{"title":"Emulsifiers for the plant-based milk alternatives: a review","authors":"Hyun-San Lim, Moo-Yeol Baik","doi":"10.1007/s10068-024-01814-7","DOIUrl":null,"url":null,"abstract":"<div><p>Plant-based milk alternatives (PBMAs) have recently been receiving attention due to allergies, lactose intolerance, and environmental issues. PBMAs are manufactured by various sources from plants, but the emulsion stability of PBMAs is not good due to the different characteristics of the raw materials and manufacturing methods. To improve the stability of PBMAs, many researches were conducted by using various emulsifiers and different treatments. To help the development of new PBMAs with good stability for long shelf-life, the emulsifiers used in previous researches for PBMAs and their characteristics were reviewed.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"515 - 525"},"PeriodicalIF":2.4000,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01814-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Plant-based milk alternatives (PBMAs) have recently been receiving attention due to allergies, lactose intolerance, and environmental issues. PBMAs are manufactured by various sources from plants, but the emulsion stability of PBMAs is not good due to the different characteristics of the raw materials and manufacturing methods. To improve the stability of PBMAs, many researches were conducted by using various emulsifiers and different treatments. To help the development of new PBMAs with good stability for long shelf-life, the emulsifiers used in previous researches for PBMAs and their characteristics were reviewed.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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