ISSN 2310-5283 e-ISSN 3041-1432 UDC 67; 68; 33
en

https://doi.org/10.62763/cb/2.2025.30

Vol. 18, No. 2, 2025

30-42

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    • Plant-based milk powders: A critical review of processing techniques, functional properties, and food applications

    Іgor Dudarev Vasylyna Shemet Oleksandr Karakulko

    Received 15.08.2025, Revised 01.12.2025, Accepted 26.12.2025 Published 02.01.2026

    Abstract

    The growing demand for sustainable and functional food ingredients has intensified interest in plant-based milk powders as alternatives to conventional dairy products. The aim of this study was to evaluate plant-based milk powders by comparing their physicochemical, nutritional, and functional properties and processing technologies. The study was based on a structured analysis of scientific literature, including systematic database searches. Plant-based milk powders are emerging as versatile and promising food ingredients due to their distinctive physicochemical, nutritional, and functional properties. These powders can be obtained from a variety of plant-based milks. It was found that plant-based milk powders exhibit significant variability in macronutrient composition depending on the raw material. Almond milk powder is characterised by a high fat content, soy milk powder is rich in protein, whereas oat and rice milk powders are predominantly carbohydrate-based. These powders exhibit a wide range of physicochemical properties, which significantly affect their reconstitution. Solubility varies markedly among different types, ranging from low values in almond and soy milk powders to very high values in oat milk powder, reaching up to 98.5%. Bulk density ranges from 0.25 to 0.61 g/mL, moisture content from 2.1 to 7.9%, and pH from 5.6 to 6.9, reflecting variations in raw materials and processing conditions. The production of plant-based milk powders involves several critical stages. It was established that drying plays a pivotal role, as it directly influences powder properties. The combination of nutritional composition and physicochemical properties makes plant-based milk powders suitable for bakery products, confectionery, frozen desserts, chocolate, sauces, pâtés and sausages, fermented foods, and dairy alternatives, thereby supporting the development of sustainable, functional, and nutritionally balanced food systems

    Keywords:

    plant-based alternatives; functional food; lactose-free food; nutritional value; plant-based beverages

    Suggested citation
    Dudarev, І., Shemet, V., & Karakulko, O. (2025). Plant-based milk powders: A critical review of processing techniques, functional properties, and food applications. Commodity Bulletin, 18(2), 30-42. https://doi.org/10.62763/cb/2.2025.30
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