Plant-based beverage
The industrialized plant-based beverage can contain food raw materials that are more appropriate to industrial use. The Ital research demonstrated that, in the sample of 178 beverages, the calcium sources are the most used ingredients (51 products), followed by fibers (24 products), soybean extract (17 products) and pea protein (16 products).
FAT-BASED MIXTURE
In the sample of 178 plant-based beverages analyzed in a study conducted by Ital:
- 2 products use fat-based mix.
WHAT IS and the REASONS for FAT-BASED MIX:
Fats are triacylglycerols formed by three chains of fatty acids bond to three carbon atoms of a glycerol molecule. The presence of fats contributes to the sensory characteristics, being determining to the rheology, texture, flavor and creaminess.
Notes
The fat-based mix used in this study has the following composition: fractionated palm oil, glucose syrup, and stabilizers.
PLANT-BASED PROTEINS
In the sample of 178 plant-basedbeverages analyzed in a study conducted by b>Ital:
- 4 products use soybean protein; 3, fava beans protein; 10 use isolated soybean protein; and 16, pea protein.
WHAT ARE and the REASONS to use PLANT-BASED PROTEINS:
Usually found in the isolated or concentrated form, they are ingredients with high content of proteins with high biological value. Pea, soybean, fava beens and isolated soybean were used. They are used to increase the product’s protein content and to replace other proteins.
Notes
Soybean protein has a good capacity to binding to large quantities of water, to form gel and improve the general consistency and texture.
ISOLATED SOYBEAN PROTEIN-BASED MIX
In the sample of 178 plant-basedbeverages analyzed in a study conducted by Ital:
- 5 products use isolated soybean protein-based mix.
WHAT IS and the REASONS to use ISOLATED SOYBEAN PROTEIN-BASED MIX:
In addition to the isolated soybean protein, these ingredients are part of the mix: palm oil, corn syrup, sugar, calcium phosphate, potassium citrate, potassium phosphate, salt, magnesium phosphate, zinc, iron, iodine, vitamins, emulsifiers and flavorings. It is used to increase the product’s protein content and to replace other proteins.
Notes
Soybean protein presents good capacity to binding to large quantities of water, to form gel and improve the general consistency and texture.
SOYBEAN EXTRACT
In the sample of 178 plant-basedbeverages analyzed in a study conducted by b>Ital:
- 17 products use soybean extract; and 3, fat-free soybean extract.
WHAT IS and the REASONS to use SOYBEAN EXTRACT:
Soybean extract, popularly known as soybean milk, is the product obtained from the aqueous emulsion resulting from the hydration of soybean grains, conveniently cleaned, followed technological processing, with allowed ingredients optionally added or not, which can be submitted to total or partial dehydration. In this study, soybean extract and fat-free soybean extract were used. Used mainly to replace milk in vegan products; it can also be used to increase the products protein content.
Notes
Soybean extract has a high protein content of good nutritional quality, including most amino acids essential to the organism. It contains important minerals, such as potassium, zinc, and iron and it a source of calcium.
MODIFIED STARCH AND MALTODEXTRINS
In the sample of 178 plant-basedbeverages b> analyzed in a study conducted by Ital:
- 2 products use modified starch; e 9, maltodextrin.
WHAT ARE and the REASONS to use MODIFIED STARCH AND MALTODEXTRINS:
Produced from starch, the modified starches have some of their characteristics changed by enzymatic, physical, or chemical processes, i order to obtain different technological properties. Maltodextrins or soluble corn fibers are as oligosaccharides formed by D-glucose polymers, resulting from the maize starch or starch hydrolysis.
Modified starches are used to enhance the texture, appearance, and stability, while maltodextrins are used in order to obtain a thicker and more creamy final product, and it can a dietary fiber and increase the sweetness.
Notes
Maltodextrin has been widely used in the formulation of products for those who do resistance physical activities, as it provides energy by gradually releasing of glucose to the blood.
FIBERS
In the sample of 178 plant-basedbeverages b> analyzed in a study conducted by Ital:
- 24 products use fibers.
WHAT ARE and the REASONS for FIBERS:
Fibers are isolated from different vegetable sources and present different properties. Oat, chicory, or inulin or polydextrose were used in this study. They are used to obtain a thicker and more creamy final product, as well as to increase the product’s fiber content.
Notes
Some fibers are considered as prebiotics, that is, they are metabolized by probiotic microorganisms present in our intestinal tract.
SOURCES OF CALCIUM
In the sample of 178 plant-basedbeverages b> analyzed in a study conducted by Ital:
- 51 use sources of calcium.
WHAT ARE and the REASONS to use SOURCES OF CALCIUM:
The sources of calcium used in this study were: calcium carbonate, algae calcium carbonate, algae calcium and natural calcium.
They are added to enrich beverages with this nutrient.
Notes
The calcium organic forms, including marine algae and those found in the food are better used by the body.
L-METHIONINE
In the sample of 178 plant-basedbeverages b> analyzed in a study conducted by Ital:
- 1 product uses L-methionine.
WHAT IS and the REASONS to use L-METHIONINE:
A L-methionine is an essential amino acid which molecule contains a sulphur atom. It is used in the glutathione, the natural antioxidant more present in the human body, and cysteine and taurine, other amino acids that also contain sulphur. Its use in plant-based beverages has enrichment as main function.
Notes
L-methionine is also important to the hepatic function for creatine production, a nutrient that supply energy to the muscles.
LIQUID SUGAR AND GLUCOSE SYRUP
In the sample of 178 plant-basedbeverages b> analyzed in a study conducted by Ital:
- 1 product uses liquid sugar; and 1, glucose syrup.
WHAT ARE and the REASONS to use LIQUID SUGAR AND GLUCOSE SYRUP:
Liquid sugar is a product created with the mix of a liquid, such as water, with white or brown sugar. Glucose syrup or maze syrup is produced from maize starch partial hydrolysis. Used to sweeten the product, aggregate structure, give flavor, color, and aroma.
Notes
Sucrose is a disaccharide composed of one molecule of glucose and one molecule of fructose, being the type of sugar most used by the food industry.
And glucose is a monosaccharide, a sugar formed by a single molecule.
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