Making things better
If you’re experiencing stability problems with your non-dairy alternative drinks, the first thing to do is to check the formulation balance to ensure your recipe doesn’t exceed the expected range for each ingredient type. Next, take a deeper look at the raw materials and your production process, preferably together with emulsifier and stabiliser experts on hand to help you set up and make sense of testing.
With vegetable-based drinks (particularly cereals such as rice and oats) you may, for example, need to pay extra attention to upstream and downstream homogenisation, countering the effects of their starch content. For drinks produced using protein isolates, a holistic view on the product is recommended as i.e. protein salts and emulsifiers in interactions gives the right, stable emulsion.
Help is near
In most situations, the best and most reliable path to solving problems with existing recipes or developing new ones is to join forces with specialists in emulsifiers and stabilisers. And, as the inventor of the modern commercial emulsifier, Palsgaard is ideally positioned to help. We’ve been supplying both dairy and non-dairy producers with high-quality emulsifier systems for decades. At well-equipped application centers around the world, teams of application specialists work alongside you to determine the optimal mix of raw materials, recipe and process to achieve a stable product with the right sensory qualities. And we have the equipment needed to work with pasteurized, UHT-treated and sterilised products, making shelf-life studies covering the entire shelf-life of the beverage.