More and more people worldwide are choosing to consume plant-based food products instead of animal-based ones, possibly due to the rise of alternative food options and growing environmental consciousness. While the plant-based market is flourishing, it is still a relatively new industry, and it’s crucial to support manufacturers as they tackle the challenge of creating plant-based recipes, particularly when it involves using functional ingredients.
The food industry is experiencing a surge in new product launches due to plant-based innovations. Although the focus was initially on dairy alternatives and meat substitutes, plant-based products are now being developed for all food categories.
Lasenor is experienced in working with lecithin, an essential ingredient in plant-based recipes, emulsifiers, and functional systems. With the support of our technical center, we can assist you in reformulating your recipe while maintaining the sensory characteristics of the final product
Milk has been a beloved food for a long time, but nowadays, consumers are concerned about finding healthier and more sustainable options. As a result, non-dairy alternatives have become more popular as people seek them out.
One of the main difficulties in creating non-dairy products is finding plant-based alternatives to milk proteins that maintain the same taste and appearance. Emulsifiers and stabilizers are crucial in achieving this goal.
Non-dairy milk mainly consists of water and an alternative source such as almond, soy, or coconut. Less than 2% of the remaining ingredients are vitamins, minerals, emulsifiers, and stabilizers. Regarding protein alternatives, nuts are the top choice in these products. However, it’s important to emulsify properly and stabilize the fat content with water to maintain a stable blend.
Our hydrolyzed lecithin is expertly crafted to blend with the high-water content in these drinks seamlessly. By means of the hydrolysis process, the lecithin undergoes polarization, leading to enhanced water-binding capabilities. Additionally, our functional systems are adept at stabilizing the water and fat phases, thus eliminating any risk of separation. This results in a superior mouthfeel and reduced syneresis, elevating the overall experience.
Lasenor’s VEROLEC® HE ranges (soy hydrolyzed lecithin), GIRALEC® HE (sunflower hydrolyzed lecithin), and SWISSGUM® D range (functional systems) offer the ultimate solutions for non-dairy beverages. These solutions are specifically designed to cater to various types and recipes of non-dairy beverages.
Incorporating Lasenor lecithin and functional systems into the production of non-dairy beverages will result in significant improvements across the board:
- Avoid fat separation.
- Improving viscosity.
- Improving mouthfeel.
- Giving homogeneous texture.
In recent years, there has been a lot of exploration into creating yogurt-like products that are made from plant-based ingredients. The goal is to make snacks that have a similar texture and taste to traditional yogurt while also being able to store lactic acid bacteria for a long time. To achieve this, different plant-based ingredients and techniques are used in the recipes.
It is important to note that dairy-free yogurts have lower protein levels and different coagulation properties compared to standard yogurts. However, achieving a similar texture is possible using Lasenor stabilizing solutions, specifically the SWISSGUM® D family of products.
Advantages of using SWISSGUM® D products in the formulation of dairy-free yogurts:
- Enhance the texture by creating a smooth and creamy sensation.
- Reduce water separation (syneresis).
- Cold and hot soluble solutions available.
The utilization of whipped toppings in commercial and consumer food products has become widespread. It is expected by both the dairy industry and consumers that whipped toppings possess high-quality standards. This includes good flavor, long shelf life, and desirable characteristics such as speed, consistency, overrun, and stability that can be easily whipped.
The amount of fat and type of fatty acids in whipped topping can significantly affect its ability to be whipped and its overall stability. Adding emulsifiers and stabilizers can increase the fat content, which makes it easier to whip and reduces the time required for optimal results.
By using Lasenor emulsifiers (VEROL® range) and functional systems (SWISSGUM® D range), non-dairy whipped toppings can be significantly improved in the following ways:
- Achieving a smooth and creamy texture, with no liquid separation, and easy to cut.
- Achieving a stable structure with a good distribution of air bubbles.
- Reduce water separation (syneresis).
- Reduce the whipping time.
- Extended storage life.
Cheese production using animal milk is a long-standing method of preserving milk. However, it may surprise some to learn that plant-based cheese production has also been around for centuries, dating back to the creation of tofu in China during the 17th century. Today, there is a growing demand for plant-based cheese in line with current food trends.
Vegetable-based proteins have a different molecular weight and properties than the main milk protein, casein. This is why it is challenging for plant-based alternatives to mimic the texture of cheese.
To ensure optimal results, selecting the appropriate SWISSGUM® D product is imperative based on the type of plant-based cheese utilized. When crafting spreadable cheese, Lasenor products deliver a delectably creamy and full-bodied texture while ensuring consistency even at ambient temperatures. When it comes to sliced cheese, a particular solution is used to achieve quick and robust gelification, a shiny surface, and to prevent stickiness, allowing for good re-reliability. However, due to the cheese’s rapid gelification process, it is important to pay careful attention to the filling and packing temperature.
There is a growing demand for dairy-free frozen dessert products due to the fact that some consumers either cannot or choose not to consume dairy ingredients. To cater to this demand, various options have become available in the market, including soy-based, nut-based, and hemp-based products. The production process used to make these plant-based frozen desserts are similar to those used to make ice cream. The composition of the formulation also shares similarities in terms of fat, protein, sugar, stabilizer, and emulsifier. However, the source of these components may differ.
In order to produce top-quality products, a stabilizing system is crucial. This system should consist of both a lipophilic component to stabilize vegetable fat and a hydrophilic component to stabilize water. The key to achieving the desired texture and overrun is selecting the appropriate emulsifiers and hydrocolloids.
Our expertise and years of experience in both the production process and sourcing of raw materials have allowed us to develop top-quality products. We offer a variety of products, including the SWISSGUM® F functional systems, specialized emulsifiers for ice cream, the VEROL® range, and organic options like SWISSGUM® BIO and SWISSGUM® B.
More and more people are becoming interested in non-animal origin proteins because they offer a healthy option that can lower the risk of heart disease while also being sustainable. This is due to their ability to reduce greenhouse gas emissions, soil, and water use.
Meat and fish have traditionally been the go-to sources of protein. However, food technologists are now faced with the challenge of creating products with similar flavors and textures but using alternative protein sources. Furthermore, to obtain the food product’s high quality and the desired texture, other ingredients besides proteins, such as Lasenor functional systems under the SWISSGUM® M range, are added to the recipe.
Incorporating the appropriate SWISSGUM® M product into your solution can help you achieve the following benefits:
- Increase the water binding capacity.
- Increase the gelling capacity.
- Improve the mouthfeel (bite).
- Shows good adhesion properties.
If you want to create a plant-based dressing, such as an egg-less mayonnaise or a vegetable sauce, it is crucial to select the appropriate functional system to ensure the desired characteristics of the final product. We offer a variety of stabilizer and emulsifier systems, known as SWISSGUM® C, to help you achieve the specific qualities you desire in your products.