Plant-Based Beverage and Plant Milk Production Guide

The plant-based beverage market and the need for protein

Plant milks and protein drinks are a fast-growing category driven by lactose intolerance, vegan diets and sustainability. Many oat, almond and rice drinks are low in protein. Pea protein and rice protein are the most widely used ingredients for raising the protein value of these drinks and offering a nutritional profile closer to cow's milk.

Choosing the protein

With its high emulsifying capacity and relatively good solubility, pea protein is the core protein source in plant milk formulations and gives a creamy mouthfeel. Rice protein balances the profile with its more neutral taste, but because its solubility is lower, fine or micronised grades should be preferred. Using both proteins completes the amino acid profile and improves taste balance.

Hydration and dispersion

Adding protein powder to water at a controlled rate under high shear prevents lumping. A 20-40 minute hydration time and lukewarm water allow the protein to unfold fully. The oil phase (sunflower, rapeseed or coconut oil) is added after hydration to form a pre-emulsion.

Homogenisation and heat treatment

High-pressure homogenisation reduces oil droplets and protein particles, giving a stable emulsion and smooth texture. Two-stage homogenisation is common practice. Because pasteurisation or UHT can cause protein denaturation and aggregation, a second homogenisation after heat treatment (aseptic homogenisation) can be considered to reduce sediment.

pH and stabiliser system

Pea protein has its lowest solubility around its isoelectric point of about pH 4.5. Neutral-pH drinks are therefore more stable, while acidic fruit drinks need stabilisers such as pectin. Gellan gum, carrageenan or citrus fibre keep particles in suspension and reduce sediment over shelf life. If calcium fortification is planned, the interaction of calcium salts with protein must be considered.

Taste and flavour

The legume note of pea protein can be balanced with vanilla, cocoa, coffee or hazelnut flavours. In plain plant milks, high-purity protein grades and slight sweetness give a neutral profile.

Quality control

Viscosity, particle size distribution, sedimentation (centrifuge or shelf observation), pH, microbiological values and sensory evaluation should be monitored regularly. Cream separation and sediment formation should be observed over shelf life.

Sourcing notes

PERDIST supplies pea protein and rice protein in grades suitable for beverage applications, with a certificate of analysis and heavy metal report. Stating the target pH and heat treatment conditions when requesting samples for beverage projects makes it easier to recommend the right grade.

Frequently asked questions