A plant-based milk powder that functions as a substitution for regular milk powder

Sammanfattning: This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. The different ratios were 100% sucrose; 100% maltodextrin; 50% maltodextrin and 50% sucrose; 65% maltodextrin and 35% sucrose; 75% maltodextrin and 25% sucrose. The formulation with 100% maltodextrin was repeated with a double amount of protein. The similarities and differences between the samples, as well as compared to conventional milk powders are analyzed and reported with a focus on their abilities in reconstitution and food application. Analyses included the powders moisture content, water activity, wettability, sinkability, dispersibility, foamability, foam stability, fat encapsulation, and their performance in two food applications namely coffee and chocolate. Changes in the different maltodextrin:sucrose ratios did not show a significant difference in performance of the powders in moisture content and water activity. For the samples with protein A there was not significant difference in fat extraction, and for protein B in foaming and wetting properties. Indicating that the type and amount of protein is more relevant for these properties. The powders made with protein A performed better overall in wetting time, dispersibility and fat encapsulation. For foaming capacity, the powder containing 50m/50s-A showed the best performance, but the other samples with protein A performed worse than the ones containing protein B. The foam stability was better in the samples with protein B. Overall, since the desired amount and stability of foam differs per application, this will dictate the following research. However, in the food applications it seems like the powders made with protein B performed better overall. They showed a lower amount of floaters and sediment in the coffee test, and a better visual representation when mixed in the chocolate bar. The taste panel also showed a high likability in flavor for the chocolate bar made with protein B. When comparing to full fat milk powder, the results are quite different, without one of the powders showing an overall better performance in everything and some powders score great on certain fields, and perform worse on others. It is therefore of importance to keep in mind the application in which the powder will be performing.