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Potato milk

27.01.2018

A researcher from the University of Lund (Sweden), Eva Thornberg, took up the development of potato milk. One of the motives for creating the drink is allergy. In Norway, 1-3% of the population suffers from allergies to milk and dairy products. People with lactose intolerance need an alternative replacement.

"One of the concerns is the fortification of milk from potatoes with essential omega-3 polyunsaturated fatty acids, which are mainly found in fatty fish," said Eva Thornberg.

Omega-3 acids are useful in that they eliminate the negative effects of harmful fatty acids and neutralize their oxidation products in the human body. It is technically difficult to convert a vegetable base into a creamy product such as milk. This is because plant proteins are more difficult to extract than animal proteins.

Thornberg discovered that creaminess can be achieved when the protein and starch in potatoes are heated in a certain way and mixed with canola oil, which is rich in omega-3 fatty acids.

According to the scientist, potato milk will contain 6% rapeseed oil. This means that 250 ml of alternative milk will cover half of the daily requirement of omega-3. In addition, the new dairy product does not contain allergens. In the future, potato milk will be marketed as an alternative to regular milk, yogurt, cream and ice cream.

The drink has already been tested in laboratory conditions, so it will probably go on sale this year. At first, most likely, it will be a cocktail of potato milk with apple juice and fruit.

The method of making the emulsion is patented under the name of Veg of Lund.

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