Integration of oleaginous yeast-produced lipids into plant-based milk alternatives

In this study, the production of a novel oleaginous yeast-based milk powder alternative is presented. Three formulations, comprising yeast oil, oleaginous yeast cell lysate, and whole cells, were analyzed and compared to a reference formulation, covering the entire process from fermentation to powder analysis. The whole cell formulation exhibited highest encapsulating efficiency and low surface lipid content, indicating improved stability. Moreover, the formulation with cell lysate and whole cells showed larger oil droplet sizes in emulsions and spray-dried particles, and higher viscosity in rheological studies compared to the reference formulation. Electron microscopic images revealed morphological differences in spray-dried particles, emphasizing the impact of yeast oil integration. Concluding, formulations using oleaginous yeast present a complex system with diverse components. While this research pioneers oleaginous yeast integration into milk alternatives, further experiments are essential for a comprehensive understanding of observed effects and unlocking the full potential of these innovative and novel formulations.

Subjects

Emulsion

Fermentation

Food powder

Homogenization

Oleaginous yeast

Single cell oil

Spray drying

DDC Class

660: Chemistry; Chemical Engineering

Funding(s)

Projekt DEAL

Publication version

publishedVersion

Lizenz

https://creativecommons.org/licenses/by/4.0/

Name

1-s2.0-S0260877424002942-main.pdf

Type

Main Article

Size

8.2 MB

Format

Adobe PDF

Options

Integration of oleaginous yeast-produced lipids into plant-based milk alternatives