Plant-based milk

Abstract

The present invention relates to a liquid plant-based milk having an ingredient composition comprising the following ingredients: at least one plant protein as the only protein source of the composition, at least one plant oil or fat, at least one natural sweetener, at least one buffer selected from the list of calcium citrate tetrahydrate, dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and mixtures thereof as the only calcium salt in the composition and their corresponding acids, optionally flavors, colorants and / or vitamins, water, wherein the milk is free of gums, hydrocolloid thickeners and synthetic emulsifiers.

Description

Technical Field

[0001] The present invention relates to plant milk and its use in coffee beverages.

[0002] [Background Art] In the field of coffee beverage preparation, milk is an essential additive for the preparation of beverages such as coffee with cream, cappuccino, latte art, or customized drinks with latte.

[0003] These milk beverages and coffee beverages can be prepared by professional baristas or by automatic machines. During the preparation of these beverages, the milk can be cooled, heated, mechanically foamed, or foamed by injection of hot water or steam, and finally mixed or added to either hot coffee or iced coffee.

[0004] Conventionally, the milk used in this so-called "barista" style of beverage preparation is cow's milk. Currently, in the demand trends for food products suitable for vegans and vegetarians, alternative milks produced from plants are required, and several plant-based milks have been specifically developed for use in the preparation of coffee beverages in the barista style. For example, milks based on pea protein, almonds, rice, or oats are commercially available.

[0005] Most of these plant-based milks have been observed not to exhibit the same properties as cow's milk when heated, foamed, and mixed with coffee. The quality of the foam is not very good (the foamed milk cannot be dispensed from a pitcher, latte art cannot be made, foaming results in two distinct phases that are clearly different, i.e., a mixture of liquid and foam is not formed but rather liquid and foam on top of it, the foam is not stable, the foam becomes too liquid, etc.), and soft aggregation occurs when mixed with coffee.

[0006] Furthermore, among these plant-based milks, those that show better results in the preparation of coffee-based beverages are recognized to contain additives such as gums to provide texture, mouthfeel, and stability. However, the use of these additives is not desirable because more consumers are becoming concerned about the presence of these ingredients.

[0007] An object of the present invention is to address at least some of the drawbacks of prior art plant-based milks when using plant-based milk in the preparation of coffee beverages in a barista style.

[0008] An object of the present invention is to provide a plant-based milk having the following characteristics. It can be added to hot coffee beverages or iced coffee beverages without soft agglomeration, Like ordinary milk, it can be processed by a coffee machine (cooling, heating, dispensing, foaming) or by a professional barista, When foamed, it exhibits the same characteristics as ordinary milk, for example, for latte art, It provides a pleasant mouthfeel and taste.

[0009] It would be advantageous to provide a plant-based milk that does not contain gums, hydrophilic colloid thickeners, or synthetic emulsifiers.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

[0011] [Mode for Carrying Out the Invention] In a first aspect of the present invention, the following components: At least one plant protein as the sole protein source of the composition, At least one plant oil or fat, At least one natural sweetener, Calcium citrate tetrahydrate as the only calcium salt in the composition, At least one buffering agent selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and mixtures thereof, and their corresponding acids, Optionally flavors, colorants, vitamins, Water, having a component composition, a liquid vegetable milk, The milk is provided without gums, hydrophilic colloid thickeners, and synthetic emulsifiers, a liquid vegetable milk.

[0012] Using calcium citrate tetrahydrate as the only calcium salt in such a base plant milk has been observed to be an important feature in improving the stability of the milk when used in coffee beverages.

[0013] Preferably, the mineral composition of the milk is such that for a citrate concentration of 7 - 70 mmol / L, 10 - 100 mmol / L of Ca, 10 - 80 mmol / L of Na, 20 - 200 mmol / L of K, 15 - 150 mmol / L of P, The nature and amount of the components are selected to include.

[0014] Based on the origin of the components and the mineral composition of these components, the amount of the components can be selected to reach the concentration of each mineral and the concentration of citrate in the final milk.

