The importance of proper plant-based milk filtration

As you’re likely aware, non-dairy milks have become increasingly popular due to health and allergy concerns and lifestyle choices. That said, there’s a lot to consider for remaining competitive to dairy milk. If you’re operating in this industry, you still require process filtration for the raw ingredients and final product. Whether using soybeans, almonds, wheat, rice, hemp, coconut, or any other dairy alternative, it’s important to filter out solid particles to create a familiar, milk-like drink.

During the production process, plant substitutes are usually first soaked on water. This step is important to extract nutrients and flavor from the raw source. It also makes the next step, milling, easier. During this stage, the non-dairy substitute is crushed into the smallest possible size. However, it still usually leaves a grainy texture.

Alternatively, powder dispersion can be used. This involves pre-milled/sized ingredients. The challenges of filtering and separating particles still apply to this method. In either instance, consumers don’t want to drink a beverage with the slightest presence of pulp/chunks. The right production method will depend on your raw source.

In addition to what’s said above, filtration prepares non-dairy milk for formulation, homogenization, heat treatment, and packaging. With this, there’s specific methods of plant based milk filtration required for each type of raw source ingredient. Following the right guidelines ensures purity, taste, and safety measures are followed.

Read on to learn more about different filtration methods for common types of milk, as well as how they meet the criteria above.

In general, common plant-based milks are broken down into the following categories.

•   Cereal: Oat, rice, corn, spelt
•   Legume: Soy, peanut, lupin cowpea
•   Nut based: Almond, coconut, hazelnut, pistachio, walnut
•   Seed: Sesame, flax, hemp, sunflower
•   Pseudo-cereal: Quinoa, teff, amaranth

As you can imagine, there are different ways of producing each type. Here are some common examples of common raw source ingredients.

•   Nuts: become pastes
•   Coconuts: grated and pressed
•   Grains - soaked and blended with water, and usually oil
•   Rice - starts with rice syrup and water, rice flour and starch are added
•   Legumes - soaked and grinded
•   Seeds - soaked and strained

With the above information, it’s easy to see how different types of filters are required to achieve a smooth, drinkable beverage. Also, with plant-based milk filtration, nutritional value tends to become lost. This becomes advantageous in some scenarios, like if you want a reduced fat peanut milk, but usually poses a challenge.

Since plant-based milks tend to have lower nutritional benefits, compared to dairy milks, they usually need to be added in after filtration. This keeps non-dairy beverages on par with cow milk. To reduce nutritional loss as much as possible, you’ll want to find the right filter for your desired results.

Common methods of filtration for non-dairy milks include membrane, ultrafiltration, centrifugation, and decantation. Also, depending on whether you use wet milling or powder dispersion, the filter is often included in the related equipment. The main key, as pointed out, above is that minimal loss occurs to the raw source ingredient. You want to maintain the flavor and nutritional content as much as possible.

Of course, national food and safety protocols should be followed. When manufacturing plant based milks, it’s important to pay attention to EU, US, and global regulations - depending where you operate. These provide directives on things like pasteurization, shelf life, and additives. You’ll want to consult the relevant governing body for more information.

If you’d like any additional information about the topics covered in this article, please feel free to reach out. Our team is happy to help point you in the right direction. You can also explore our full range of process filtration solutions on our website.