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Guangzhou Scikoon Industry Ltd. Co.
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2024 Posters

Protein and Co-Products

Session: Protein and Co-Products Poster Session

Milk alternative foam for cappuccino-type beverages using pea protein and pectin mixtures

Tuesday, April 30, 2024
5:00 PM – 6:00 PM EDT
Abstract: Global coffee consumption ranks just below water as the world’s most consumed beverage. Commonly, people enjoy coffee with creamer, most of which are traditionally dairy-based. However, a shift towards health-consciousness and environmental sustainability has led to a rising preference for plant-based products, including non-dairy, fat-free creamers. A gap exists in the plant-based creamer market, particularly in frothy drinks like cappuccinos and lattes. The challenge in creating a stable foam with plant proteins, which have lesser techno-functionality compared to milk proteins, is compounded by the stress conditions of pH, mineral content, and temperature in coffee. To overcome these challenges, this study explores the synergy between pea protein and a natural food gum, pectin, to enhance foam quality in plant-based creamers compared to traditional skim milk. The foam formation, stability, and microstructure were evaluated, optimizing the formulation and conditions to produce a stable, uniform, glossy foam. The study also examined the effects of different foaming temperatures (25°C and 55°C) and methods (mechanical agitation and gas sparging) on the quality and durability of the foam. The results showed that plant-based combinations outperformed conventional skim milk in foam stability and microstructure. This research marks a significant step in plant-based food technology, addressing the increasing demand for sustainable and healthy alternatives to popular dairy milk foam-based coffee drinks.