PLANT BASED DAIRY ALTERNATIVES 2022
starting point for manufacturers looking to create a
latte-friendly dairy alternative product for their portfolios.
September/October 2022 ¦ international-dairy.com · 31
It has good frothing properties, and the team was able
to create a stable, dense, and consistent foam, perfect
for adding to coffee.
Li Ying says: “We found that soy milk had a similar consistency
to standard dairy milk, which meant we were
able to formulate the recipe really quickly.”
Oat-based barista milk for
frothing and drinking
Using oat milk as a base can work well because it brings a
natural creaminess to the product. Manufacturers often
encountered other issues though, particularly around
mouthfeel and sedimentation, as Li Ying explains.
“We got a very different mouthfeel and consistency depending
on whether we were using oat extract, or oat
in powdered form. In the end, we decided to use the oat
extract to create this recipe.”
Li Ying’s team also had to make sure no sedimentation
could be observed in the product because consumer research*
commissioned by Palsgaard last year showed
Li Ying Chua, Senior Application
Technologist with Palsgaard
Asia-Pacific displaying
barista milk made with
Palsgaard MilkFoam 204
we need to minimise the amount of foam generated
during processing, but at the same time,
we want the final product to create a very good
and stable foam, so it’s a delicate balance.
“Our product, Palsgaard MilkFoam 204, has
the added benefit of being able to reduce the
amount of foam that appears during the production
process while at the same time when
you froth the finished product, it can give a
very fine, micro-foam layer on top of the coffee.
I would say one of the biggest challenges
was trying to work with this excessive foaming
produced during the processing, and we were
able to develop Palsgaard MilkFoam 204 to
help minimise that.”
One solution for all plant-bases
Consumers now enjoy drinking such a wide range of plantbased
options and for this reason, Li Ying and her team created
three different concepts which she will gladly share to
demonstrate the versatility of Palsgaard MilkFoam 204 in
the plant-based arena:
Coconut barista milk for
frothing and drinking
Coconut milk was chosen for one of the recipes because it
has a recognised flavour and it is suitable for those who are
lactose intolerant.
Li Ying says: “Coconut gives a very creamy mouthfeel, hence
adjustments had to be made, and the proportion of fat and
protein had to be assessed too. You need a certain amount
of protein to get the foaming right for this recipe, so it was a
fine balance to get the mouthfeel and consistency just right.
And because coconut is high in fat it is more prone to separation
or creaming, but we were able to tackle these issues
using Palsgaard MilkFoam 204.”
Soy-based barista milk for
frothing and drinking
In contrast, soy milk was one of the easiest to work with,
according to Li Ying, and it would therefore be a good
/international-dairy.com
