Division of Food Processing Technology, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, India.
Giraffe Foods a Symrise Group Company, Mississauga, Ontario, Canada.
J Texture Stud. 2024 Jun;55(3):e12846. doi: 10.1111/jtxs.12846.
Around the world, the market for plant-derived beverages is one of the fastest-expanding segments in the functional and specialty beverage areas of newer food product development. Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies to bovine beverages, and preference for vegan diets that contain functionally active ingredients with health-promoting characteristics. Due to health, ecological, and ethical concerns, many customers are interested in reducing their usage of animal products like bovine milk. A variety of plant-based beverage substitutes are being created by the food sector as a result. To create viable alternatives, it is first necessary to provide an overview of the chemical composition, structure, features, and nutritional attributes of ordinary bovine milk. Sensory acceptability in the case of substitutes for beverages made from legumes is a significant barrier to their widespread acceptance, and thus saliva acts as a sophisticated fluid that serves a variety of purposes in the cavity of the mouth. Designing and producing next-generation plant-based beverages that mimic the physicochemical and functional qualities of conventional bovine-based beverages is gaining popularity, and many of these products can be thought of as colloidal materials that contain the particles or polymers that give them their unique qualities NG-PB foods can have a wide range of rheological qualities, such as fluids with low viscosity (such as plant-based beverages), high-viscosity liquids (like creams), soft liquids (like yogurt), as well as hard solids (such as some cheeses).
在全球范围内，植物性饮料市场是功能和特种饮料领域中新食品产品开发中增长最快的细分市场之一。由于乳糖不耐受、高胆固醇血症流行、对牛源饮料过敏以及偏好含有具有促进健康特性的功能性成分的纯素饮食等因素，消费者越来越倾向于选择牛源饮料的替代品。由于健康、生态和伦理问题，许多消费者有兴趣减少对牛源奶等动物产品的使用。因此，食品行业正在创造各种基于植物的饮料替代品。为了创造可行的替代品，首先有必要概述普通牛源奶的化学组成、结构、特性和营养特性。对于豆类饮料替代品，感官可接受性是其广泛接受的一个重大障碍，因此唾液作为一种复杂的液体，在口腔中发挥着多种作用。设计和生产具有类似传统牛源基饮料理化和功能特性的新一代植物基饮料越来越受欢迎，许多这些产品可以被认为是胶体材料，其中包含赋予其独特品质的颗粒或聚合物。NG-PB 食品可以具有广泛的流变学特性，例如低粘度的流体（如植物性饮料）、高粘度液体（如奶油）、软液体（如酸奶）以及硬固体（如某些奶酪）。