[0015] Generally, these minerals are derived from plant proteins, buffering agents and / or water, and vary depending on the component supplier or factory.

[0016] The mineral composition containing citrate at this concentration has been observed to guarantee optimal stability of plant-based milk when used in coffee beverages. In particular, no soft aggregation is observed when the milk is mixed with coffee either hot or iced.

[0017] In a preferred embodiment, the liquid plant-based milk comprises the following components: At least one plant protein as the sole protein source of the composition, preferably pea protein isolate and / or soy protein isolate, At least one plant oil or fat, At least one natural sweetener, Calcium citrate as the sole calcium salt in the composition, At least one buffering agent selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and mixtures thereof and their corresponding acids for pH adjustment, Optionally flavorings, colorants, vitamins, Water, and has a component composition containing them.

[0018] The milk is plant-based milk and not cow's milk. In particular, the component composition does not contain milk protein or milk fat.

[0019] The component composition of the milk contains at least one plant protein.

[0020] The milk does not contain proteins other than plant proteins.

[0021] According to one preferred embodiment, the at least one plant protein is only pea protein.

[0022] The pea protein according to the present invention may be pea protein isolated or extracted from green, yellow, or purple peas (Pisum sativum). The pea protein may be a pea protein fraction. The pea protein may be derived from the seeds of green peas. For example, the pea protein may be a plant protein material having a protein content of more than 80% on a dry weight basis, separated from peas. Preferably, the pea protein is a pea protein concentrate or a pea protein isolate.

[0023] Alternatively, the milk can contain one plant protein other than pea protein or a mixture of two or three different plant proteins. These proteins include separated concentrates or enzyme-treated flours.

[0024] Preferably, at least one plant protein is present in the component composition in an amount contained in 2 to 8% by weight of the component composition.

[0025] According to another preferred embodiment, at least one plant protein is only a broad bean protein isolate.

[0026] The component composition of the milk contains at least one vegetable oil or fat.

[0027] The vegetable oil or fat can be selected from the group consisting of palm kernel oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, palm oil, corn oil, coconut oil, microalgae oil, and combinations of these oils.

[0028] According to a preferred embodiment, at least one plant fat is high-oleic sunflower oil.

[0029] Preferably, at least one plant fat is present in the component composition in an amount contained in 1 to 5% by weight of the component composition.

[0030] The milk composition comprises a carbohydrate-based sweetener consisting of at least one natural sweetener such as sugar, for example fructose, glucose, maltose, sucrose, lactose, dextrose, high fructose corn syrup or a sugar substitute such as sorbitol, mannitol, xylitol, or a combination thereof, and mixtures thereof.

[0031] Preferably, the at least one natural sweetener is present in the composition in an amount comprised between 1 and 10% by weight of the milk of the composition.

[0032] The milk composition contains calcium citrate tetrahydrate as the only calcium salt of the composition. Preferably, calcium citrate tetrahydrate is also the main source of calcium in the composition, for example when calcium is also introduced by other components than salts such as water or at least one vegetable protein.

[0033] Preferably, calcium citrate tetrahydrate is present in the composition in an amount comprised between 0.18 and 1.8% by weight of the milk of the composition.

[0034] In addition to its property of stabilizing milk even in acidic coffee, calcium citrate tetrahydrate shows the advantage of introducing calcium into the composition, which can be a nutritional advantage in vegetable milk.

[0035] The milk composition contains at least one buffering agent selected from the list of dipotassium phosphate, disodium phosphate, sodium lactate, potassium lactate, sodium carbonate, potassium carbonate, sodium citrate, potassium citrate and mixtures thereof.

[0036] The buffering agent adjusts the pH and interacts partially with free calcium. If necessary, the corresponding acid can be used for pH adjustment.

[0037] According to a preferred embodiment, the buffering agent is dipotassium phosphate, and this dipotassium phosphate is present in the component composition in an amount contained in 0.5% to 1.8% by weight of the milk in the component composition.

