PLANT BASED DAIRY ALTERNATIVES 2022
How to make plant-based,
dual-use barista ‘milks’
Palsgaard is continuing with its mission to develop
emulsifier and stabiliser blends that can improve
the quality of plant-based products. Here, Li Ying
Chua, Senior Application Technologist for Dairy & Ice
Cream with Palsgaard Asia Pacific, introduces the company's
most recent addition, Palsgaard® MilkFoam 204,
which helps manufacturers create not only the perfect
frothy dairy-free coffees but also delicious drinks from
a variety of plant sources.
Coffee's not just coffee anymore
The humble cup of coffee has now turned into an art
form, with baristas and consumers working hard to
create beverages which both taste and look amazing.
However, to date, latte art has been difficult to replicate
when using dairy alternatives because the stability of
the foam is inconsistent, and the quality often does not
match that of frothy dairy milks.
Li Ying explains: “We know that baristas in many countries
can produce very homogenous and creamy dairy
milk foams when they make lattes, and they can then
add their artistic creations on top. At Palsgaard, we
30 · September/October 2022 ¦ international-dairy.com
(photo: Palsgaard)
developed a new emulsifier-stabiliser blend, Palsgaard
MilkFoam 204, for creating frothy UHT, dairy and plantbased
'milks'. It is perfect for enabling baristas to create
latte art, which is popular with modern coffee drinkers.”
Getting the foam balance right
The production process for plant-based 'milks' can generate
excessive foam, and this can be a hindrance for
manufacturers, but it’s one of the ways Palsgaard Milk-
Foam 204 can be of use. Li Ying explains: “When we go
through the production with these plant-based 'milks'
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