![]() ![]() Besides, there is increasing negative perception related to the consumption of bovine milk among consumers as it has been linked adversely to many diseases such as bovine milk allergy, lactose intolerance, anemia, and coronary heart diseases for the past many years and also due to issues that have raised concern in recent years, like the presence of toxic chemicals, antibiotics, contaminants, and greenhouse gas emissions. Therefore, the plant based diets like non-dairy milk alternatives, in particular, seem to have experienced a surge in the market. Furthermore, research for various innovative and novel food product developments in the last decade has been focused on meeting the emerging needs and adapting to existing market demands by providing newer food choices and alternatives. īecause of the increase in the global urban population, and with the consumers having more purchasing power and health awareness nowadays, the demand for healthier, tastier, and newer food products has risen tremendously. ![]() Consequently, the plant based diet has become a favorite among people because of its potential to promote health, to improve food security, and to decrease pollution, land use, and water use. Since in recent years the animal based diet is being negatively associated with the individual’s health and the environment, people have started looking for other food options. ![]() Different issues underlying the negative attitude towards the manufacture of animal based products include environmental pressures from the vast amounts of agricultural produce and water essential for feeding animals, habitat loss deforestation, animal exploitation, species extinction, and pollution in production and transportation of the food until it reaches the consumer. Apart from reasons of health and wellbeing, consumers nowadays are interested in reducing their intake of animal products because of moral and environmental reasons. ![]() Among the foods, animal based products like bovine milk and beef are by far the most commonly consumed ones in the world. The present chapter aims to summarize the various factors contributing to the physical stability of non-dairy milk alternatives like appearance, consistency, emulsion stability, and the approaches required to maintain it.įood has served multitude of functions for humans since ages, such as satiating hunger, quenching the palate with different savory food products, promoting well-being and socializing on one side of the equation, and providing the basis of energy production for regulating physiological needs, acting as a source of health promoting bioactive components, and antioxidants, on other. Various treatments like thermal treatment, non-thermal processing (ultra high pressure homogenization, pulsed electric field, ultrasonication), addition of emulsifiers are effective in achieving the stability of non-dairy milks. Differences in processing parameters and molecular interaction mechanisms affect the stability of emulsions as well as the stability of non-dairy milk manufactured thereof. Stability is a crucial factor that governs the sensory properties and overall acceptance of non-dairy milk alternatives. The main problem associated with non-dairy milk alternatives is generally linked with its stability. Different range of ingredients are added to non-dairy milk alternatives such as oils, emulsifiers, thickeners, antioxidants, minerals etc. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. ![]()
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