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Plant-based golden milk
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Plant-based golden milk
Plant-based version of instant golden milk has been developed by researchers. It is a new method to make plant-based version of instant turmeric milk. This milk helps maintain the beneficial properties of the ingredients. It helps to extend its shelf life too.
Golden plant-based milk is also known as golden or turmeric latte. It contains milk, turmeric and spices. The product is an excellent option for consumers who want to avoid caffeine or coffee. Maybe they want to enjoy a unique flavour. At the University of Georgia, a graduate student is presenting the new research at the American Chemical Society (ACS) Fall 2024 meeting. It claims turmeric features the bioactive compound curcumin too. It is a polyphenol that helps to work as potential anti-inflammatory and antioxidant effects.
Bioactive compounds
The study claims when incorporating bioactive compounds like curcumin into plant-based milks they can create the same nutritional values as cow’s milk. Therefore, the bioactive compounds help achieve this outcome. Curcumin is difficult to separate from turmeric. Hence, it requires the use of complex extraction techniques. It involves organic solvents over multiple days. The process consumes a lot of energy. In addition to this, the compound tends to breakdown overtime. Thus, shortening its shelf life. The researchers and colleagues are so excited by turmeric latte that they want to investigate if there may be a way to extract and store curcumin within plant-based milk.
Alkaline solution
So, they first added turmeric powder to an alkaline solution. Where the high pH helped the curcumin to be more soluble. Thus, making it easier to extract than in plain water. The deep red solution was then mixed with a sample of soy milk. It turned into a dark yellow solution.
Bringing it down to a neutral pH to around 7 is a creation like low pH acids makes it palatable. High pH bases are mostly unpleasant things to consume. Thus, the neutralised version of pseudo-golden milk may be enjoyed as is. However, to preserve the golden milk the researchers removed the water from the solution by freeze-drying. Thus, producing an instant golden milk powder.
Curcumin extraction
This method claims to extract curcumin from turmeric powder more efficiently. Other techniques are inefficient. Thus far, using this method it encapsulates the curcumin in oil droplets within the soy milk. It means when consuming turmeric latte, our bodies recognise the curcumin as fat. So, digesting it as such. Theoretically it makes the curcumin more bioavailable. It likely to be absorbed in the body more effectively and have positive effect.
When encapsulating the curcumin, it helps to protect it from air and water too. Hence, preserving it and keeping it shelf-stable for much longer. Presently, this work focusses specifically on soy milk because it has a high amino acid content. However, researchers suggest that it may be applied to other plant-based milks. Therefore, it provides alternatives for those with allergies to soy.
Extraction methods
Further to their pH-driven extraction technique may be used on various plant compounds with similar ease and efficiency. For example, blueberries are rich in anthocyanins compound. It is another water-soluble polyphenol. However, more studies are required before this instant golden milk reaches store shelves. According to the researchers, the initial results have been promising. Thus far, researchers believe this work helps to explain the chemistry behind what may seem like nothing more than a simple beverage. In addition, it helps improve the drink’s nutritional value and its convenience for those who consume it.