[0038] In one preferred embodiment, the component composition of the liquid plant milk is pea protein isolate, at least one vegetable oil, at least one natural sweetener, calcium citrate as the only source of calcium in the composition, dipotassium phosphate, water, and optionally contains flavors, colorants and / or vitamins.

[0039] In another preferred embodiment, the component composition of the liquid plant milk is broad bean protein isolate, at least one vegetable oil, at least one natural sweetener, calcium citrate as the only source of calcium in the composition, dipotassium phosphate, water, and optionally contains flavors, colorants and / or vitamins.

[0040] In liquid plant milk, at least one plant protein and at least one vegetable fat are emulsified to form aggregates in the milk.

[0041] Generally, when the average diameter D[4,3] of aggregates is measured by laser diffraction, it is in the range of 1 to 30 μm. In the present invention, the term D[4,3] is usually used to refer to the volume-weighted average diameter of the particle size distribution, which may also be called the De Brouckere average diameter. The particle size distribution of the aggregates may be measured using a Malvern (registered trademark) Mastersizer 3000 or an equivalent measurement system. For the measurement, the sample may be dispersed in a Hydro SM measurement cell until, for example, an obscuration rate of 9 to 10% is obtained, and then analyzed with a Mastersizer.

[0042] Generally, the pH of milk is included in the range of 6.7 to 7.8.

[0043] Generally, the total solids of milk are 8% by weight to 24% by weight.

[0044] The milk does not contain gums, hydrophilic colloid thickeners, and synthetic emulsifiers. Using calcium citrate tetrahydrate as the sole calcium salt is sufficient to obtain a stable dispersion of milk aggregates even when the milk comes into contact with acidic coffee, so the said components are not necessary.

[0045] In a second aspect, there is provided a method for preparing the above-described plant milk, the method comprising: Mixing water, at least one plant protein, at least one vegetable fat or oil, at least one natural sweetener, calcium citrate tetrahydrate, at least one buffer, and optionally flavorings, colorants, vitamins to obtain an emulsion; Optionally adjusting the pH; Homogenizing or shearing the composition; Heating the homogenized composition or the sheared composition; Aseptically filling the composition into a container.

[0046] Typically, the mixing step occurs with hot water, for example above 50 °C, and initiates the formation of an emulsion of fat or oil and protein in water.

[0047] The homogenization step or shearing step aims to finish emulsifying the pre-emulsified composition during the mixing of the components.

[0048] The heating step aims to stabilize the emulsion produced during the homogenization step or shearing step.

[0049] Heating can be carried out at a temperature of 80 °C to 125 °C for 30 seconds to 20 minutes, or can be constituted by UHT treatment with heating at a temperature above 125 °C for 3 to 45 seconds.

[0050] The two steps of homogenization or shearing and heating can occur simultaneously.

[0051] In a third aspect, the use of the vegetable milk as described above as an additive in coffee-based beverages is provided.

[0052] Example 1: Pea protein milk according to the present invention Two vegetable milks were prepared from the following component compositions.

[0053] [Table 1]

[0054] The milk was prepared as follows.

[0055] Endosperm pea protein isolate, brown sugar and water at 65 °C were mixed in a Scanima mixer maintained at 62 °C and sheared for 1 hour. Then, high oleic sunflower oil was added and high shear was applied to the mixture for 10 minutes.

[0056] The obtained pre-emulsion was transferred into a Viscojet high-shear mixer maintained at 62 °C. Dipotassium phosphate was added and high-shear mixing was maintained for 5 - 10 minutes, then calcium citrate tetrahydrate was introduced and high-shear mixing was maintained for 5 - 10 minutes. Then, in the case of Formulation 2, vanilla flavor was introduced under moderate stirring until dissolution was visually confirmed.

[0057] The pH of the obtained emulsion was adjusted and finally adjusted to a pH of 6.65 using a buffer salt as necessary.

