Protein stabilisation

Honey almond milk

almond milk on a wooden table
almond milk on a wooden table



Ingredient Amount % as is
Water 92.70
Honey 5.00
Almond butter 2.00
Ticaloid® Pro 181 AG 0.25
Salt 0.03
Sodium phosphate 0.02


  1. Blend almond butter and mix with water until evenly dispersed.
  2. High shear mix at 10,000 rpm.
  3. Strain through a 200 mesh screen to remove large almond particulates.
  4. Add the gum blend and mix for 7 minutes at 210 rpm.
  5. Add the remaining ingredients and mix an additional 10 minutes.
  6. UHT Process: preheat 65°C; final heat 130°C for 3 seconds; homogenise to 180 bars (140/40).
  7. Collect cold under sterile hood into sterile containers.

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