Non-Dairy: Powder Processing during production of plant-based alternatives to milk

 Reduction of process time by 100%

- Dr. Hans-Joachim Jacob

The market for plant-based lactose-free alternatives to milk is booming. The most important raw material always is a ground seed meal in powder form. However, processing of these powders poses a challenge: In order to ensure optimum product quality, the vegetable proteins contained must be fully unlocked, starches must be degraded to the required degree, and agglomerates and foam must be avoided. For a manufacturer of oat drinks, ystral, the mixing and dispersion technology specialist realised two process systems, which meet all of these requirements, while significantly reducing the process time compared to conventional mixing processes at the same time.

Plant-based alternatives to milk have long ceased to be just a niche product in the health food store, and entered the permanent product range of discount stores the range of vegan alternative products is huge: In addition to oat, soy, rice, coconut or almond drinks, one can increasingly also find alternatives to milk based on for example peas, lentils, adzuki beans, fava, cashews or peanuts on the shelves. Since 2017, the term "milk" must no longer be used officially for these drinks, however, consumers stick to terms such as "almond milk" or "soy milk", as their properties and use are similar to that of milk. In addition to milk drinks, plant-based proteins are also used for a large number of other products: From plant-based ice cream and desserts up to whipping cream, coffee whitener or spread.

Prevention of agglomerates is crucial