[0058] The emulsion was homogenized at 200 bar at a temperature of 62 °C, and then the homogenized emulsion was subjected to UHT (ultra-high temperature) treatment by direct steam injection at 154 °C for 5 seconds at a flow rate of 1000 L / hour.

[0059] Finally, the heated emulsion was aseptically filled into 200 mL TetraPak containers.

[0060] For each of the two milks, the mineral composition was analyzed assuming the following.

[0061]

Table 2

[0062] The citrate was present at a level of 597 mg / 100 g which is 32 mmol / L.

[0063] In both milks, The average diameter D[4,3] of the aggregates was 28.1 μm. The pH (at 20 °C) was 6.80.

[0064] The particle size distribution of the aggregates was measured using a Malvern® Mastersizer 3000 or equivalent measurement system. For the measurement, the sample was dispersed in a Hydro SM measurement cell until a shielding rate of 9 - 10% was obtained and then analyzed with the Mastersizer.

[0065] Using the milk of Example 2 - Example 1 for coffee 2.1. The plant-based milk obtained in Example 1 was filled into the milk storage container of an automatic coffee beverage preparation machine. The milk was pumped and foamed like conventional milk.

[0066] When mixed with either hot or iced coffee, no soft aggregation of aggregates was observed.

[0067] When foamed, the resulting foam was thick and stable. This foam could be easily used to create latte art on top of the coffee beverage.

[0068] 2.2. Furthermore, different types of coffee beverages were prepared using the milk of Example 1 and the milk obtained in Formulation 1. Hot latte coffee obtained by mixing hot coffee and foamed plant-based milk at a ratio of 3.2:1 (milk:coffee) Hot cappuccino coffee obtained by mixing hot coffee and foamed plant-based milk at a ratio of 2:1 (milk:coffee) Hot cortado coffee obtained by mixing hot coffee and foamed plant-based milk at a ratio of 1:1 (milk:coffee) Iced latte coffee obtained by mixing brewed coffee and foamed plant-based milk at a ratio of 3.2:1 (milk:coffee) Iced cappuccino coffee obtained by mixing brewed coffee and foamed plant-based milk at a ratio of 2:1 (milk:coffee) Iced cortado coffee obtained by mixing brewed coffee and foamed plant-based milk at a ratio of 1:1 (milk:coffee).

[0069] In each beverage preparation, the volume of milk was fixed to obtain 160 g of milk, and the volume of coffee was adjusted to comply with the above milk:coffee ratio.

[0070] Hot coffee was prepared by dissolving 2 g of soluble coffee (Nescafe Milano Ispirazione) in 100 g of hot water. The hot coffee showed a temperature of 80°C. The drip coffee showed a temperature of 12°C.

[0071] For each preparation, the plant-based milk was taken out of the refrigerator where it had been stored for at least 24 hours. The milk taken out of the refrigerator was directly put into the Milk Frother Aeroccino commercially available by Nespresso and then frothed. Depending on whether the frothed milk was to be used in a hot coffee beverage preparation or an iced coffee beverage preparation, the hot frothing process or the iced frothing process of the Milk Frother was selected (65°C for hot frothing and 8.5°C for iced frothing).

[0072] The frothed milk was then introduced into the corresponding volume of coffee.

[0073] Figure 1 provides photographs of these six beverages.

[0074] The six beverages showed a thick and dense layer of foam. None of the six coffee beverages showed soft aggregation and the beverages remained stable over time.

[0075] The three hot beverages contained a very thick layer of foam. In the cortado beverage, the foam layer was larger than the height of the liquid. In the cappuccino beverage, the foam layer was approximately the same thickness as the height of the liquid.

[0076] Table 3 below reports the measurement of the stability of the foam layer of the iced latte coffee and hot latte coffee prepared above for 5 minutes.

[0077]

Table 3

[0078] 2.3. Further, the milk of Example 1 was taken out of the refrigerator and simply added as a creamer into hot coffee (80 °C) according to three different ratios (milk: coffee) of 1:1, 1:2, and 1:3. No soft aggregation was observed and the beverage remained stable.

