Ingredients often need
Ingredients often need an additional boost in that regard. The sensory evaluation of almond milks by a professional taste panel (n = 18 panelists) confirmed in a blind triangle test (DIN ISO 4120) that 12 out of 18 panelists prefer the almond milk with ACD (see Figure 7). The pure almond milk was described in the following terms: watery, no body, nutlike, bitter and astringent. The milk containing ACD, on the other hand, was characterized as having more body, less bitterness, improved creaminess and better mouthfeel. Cyclodextrins are also known for their potential to mask undesired flavors in various matrices. As part of this study on the influence of ACD in barista toppings, this masking effect was demonstrated to either balance the cooking off-taste of dairy liquid systems and to cover/trap the rancid off-notes of the vegetable fat fraction of non-dairy powder systems. It also reduced the partial astringent or bitter note of almond milks – for other plant-based milks (those based on legumes such as soy or pea), the typical “beany” profile is a major concern and has to be balanced for consumer acceptance. Figure 5: Foam stability and foam half-life-time in the presence of ACD Reconstituted, high-fat dairy powder (4 g powder in 100 g water, fat content: 50 – 60%) was analyzed either on its own, with maltodextrin or with ACD (n = 3). Figure 6: Almond milk foam UHT almond milk (2.5% almond) was foamed by infusion – plain almond milk without ACD (left) and with ACD (right). WACKER responded to the challenges of food technologists by developing barista products with convincing foam properties for the consumer. This involved controlling for various parameters, such as the type of raw material (seasonal variations), the foam generation method and processing, and adapting accumulated expertise from dairy systems to plantbased (vegan) matrices. Three model systems were used (milk: UHT milk of varying fat content; dairy powder: different types of dairy and non-dairy powder systems of varying fat content; and plant milk: UHT almond milk with 2.5% almond content). In variations of these systems, alphacyclodextrin (CAVAMAX® W6) significantly improved the specific properties of barista foam toppings. Figure 7: Sensory evaluation of almond milk, with and without 1.0% ACD 16
We bring colour into view! Ingredients Compact pressure sensor switches with 360° custom-colour status display NEW! Status display also for two-wire sensors. 256 colours Individually selectable: Measurement in progress Sensor switching Process malfunction Compact design 15 cm Hygienic adapter system Adjustment via smartphone www.vega.com/vegabar drinkworld Technology + Marketing · March 2021 17
