Sugar Beet Pectin to Prevent Feathering in Plant-Based Non-Dairy Coffee Creamer / Alternative Milk

摘要

Plant-based non-dairy creamers / alternative milks often have issues with protein "feathering" when added to (hot) coffee. The food industry typically solves this by adding buffers-often, sodium or potassium phosphate, bicarbonate or citrate-to the formulation, which helps avoid the issue by inhibiting protein aggregation caused by the acidity of the coffee. Sugar beet pectin (e.g., GENU®BETA pectin, CP Kelco ApS) avoids the feathering / protein aggregation issue in non-dairy coflee creamer through protective pectin-protein interaction. This allows for a cleaner-label formulation without the need for phosphates or other buffer salts.