[0079] 2.4. Finally, the foam quality - in particular the foam density, small foam size, and absence of large bubbles - enabled the performance of the latte art.

[0080] Example 3 - Comparison with commercially available plant-based milks Hot milk and coffee beverages were prepared using the milk of Example 1 and three different plant-based milks with different component compositions as shown in Table 4. The milk was foamed with a milk frother Aeroccino and then 120 g of the foamed milk was introduced into 100 g of hot coffee (prepared in the same way as in Example 2.2).

[0081] [Table 4]

[0082] The characteristics of the cappuccino are summarized in Table 5.

[0083] [Table 5] Example 4 Two plant-based milks were prepared using the same ingredients as in Formulation 1 of Example 1, except that calcium citrate tetrahydrate was replaced with calcium chloride or calcium phosphate, respectively. In each case, the weight percentage of the calcium salt was adjusted to maintain the calcium in the formulation at the same molar concentration, which was 47 mmol / L. Thus, the plant-based milks were prepared with the following formulations.

[0084] [Table 6]

[0085] Hot milk and coffee beverages were prepared using the milk obtained from Formulation 1, Formulation 3, and Formulation 4. For each milk, 120 g of milk was foamed with a Milk Frother Aeroccino. The foamed milk was then introduced into 100 g of hot coffee (prepared in the same manner as in Example 2.2).

[0086] The beverage prepared with the milk of Formulation 1 showed 130 mL of foam, which means a very high foaming property of 108% on top of the liquid. The foam was dense, the bubbles remained small, and it provided a stable and creamy mouthfeel over time without the need to add a stabilizer such as a hydrophilic colloid.

[0087] The beverage prepared with Formulation 3 showed no foam on top of the liquid.

[0088] The beverage prepared with Formulation 4 resulted in 120 mL of foam, which means a foaming property of 100% on top of the liquid.

[0089] The beverage prepared with the milk of Formulation 1 provided the best creamy mouthfeel and the physical stability of the product.

[0090] Figure 2 provides photographs of beverages prepared with three milks and the particle size distribution of aggregates of these three milks prepared with different formulations. The particle size distribution of the aggregates was measured using a Malvern® Mastersizer 3000 or equivalent measurement system. For the measurement, the sample was dispersed in a Hydro SM measurement cell until a obscuration rate of 9 - 10% was obtained and then analyzed with the Mastersizer.

[0091] Example 5 A new plant-based milk was prepared using the same ingredients as in Formulation 1 of Example 1, except that two calcium salts were used, i.e., a part of calcium citrate tetrahydrate was replaced with calcium carbonate. The weight percentage of the calcium salts was adjusted to maintain the same molar concentration of calcium in the formulation, resulting in 190 mg of Ca / 100 g of milk. Thus, the plant-based milk was prepared with the following formulation.

[0092]

Table 7

[0093] This milk was used as a creamer to prepare three beverages containing coffee at three different mixing ratios of 1:1, 1:2, and 1:3 (milk:coffee). Soft aggregation and sedimentation were observed in the three beverages.

[0094] Similar results may occur with a similar plant-based milk containing calcium phosphate instead of calcium carbonate.

[0095] Example 6 A new plant-based milk was prepared using the same ingredients as in Formulation 1 of Example 1, except that disodium phosphate was used instead of dipotassium phosphate. The amount was adjusted to obtain a similar molar concentration as that of dipotassium phosphate in Formulation 1. At the amount of disodium phosphate required for this adjustment (0.73 wt% of the composition), a direct and unpleasant effect on the taste of the milk occurred.

[0096] Example 7 - Soybean Protein Milk According to the Present Invention A plant-based milk was prepared from the following ingredient composition:

[0097]

Table 8

[0098] Iced latte coffee and hot latte coffee were prepared with this milk in the same way as in Example 2.2. The hot coffee latte showed a 190 mL foam layer and the iced coffee latte showed a 120 mL foam layer. This layer remained stable over time.

