Milk substitutes

‫‪Group members‬‬
‫الكود‬ ‫االسم‬
‫‪335‬‬ ‫‪.1‬محمود خالد شامي‬
‫‪474‬‬ ‫‪.2‬محمد عبد المعطي عنتر‬
‫‪448‬‬ ‫‪.3‬محمد عيد‬
‫‪023‬‬ ‫‪.4‬يوسف محمد جبر‬
‫‪068‬‬ ‫‪.5‬يوسف حمد ربيع‬
‫‪552‬‬ ‫‪.6‬مصطفي أشرف علي‬
‫‪067‬‬ ‫‪.7‬عبد الرحيم أحمد بدوي‬
‫‪511‬‬ ‫‪.8‬محمد حسن حسين‬
‫‪566‬‬ ‫‪.9‬أحمد محمد عبد العزيز‬
‫‪528‬‬ ‫‪.10‬محمد أحمد محمد‬
‫‪757‬‬ ‫‪.11‬حازم هشام‬
 Table of Contents

01 Milk substitutes

02 Fat replacers
 Milk substitute from FDA:

Plant-based products that are marketed as

solids as alternatives to milk are made from
nuts (including hazelnuts, walnuts, coconuts,
cashews, and almonds), seeds (including
sesame, flax, and hemp), rice, oats, or legumes
(including soy).
 Milk type How its made Taste / texture Calorie Fat Protein Calcium Vit D Vit B12

Whole cow milk Cow milked using The taste of whole 130 8 8 30 45 60
vaccums the milk can be
transported to factory described as
to be homogenized and slightly sweet and
pasteurized satisfying. It has a
smooth and
velvety texture

Coconut milk Coconut milk is made Coconut milk has 80 5 0 45 25 50

by blending fresh or a distinct tropical
desiccated coconut flavor and a
flesh with water and slightly sweet
then straining the taste. It has a rich
mixture. It has a rich, and creamy
creamy texture and a texture, similar to
distinct coconut flavor. whole milk, and
Coconut milk is can sometimes
commonly used in both have a subtle
sweet and savory coconut aroma.
dishes.
Milk type How its made Taste / texture Calorie Fat Protein Calcium Vit Vit
D B12

Almond Soak almonds in water Almond milk has a mild, nutty 35 2,5 1 45 25 50
milk overnight, then blend them flavor and a slightly sweet
with fresh water. Strain the taste. It is often described as
mixture to remove any being thinner and lighter
solid particles, resulting in compared to whole milk, with
a creamy and nutty- a more watery texture.
flavored milk substitute.
You can sweeten or flavor it
according to your
preference.

Hemp Hemp milk is made from It has a slightly nutty and 110 7 5 2
milk hemp seeds, which are earthy taste with a hint of
blended with water and sweetness. Some people
then strained. describe hemp milk as
having a distinct grassy
flavor. The texture of hemp
milk is generally smooth and
creamy,
 Milk type How its made Taste / texture Calorie Fat Protein Calcium Vit D Vit B12
Cashew To make cashew milk, It has a creamy and 60 2,5 Less than 45 25
milk you soak raw cashews in mildly sweet taste with 1
water to soften them. a subtle nuttiness. The
After draining and rinsing flavor of cashew milk is
the cashews, blend them generally milder
with fresh water in a compared to almond
blender. You can adjust milk. In terms of
the water amount based texture, cashew milk is
on desired consistency. smooth and velvety,
Optional ingredients like with a consistency that
salt, sweeteners, or is similar to whole milk
flavorings can be added
for taste.

Oat milk Oat milk is made by Oat milk has a mild, 130 2,5 4 35 25
blending soaked oats slightly sweet flavor
with water and then with a subtle oaty
straining the mixture. The taste. It is creamier And
resulting milk is creamy thicker than almond or
and has a slightly sweet soy milk and has a
flavor. Oat milk has smooth and velvety
gained popularity as a texture.
dairy-free alternative.
Milk type How its made Taste / texture Calorie Fat Protein Calcium Vit D Vit B12

Soy milk Soy milk is made from Soy milk has a creamy 110 4,5 8 40 30 50
soaked and ground and slightly bean-like
soybeans mixed with taste. It is slightly
water. After blending, thicker than whole milk
strain the mixture to and can have a smooth
remove any residue. or slightly grainy
Soy milk has a mild texture, depending on
taste and can be used the brand.
as a substitute for
dairy milk in various
recipes.

Rice milk Rice milk is made Rice milk is known for 120 2,5 1 30 30
from milled rice, its subtle and slightly
usually brown or white sweet taste. It has a
rice, mixed with water. thinner consistency
The mixture is then compared to whole
blended and strained milk and can be
to remove any solids. described as being
watery.
 Milk substitute
applications. :
1.Juhayna Food Industries has launched a
plant-based segment in response to global
trends and increasing consumer demand. They
aim to satisfy these needs by offering natural,
vegan products with distinctive taste
combinations.
Juhayna becomes the first Egyptian company
to provide a full range of UHT plant-based milk
products, including Almond, Coconut, Oat, Soy,
and Hazelnut milk in 1-liter bottles. These
options align with popular varieties in Europe
and North America, reflecting market share and
growth trends. The company is introducing five
SKUs under the new sub-brand initially.
2- Rice milk:
This rice milk collagen soap
makes your skin feel. Smooth
and relaxed with its young
rice fragrance! How to use:
rub the soap on your palm
and use the. Foam to cleanse
your face
Lactose intolerance
Lactose intolerance is a very common digestive problem. In fact, it affects around
65%Trusted Source of the world’s population. Interestingly, it’s most prevalent in Asia and
South America, but much less common in parts of the Western world, including North
America, Europe, and Australia.
Those who have it don’t have enough of an enzyme called lactase, found in the gut. Lactase
needed to break down lactose, the main sugar found in milk.
Without lactase, lactose can pass through the gut undigested and cause unpleasant symptom
Trusted Source, including:

nausea Pain Gas bloating diarrhea

 Casein allergy
Is the allergy to the casein protein found in milk and cheese?

Swelling of the lips,

hives tongue or throat.

wheezing Coughing or
shortness of breath.

Itching or tingling
feeling around the vomiting
lips or mouth.
✓Casein allergy
test
Casein (f78) IgE – This test is
an allergen-specific IgE
antibody test that quantifies
an individual’s IgE response
to casein. It is an in vitro
quantitative assay, which is
intended to be used in
conjunction with other clinical
information to aid in the
diagnosis of food allergy (5)
Pros and cons of milk and milk substitutes
Cow’s milk
Pros Cons
 Can provide essential  Whole milk is high in
proteins, extra calories calories and fat.
from fats, as well as  lactose intolerance
vitamins and minerals.
 Lactose-free versions are
available for people who
have a lactose
intolerance.
 Almond milk
Pros Cons
 Low in calories.  May contain carrageenan, which may
 Good source of calcium, cause digestive issues in some
vitamin A, and vitamin D. people.
 Naturally lactose-free.
 Need large quantities of water for
cultivation

Soy milk
Pros Cons
 Good source of potassium. Soy is a common allergen for both adults
vitamin A, B-12, and D, and and children
calcium.
 Contains protein more than
cow milk
 Rice milk
Pros Cons
 The least allergenic of milk  High in carbohydrates, so
alternatives. can't be used for diabetics
people
 Naturally sweeter than
other milk alternatives.  Not a good source of
protein.

Coconut milk
Pros Cons
 Not a good source of
 Safe for most people with protein.
nut allergies.
May contain carrageenan,
which may cause digestive
issues in some people.
 Milk substitutes & health

