Rheology & Tribology: Predicting the Mouthfeel of Plant-based Milks

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Video Transcript for Rheology & Tribology: Predicting the Mouthfeel of Plant-based Milks:

Rheology and soft tribology in combination can allow for benchmarking in the comparison of behaviours for example if you have a plant-based product and a dairy-based product You may wish to compare how those particular products Benchmark against each other in terms of tribology we can look at mouthfeel and lubricity so looking at the coefficient of friction and how those particular products interact or in terms of rheology we can look at viscosity which may be related to storage and handling behaviours of a particular product.

Viscosity data can be collected using a rheometer and can give insights into the flowability behaviours of a material at a range of different Shear rates in this particular experiment plant-based milk drinks and dairy-based milk drinks were compared with each other and we changed the shear rate as we went therefore getting valuable insight into the flood or dairy-based behaviours, for example, looking at the data both almond and soya milk are more viscous than the coconut hazelnut full fat and semi-skim milks at low Shear rates in addition both almond and soya milk show a higher degree of non-Newtonian Shear thinning behaviour, particularly at low Shear rates the difference identified here could have a significant impact upon the products themselves and potentially how consumers interact with them.

Tribology can reveal how changes in the rate of Shear affect the coefficient of friction of a particular product again benchmarking is something that’s really useful here the dairy-based milks both showed the highest coefficient of friction over the shear rates tested whereas plant that makes Milk show a much lower coefficient of friction what this means is that plant-based milks can be classified as being much more lubricious than the dairy-based Felts when the article in the description we cover viscosity and pouring stirring and swallowing tribology and lubricity and late stage mouth feel simple visual benchmarking in protein fat replacement or other changes the article can be found in the description or by visiting www.rheologylab.com and searching predicting the mouthfeel of plant-based milks!

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Dr Philippa Cranwell Applications Research and Development Manager