3 fields of application for milk substitute in the agri-food industry

By definition, a milk substitute is a product formulated specifically to provide the same advantages as milk powder. This product is made from milk ingredients and fats (dairy or vegetable). Learn about 3 fields of application for milk substitutes in this article.

MANUFACTURING MILK SUBSTITUTES

The fats used are:

• butyric = from milk
• vegetable fats, such as coconut oil for example

There are two types of milk substitutes: those which do not contain fats, called “fat-free”, and those which do, called “full-fat”.

USE OF MILK SUBSTITUTES IN MILK DRINKS

Milk substitutes can be used in preparations such as coffee whiteners (creamers) as a cost-effective alternative to milk powder, and offer the following advantages:

• temperature stability (no flocculation)
• finished product acidity stability (e.g. LACTARMOR™ G 26/20 CP from the ARMOR PROTEINES range)

Benefits for manufacturers:

- Good reconstitution properties. Find more about milk substitute quality here →

- Thermal stability of milk substitute formulations

- Can be used in creamers given their whitening properties

USE OF MILK SUBSTITUTES IN CHOCOLATE MANUFACTURING

In chocolate manufacturing, milk substitutes can be used if permitted by local regulations.

For example under French regulations, milk chocolate contains a minimum of 25% cocoa, 14% milk powder, and 25% fat (cocoa butter and milk fat).

NOTE: ARMOR PROTEINES supplies agri-food manufacturers with practical ingredients for use in chocolate and confectionery products: white, dark and milk chocolate, sweets, chocolate bars, toffees, biscuits, and more. Find out more →

USE OF MILK SUBSTITUTES IN ICE CREAM

Coconut oil-based milk substitutes are used in ice creams for 2 main reasons:

• from a practical side, coconut oil has a melting temperature that improves blending,
• and from an organoleptic side, coconut oil has little flavour and therefore does not affect the taste of the ice cream (e.g. LACTARMOR™ G 45 CP).

Benefits for manufacturers:

• Lower viscosity of the ice cream blend compared with the formula using milk powder, improving heat transfer and pumpability
• Whippability

Other fields of application for milk substitutes are bakery, pastries and patisserie, sauces, pre-prepared meals, and more. To find out more, download our complete e-book by clicking on the link below.Milk fractionation, the practical and economic advantages of milk substitutes, fields of application and standard formulations, target market, etc.

Find out more about milk replacers here: