Emulsifiers for the plant-based milk alternatives: a review

Area of Science:

• Food Science
• Dairy Alternatives
• Colloid Science

Background:

• Growing consumer interest in plant-based milk alternatives (PBMAs) driven by allergies, lactose intolerance, and environmental concerns.
• PBMAs exhibit poor emulsion stability due to inherent variations in plant sources and processing techniques.
• Existing research has explored various emulsifiers and treatments to address stability issues in PBMAs.

Purpose of the Study:

• To review and consolidate information on emulsifiers utilized in plant-based milk alternative research.
• To analyze the characteristics of different emulsifiers and their impact on PBMA stability.
• To provide insights for developing PBMAs with enhanced emulsion stability and extended shelf-life.

Main Methods:

• Comprehensive literature search for studies on emulsifiers in plant-based milk alternatives.
• Categorization and analysis of emulsifiers based on their chemical properties and functional performance.
• Review of different treatment methods employed in conjunction with emulsifiers.

Main Results:

• Identified a range of emulsifiers used in PBMAs, including hydrocolloids, proteins, and surfactants.
• Detailed the specific mechanisms by which different emulsifiers affect emulsion stability in various PBMAs.
• Highlighted the influence of processing parameters and raw material characteristics on emulsifier efficacy.

Conclusions:

• Emulsifier selection is critical for achieving optimal stability in plant-based milk alternatives.
• Understanding emulsifier characteristics and their interactions is key to formulating stable PBMAs.
• This review serves as a valuable resource for future research and development of high-stability PBMAs.