[0099] The milk of the present invention has the advantage of ensuring aggregation stability with a short ingredient list (only one calcium salt and no gums, hydrophilic colloid thickeners or synthetic emulsifiers) while providing the foam quality (no soft aggregation, mouthfeel, foam stability over time, foam volume) required for coffee preparations. The present invention may also be in the following aspects. [1] The following components: At least one plant protein as the only protein source of the composition, At least one vegetable oil or fat, At least one natural sweetener, Calcium citrate tetrahydrate as the only calcium salt in the composition, At least one buffering agent selected from the list of dipotassium phosphate, disodium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and their mixtures and the corresponding acids thereof, Optionally, flavoring agents, coloring agents and / or vitamins, Water, A liquid vegetable milk having a component composition containing The milk is a liquid vegetable milk that does not contain gums, hydrophilic colloid thickeners, and synthetic emulsifiers. [2] The mineral composition of the milk is such that, for the concentration of citrate contained at 7 - 70 mmol / L, 10 - 100 mmol / L of Ca, 10 - 80 mmol / L of Na, 20 - 200 mmol / L of K, 15 - 150 mmol / L of P, and the properties and amounts of the above components are selected, the liquid vegetable milk according to item 1. [3] The liquid vegetable milk according to any one of items 1 or 2, wherein the at least one plant protein is only pea protein or only broad bean protein. [4] The liquid vegetable milk according to any one of items 1 - 3, wherein the at least one plant protein is present in the component composition in an amount of 2 - 8% by weight of the component composition. [5] The liquid vegetable milk according to any one of items 1 - 4, wherein the at least one vegetable oil or fat is present in the component composition in an amount of 1 - 5% by weight of the component composition. [6] The liquid vegetable milk according to any one of items 1 - 5, wherein the at least one natural sweetener is present in the component composition in an amount of 1 - 10% by weight of the component composition. [7] The liquid vegetable milk according to any one of items 1 - 6, wherein calcium citrate tetrahydrate is present in the component composition in an amount of 0.18 - 1.8% by weight of the component composition. [8] The liquid vegetable milk according to any one of items 1 - 7, wherein the buffering agent is dipotassium phosphate, and the dipotassium phosphate is present in the component composition in an amount of 0.5 - 1.8% by weight of the component composition. [9] The component composition is Pea protein isolate, At least one vegetable oil, At least one natural sweetener, Calcium citrate as the only calcium salt of the composition, dipotassium phosphate, water, and optionally containing a fragrance, a colorant and / or a vitamin, the liquid plant milk according to any one of items 1 to 8.

[10] The component composition is soybean protein isolate, at least one vegetable oil, at least one natural sweetener, Calcium citrate as the only calcium salt of the composition, dipotassium phosphate, water, and optionally containing a fragrance, a colorant and / or a vitamin, the liquid plant milk according to any one of items 1 to 9.

[11] The at least one plant protein and the at least one vegetable fat are emulsified to form aggregates in the milk, the liquid plant milk according to any one of items 1 to 10.

[12] The average diameter D[4,3] of the aggregates is in the range of 1 to 30 μm, the liquid plant milk according to item 11.

[13] The pH of the milk is included in 6.7 to 7.8, the liquid plant milk according to any one of items 1 to 12.

[14] The total solids content is 8% by weight to 24% by weight, the liquid plant milk according to any one of items 1 to 13.

[15] A method for preparing a plant milk according to any one of items 1 to 13, wherein the method comprises mixing water, the at least one plant protein, the at least one vegetable oil or fat, the at least one natural sweetener, calcium citrate tetrahydrate, the at least one buffering agent and optionally a fragrance, a colorant, a vitamin to obtain an emulsion; optionally adjusting the pH; homogenizing or shearing the composition; heating the homogenized composition or the sheared composition; aseptically filling the composition into a container, a method.

