:sucrose ratios did not show a significant difference in performance of the powders in moisture content and water activity. For the samples with protein A there was not significant difference in fat extraction, and for protein B in foaming and wetting properties. Indicating that the type and amount of protein is more relevant for these properties. The powders made with protein A performed better overall in wetting time, dispersibility and fat encapsulation. For foaming capacity, the powder containing 50m/50s-A showed the best performance, but the other samples with protein A performed worse than the ones containing protein B. The foam stability was better in the samples with protein B. Overall, since the desired amount and stability of foam differs per application, this will dictate the following research. However, in the food applications it seems like the powders made with protein B performed better overall. They showed a lower amount of floaters and sediment in the coffee test, and a better visual representation when mixed in the chocolate bar. The taste panel also showed a high likability in flavor for the chocolate bar made with protein B. When comparing to full fat milk powder, the results are quite different, without one of the powders showing an overall better performance in everything and some powders score great on certain fields, and perform worse on others. It is therefore of importance to keep in mind the application in which the powder will be performing.}},
author = {{Scheffers, Manon}},
language = {{eng}},
note = {{Student Paper}},
title = {{A plant-based milk powder that functions as a substitution for regular milk powder}},
year = {{2023}},
}