Food Business News - July 10, 2018 - 76
base formulation may impact flavor. Proteins, starches, emulsifiers, fats and other ingredients can alter flavor profiles.
"Sometimes the fix is as simple as
changing when or where in the process
flavor is added," Ms. Warren said.
If a vegan claim is the goal, depending on the finished product, it is often
helpful to combine plant-based proteins
from a range of sources, including pulses, grains and vegetables. Fibers and bulk
sweeteners also assist.
"Plant-based proteins such as soy
proteins, nut butters and edible bean
powders serve as the primary protein
source for many milk alternatives, frozen
novelties, yogurts and non-dairy cheeses," said Lisa Bradford, senior scientist at
ADM. "When removing milkfat, texture
loss occurs. In cheese applications, milkfat assists with meltdown. Texture and
meltdown can be improved with proper
fat and oil selection as well as the addition of emulsifiers and stabilizers."
In sweetened products - namely
flavored milk, ice cream and yogurt
alternatives - it's important to choose a
sweetener system that not only sweetens
but also provides solids. The off tastes associated with high-intensity sweeteners
many plant-based proteins," she said.
With yogurt-type products, formulators often encounter challenges with
the fermentation process. This is because
traditional yogurt fermentation involves
not only the added starter cultures but
those inherent to milk as well.
"A common issue is longer fermentation rates associated with plant-based
yogurts," Ms. Bradford said. "The typical
fermentation rate for a dairy-based
yogurt is four to six hours. Plant-based
yogurts are longer, often taking as
much as 10 hours. Ways to improve this
fermentation rate is formulating with
an effective plant-based starter culture,
proper selection of ingredients and
ratios to drive the fermentation rate, and
proper procedure for inoculating and
incubating the yogurt."
It is one thing to develop a stable
product. Another is to ensure it performs
as expected. This may change over shelf
"Vegan creamers are generally
not as stable to the heat and acidity of
coffee," Ms. Bradford said. "Creamers
formulated with soy proteins and nut
butters are more prone to feathering and
flocculation when added to coffee, but
Plant-based proteins serve as the primary
protein source for many milk alternatives, frozen novelties, yogurts and non-dairy cheeses.
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may get magnified when combined with
some plant proteins, which have their
own associated off tastes. Many sweetened dairy alternatives rely on pure cane
sugar for the best flavor profile.
If a vegan claim is not a priority,
then flavor and taste ingredients derived
from real milk, cream, cheese, butter
and more may assist with delivering the
characterizing dairy notes that vegetable
proteins lack, Ms. Bradford said.
"And masking technologies help
minimize any off-flavors associated with
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Food Business News
July 10, 2018