Description
Plant-based milk production blends botanical ingredients with precise thermal, mechanical, and chemical treatments to create a stable, shelf‑stable emulsion.
Technical
Soaking reduces antinutrients and solubilizes proteins, while blending creates a protein‑fat matrix. Pasteurization denatures proteins and inactivates microbes, and homogenization reduces fat‑globule size to improve mouthfeel. Stabilizers such as carrageenan or xanthan gum form a network that traps the emulsion, preventing creaming and sedimentation.
Science
Primary Reaction
Protein solubilization, emulsification, and fat‑globule dispersion
Sensory Profile
Aroma ()
nuttysweetcitrusytoastymildearthyroastedgrassyfloralcaramelized