Milk Substitutes TRIZ Cases
- Plant-Based Milk Composition for Stable Coffee Foam
Calcium citrate tetrahydrate and selected buffers help plant-based milk foam well in coffee without flocculation, gums, or synthetic emulsifiers.
- Plant-Based Dairy Formulation Using Mineral Salts for Dairy-Like Taste
Specific mineral salts such as sodium lactate and copper gluconate reduce off-notes in plant-based dairy alternatives and improve dairy-like taste.
- Pea-Oat Protein Powder Composition for Acid-Stable Reconstitution
Enzymatic treatment and spray drying help a pea-oat protein powder keep high protein and fiber while dispersing cleanly in coffee without sediment.
- Foaming Liquid Creamer Composition for Stable Shake-Formed Foam
A clean-label creamer balances protein, fat, and viscosity to create stable shake-formed foam without synthetic emulsifiers.
- Enzymatically Treated Soluble Rice Flour for Maltodextrin Replacement
Enzymatic hydrolysis of starch and protein creates soluble rice flour with maltodextrin-like viscosity for clean-label food products.