Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts
As interest in sustainable, plant-based dairy alternatives continues to rise, ensuring stability and functionality is crucial, especially for barista-style applications. This thesis, carried out in collaboration with Sproud, a Swedish company specializing in pea-based milk alternatives. The research focused on two key areas: how different emulsifiers and processing methods affect product formulati
