Palsgaard offers a series of emulsifier and stabiliser blends designed specifically to help manufacturers of soy, almond, peas, rice, oat and other plant-based drinks deliver the healthy and delicious dairy-alternative drinks consumers increasingly demand.
Alongside UHT technology and proper homogenisation to extend shelf-life, emulsifiers and stabilisers are crucial, especially for plant-based beverages. The right emulsifiers ensure optimal emulsion stability, reducing creaming during the entire shelf-life, while stabilisers improve the stability of proteins to minimize sedimentation during storage.
Palsgaard provides blended and integrated emulsifiers and stabilisers for use in a variety of plant-based beverages. These offer advantages such as:
Adding stabilisers imparts thickening and stabilising properties, helping to create the network needed to suspend particles, increase viscosity and improve mouthfeel.
Achieving the right dosage is a vital parameter for success with your plant-based drinks. Under-dosing or unsuitable emulsifier/stabiliser combinations cause sedimentation while over-dosing will cause separation and/or gelation.
Creating a stable chocolate-flavoured plant-based beverage is more difficult than chocolate milk as it contains more fibres. A standard carrageenan system, for example, isn't good enough to hold the cocoa particulates. Another important factor in the stability of the end product is the filling temperature.
Palsgaard has developed emulsifier and stabiliser combinations suited for filling temperatures both above and below 30 degrees Celsius as well as other solutions that enable you to create refreshing plant-based drinks that can be flavoured with juice concentrates such as orange, apple, mango and more, depending on local tastes and preferences.
NEW CONSUMER INSIGHTS FROM PALSGAARD
Palsgaard can help food manufacturers improve product quality and shelf-life stability – expertise we also extend into the booming market for plant-based products. To better understand consumer expectations in this sector we recently commissioned some global consumer research into three key plant-based categories: milk-alternatives, dairy-free yoghurts, and frozen desserts.
In this White Paper, we'll share the key findings from this survey, while also shining a spotlight on the areas where shoppers would most like to see improvements. Alongside this, we'll highlight the ways in which our emulsifier-stabiliser blends can help manufacturers to perfect their plant-based recipes.