Characterization of Plant-Based Milk-Derived "Fujiharu Butter": Comparison With Butter and Butter-Like Substitutes

Area of Science:

• Food Science
• Materials Science

Background:

• Dairy consumption is limited for individuals with lactase nonpersistence or milk protein allergies.
• Plant-based butters from alternative milks are gaining attention as dairy substitutes.
• Fujiharu Butter is a novel plant-based butter alternative with purported similarities to animal-based butter.

Purpose of the Study:

• To quantitatively evaluate the sensory and structural characteristics of Fujiharu Butter.
• To compare Fujiharu Butter with animal-based butter and other butter substitutes.
• To elucidate the microstructure and thermal properties of Fujiharu Butter.

Main Methods:

• Confocal Raman microscopy was used to analyze the microstructure.
• Moisture content, crystal structure, and heat flow were quantitatively assessed.
• Comparisons were made against commercial animal-based butter, fat spreads, and soy milk-derived butter substitutes.

Main Results:

• Fujiharu Butter exhibited comparable moisture content, crystal structure, and heat flow to commercial animal-based butter.
• Significant differences were observed between Fujiharu Butter and fat spreads or soy milk-derived butter substitutes.
• The microstructure and thermal properties of Fujiharu Butter align closely with traditional butter.

Conclusions:

• Fujiharu Butter possesses structural and thermal properties similar to animal-based butter.
• It presents a viable alternative for individuals with dairy-related dietary restrictions.
• This plant-based butter holds promise as a novel food ingredient for allergen-free product development.