It is a commonly held misconception that milk substitutes give an unpleasant flavour to the products they are used in. Explanations.
By definition, a milk substitute is a low-fat milk preparation using milk ingredients (whey, milk or proteins), formulated to meet the technical requirements of the finished product, containing dairy or vegetable fats.
This is without a doubt due to the presence of vegetable fats (such as coconut oil) which supposedly alter the flavour of products. This explains to a certain extent the unwillingness to use milk substitutes.
However, regarding the organoleptic perception of vegetable fats, it all depends on cultural consumption habits.
In Asia, and particularly in Indonesia, palm oil is widely used and consumed at no detriment to the organoleptic quality of finished products. We must remember that consumption of these vegetable fats is very much part of the culture of certain parts of the globe.
Coconut oil-based milk substitutes are widely used in Europe, particularly in dairy ice creams. Coconut oil in fact has a neutral flavour and a melting temperature that makes ice cream melt more slowly. We provide you with further examples and key figures in this special article on milk substitutes.
Milk substitutes find their place in numerous fields of application:
They offer a genuine solution in practical and economic terms for agri-food manufacturers (finished product manufacturers). They do indeed provide practical alternatives to the use of milk in these applications, and cost-effective alternatives to the use of milk powder.
Find out more about milk replacers here:
Our teams are experienced in the manufacturing of milk substitutes and bring all their know-how to this process. Thanks to skilled management of the procedures in place and careful selection of raw materials, ARMOR PROTEINES produces practical milk substitutes which have no detrimental effect on the organoleptic quality of finished products.