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  4. Influence of material characteristics on plant-based milk alternative properties
 
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Influence of material characteristics on plant-based milk alternative properties

Publikationstyp
Journal Article
Date Issued
2024-07
Sprache
English
Author(s)
Kramm, Kathrin  
Feststoffverfahrenstechnik und Partikeltechnologie V-3  
Roucher, Armand 
Busom Descarrega, Josep  
Ambühl, Mark E.
Kammerhofer, Jana  
Feststoffverfahrenstechnik und Partikeltechnologie V-3  
Meunier, Vincent  
Heinrich, Stefan  
Feststoffverfahrenstechnik und Partikeltechnologie V-3  
TORE-URI
https://hdl.handle.net/11420/46517
Journal
Journal of food engineering  
Volume
373
Article Number
112019
Citation
Journal of Food Engineering 373: 112019 (2024)
Publisher DOI
10.1016/j.jfoodeng.2024.112019
Scopus ID
2-s2.0-85186766151
Publisher
Elsevier Science
Plant-based milk alternatives are gaining increasing relevance in the food industry, but the influence of plant proteins and fibers on the specific product properties has not yet been explored. In this study, the influence of soy protein isolate and the oat fiber β-glucan on the emulsion and powder properties of plant milk alternatives is analyzed. The components exhibit different behavior at the oil-water interface after homogenization, thereby affecting droplet size distribution, dynamic viscosity and emulsion stability in terms of electrostatic repulsion. To determine the interactions of the components at the interface, the individual raw materials soy protein isolate and oat bran as well as mixtures of both were investigated. The measurements highlight variations between the fiber component and the plant protein source at the interface. The identified differences in emulsion characteristics also manifest in spray drying with different particle sizes and lipid encapsulation efficiencies.
Subjects
Emulsion
Fiber
Food powder
Homogenization
Plant protein
Spray drying
DDC Class
540: Chemistry
600: Technology
Funding(s)
Projekt DEAL  
TUHH
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