[16] Use of the plant milk according to any one of items 1 to 14 as an additive in a coffee-based beverage.

Claims

1. Ingredients below: at least one plant protein as the sole protein source of the composition; at least one vegetable oil or fat, at least one natural sweetener; calcium citrate tetrahydrate as the only calcium salt in said composition; at least one buffering agent selected from the list of dipotassium phosphate, potassium lactate, sodium lactate, potassium carbonate, sodium carbonate, potassium citrate, sodium citrate and mixtures thereof and their corresponding acids, water, A liquid vegetable milk having a composition comprising: The milk is free of gums, hydrocolloid thickeners, and synthetic emulsifiers, and the mineral composition of the milk is such that the citrate concentration is between 7 and 70 mmol / L, 10 to 100 mmol / L Ca, 10 to 80 mmol / L Na, K between 20 and 200 mmol / L, A liquid vegetable milk, the nature and amount of said components being selected so as to contain 15 to 150 mmol / L P.

2. 2. The liquid plant-based milk of claim 1, wherein the at least one plant protein is exclusively pea protein or exclusively fava bean protein.

3. 3. Liquid plant milk according to claim 1 or 2, wherein the at least one plant protein is present in the composition in an amount comprised between 2 and 8% by weight of the composition.

4. Liquid vegetable milk according to any one of claims 1 to 3, wherein the at least one vegetable oil or fat is present in the composition in an amount comprised between 1 and 5% by weight of the composition.

5. Liquid vegetable milk according to any one of claims 1 to 4, wherein the at least one natural sweetener is present in the composition in an amount comprised between 1 and 10% by weight of the composition.

6. Liquid vegetable milk according to any one of the preceding claims, in which calcium citrate tetrahydrate is present in the composition in an amount comprised between 0.18 and 1.8% by weight of the composition.

7. Liquid vegetable milk according to any one of claims 1 to 6, wherein the buffering agent is dipotassium phosphate, said dipotassium phosphate being present in the composition in an amount comprised between 0.5 and 1.8% by weight of the composition.

8. The composition of the components is pea protein isolate, at least one vegetable oil or fat, at least one natural sweetener; calcium citrate tetrahydrate as the only calcium salt in said composition; Dipotassium phosphate, and A liquid vegetable milk according to any one of claims 1 to 7, which comprises water.

9. The composition of the components is fava bean protein isolate, at least one vegetable oil or fat, at least one natural sweetener; calcium citrate tetrahydrate as the only calcium salt in said composition; Dipotassium phosphate, and A liquid vegetable milk according to any one of claims 1 to 8, which comprises water.

10. 10. Liquid plant-based milk according to any one of claims 1 to 9, wherein the at least one plant protein and the at least one plant oil or fat are emulsified to form agglomerates in the milk.

11. 11. The liquid plant milk of claim 10, wherein the average diameter D[4,3] of the aggregates is in the range of 1 to 30 μm.

12. Liquid vegetable milk according to any one of the preceding claims, wherein the pH of the milk is comprised between 6.7 and 7.

8.

13. Liquid plant milk according to any one of the preceding claims, having a total solids content of between 8% and 24% by weight.

14. A liquid vegetable milk described in any one of claims 1 to 13, further comprising flavorings, colorants and / or vitamins.

15. A method for preparing a plant-based milk according to any one of claims 1 to 14, said method comprising the steps of: forming a composition by mixing water, the at least one vegetable protein, the at least one vegetable oil or fat, the at least one natural sweetener, calcium citrate tetrahydrate, and the at least one buffering agent to obtain an emulsion; homogenizing or shearing the composition; heating the homogenized or sheared composition; and aseptically filling the heated composition into a container.

16. The method of claim 15, further comprising adjusting the pH of the composition after the mixing step.

17. The method of claim 15 or 16, wherein the composition further comprises a fragrance, a colorant and / or a vitamin.

18. 15. A plant-based milk according to any one of claims 1 to 14 for use as an additive in a coffee-based beverage.

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