Stability analysis of milk substitute products using DataPhysics MultiScan 20
Resource type:
Application note
Format:
pdf
Date of creation:
2 January 2024
Library code:
13611
Milk substitutes are generally produced by mechanically breaking down plant materials, like nuts, legumes, seeds, etc., and mixing these with oil, water, and colloidal matter to form an oil-in-water emulsion. The stability of these complex mixtures is an essential parameter of the quality of each milk substitute since it significantly influences the taste and mouthfeel. It is important to optimise the composition to achieve a product that performs optimally during its entire lifespan from production to consumption.
The stability study of five milk substitute formulations measured with the DataPhysics MultiScan 20 (MS 20) is presented throughout this application note.
