Physico-chemical interactions of ingredients in formulating imitation milk

Typescript (photocopy).Protein isolates of individual oilseeds (succinylated cottonseed, solvent extracted peanut, membrane processed soybean (UF), and commercial soy isolates (SUPRO-710)) reacted differently with calcium chloride dihydrate, Tween-60, carrageenan, citric acid, potassium citrate, potassium sodium tartrate, sodium tartrate, potassium phosphate dibasic and succinic anhydride. The optimum concentrations of these ingredients varied with different protein sources. Calcium chloride dihydrate decreased the stability and viscosity of the products. Tween-60 improved the stability up to a certain level, beyond which its effectiveness began to decline. Carrageenan improved the stability by increasing the viscosity of the product to a point which was undesirable for imitation milks. The addition of potassium citrate, potassium phosphate dibasic and sodium tartrate at 0.6% level gave the best results in membrane processed isolate milk. Potassium citrate (0.2%) improved the stability and viscosity of soybean milk. The stability and low viscosity of imitation milk containing low calcium salt can be achieved by using a processing condition in which calcium salt is added to the formula after the first homogenization. Products which contain the same amount of protein and calcium as those in cow's milk can be successfully developed by either (1) the addition of a selected amount and type of chelating agent or (2) by the chemical modification of protein with succinic anhydride. The amount of succinic anhydride used in the modification played an important role in developing successful products. An excessive modification, however, provided an unacceptable product. Imitation milk formulated from membrane processed isolates showed the best result among all the products. The viscosity of imitation products is still slightly higher than that of cow's milk. The products showed non-Newtonian flow behaviour. Imitation milk made from membrane processing and solvent extraction isolates had less beany-flavor than other protein sources. Taste panels approved the color, appearance and mouthfeel of membrane isolate, 30% succinylated commercial isolate and 100% succinylated peanut milks. Soybean isolate milks can be stored under refrigeration for more than two weeks without separation. Cottonseed and peanut milks began separating after five days