Plant milk substitutes: properties, benefits, use in nutrition

A growing number of consumers opt for plant based milk substitutes for medical reasons or as a lifestyle choice. Technologically, plant milk substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow’s milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid and formulating the final
product. The nutritional properties depend on the plant source, processing and fortification. In this review, the main vegetable substitutes for milk presented on the world market are considered. Their characteristics are given, properties and features of technology are considered. Special attention is paid to oat milk, as a product preferred for distribution in the Russian Federation.

Key words: Plant milk, oat milk, soy milk, rice milk, medical nutritional therapy, lactose intolerance, cow’s milk allergy, beta-glucan.

For citation: Medvedev O.S., Medvedeva N.A. Plant milk substitutes: properties, benefits, use in nutrition. Vopr. dietol. (Nutrition). 2018; 8(1): 52–58.
DOI: 10.20953/2224-5448-2018-1-52-58

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