1- Protection against
Alzheimer's

Protection against -2
free radicals
benefits
3- beneficial effects
of phytosterols
1- Protection against
Alzheimer's
a- Milk substitutes contain essential fatty acids
especially oleic acid, linoleic acid, and α-
linolenic acid which promote the growth of
neurons, axon ,dendrites and accelerate the
growth of brains and nervous system in newly
born
b- Oleic acid inhibit prolyl endopeptidase
activity, which is elevated in Alzheimer's
disease patients' brains
 2- Protection against
free radicals
a- Most milk substitutes have antioxidant such as nut
and seed milk which reduce the risk of
cardiovascular diseases, cancer, atherosclerosis, and
diabetes by preventing free radicals from oxidizing
. nucleic acids, proteins, lipids, and DNA
b- Another example is sesame lignan which enhance
detoxification of the liver, reducing the occurrence of
tumors, protecting of neuronal cells from oxidative
stress
● 3- beneficial effects of phytosterols
a- Phytosterols, a component in many milk substitutes,
are similar to cholesterol in structure so they tends to
compete with cholestrol in digestibilty and apsorbtion
so they reduce blood cholesterol by limiting its
apsorbtion from small intestine and give low chance in
occurrence of coronary heart disese
b- They have high antioxidant effect makes them
preventative agents against cancers ex
Beta-sitosterol prevents human colon cancer
c- Phytosterols increase the activity of cells that are
designed for the recognition, response, and recalling of
antigens so they modulate the immune system
d- They also promote the collagen production thus
protecting skin against aging
Adverse effect of milk substitute
lack of nutrients content -1
a- Although existing of several milk
substitutes, they can't replace the
nutritional value of cow's milk completely
:due to
Rice milk has less protein content -
Soy milk has higher protein but with -
other defects like beany flavor and
containing anti nutrients like trypsin
inhibitor, saponin and phytic acid
 2- bioavailability
a- Sesame has phytate which decrease
absorption of Ca, Zn, Fe, Mg and oxalate
which decrease absorption of Ca only
b- phytic acid found in oat, soy and
cashew milk substitutes prevents the
absorption of Zn and Fe
c- Polyphenols have a thaminase effect
which inactivate thiamin and decrease
protein digestion by binding to enzymes
 3- effect on oral health
a- Some producers add sugars to sweeten
plant-based milk substitutes to increase
market acceptance but actually they increase
occurrence of tooth decay and dental caries
b- Increase sugar will induce formation of
biofilm of streptococcus mutans on tooth
surface so sugar fermentation occur results
in lowering pH and acidic media which
suppress the demineralisation-
remineralization balance ends in low mineral
content in tooth and low prevention
 Fat replacers
An ingredient that can be used to provide some or all
the functions of fat.
1.Hydrogenated fat
By partial hydrogenation of edible oils containing
unsaturated fatty acids to saturated fats.
 Margarine
 Baked goods.
 Fried foods
 shortening
 2.Fat-Based Fat Replacers:
Fat-based fat substitutes have chemical structures that are similar to
triacylglycerol but have lower or no calorie content.
 Olestra (Olean): an artificial fat replacement. As fat-based fat
replacements are too big to be digested and contain more fatty acids
than triglycerides, they don't add calories or fat. Excessive use of fat-
based fat replacements may result in gastrointestinal adverse effects or
the loss of fat-soluble vitamins. Baking, chocolate, confections, snacks,
and savory dishes all employ fat-based fat replacements.
 3.Carbohydrate based fat replacers
2 main features allow Carbohydrate to be used as fat replacer: They ar
macromolecules that bring to fat depleted products characteristic
physicochemical and sensory properties like viscosity and thickness.
 Examples of carbohydrate-based fat replacers
 Maltodextrin: Derived from starch, usually corn or potato.
 Modified Food Starch: Treated to alter its properties as a fat mimic.
 Gums (e.g., guar gum, xanthan gum): Extracted from plants or produced
through fermentation. have many unique properties. They hold water, im
a creamy texture, and add form and structure that are similar to fat. The
cannot be used for cooking or frying.
 4.Protein-Based Fat Replacers:
Since heat treatment can change the structure of protein-
based fat replacers, as a result, these replacers are not
appropriate for baking or frying. Since they lose their
creaminess when heated, these substitutes can be used to
make cold baked goods like ice cream. are blended to trap
water, and to create a creamy liquid that is similar to fat.
 Example of protein-based fat replacers
 Casein: Often derived from milk.
Pros and cons of fat replacer:
Pros of Olestra: Cons of Olestra:
(1) Fat replacer
 Calorie Reduction  Digestive Issues: as cramping, loose
1.Olestra "a fat replacer" stools, and other gastrointestinal
discomfort, especially when consumed
is a synthetic compound  Fat Replacement: as in snacks
in large quantities.
like potato chips and baked
that mimics the goods, without compromising  Nutrient Absorption Interference:
properties of fat, but it's taste and texture. Olestra can interfere with the absorption
of fat-soluble vitamins and other
not absorbed by the body, nutrients, which may lead to
 Healthier Options: for
which means it passes consumers concerned about
deficiencies if foods containing olestra
are consumed regularly without proper
through the digestive caloric intake and fat
nutritional consideration.
consumption.
system without  Taste and Texture: Some consumers
contributing any calories have reported that products made with
olestra can have a different taste
compared to those made with traditional
fats
 2. Hydrogenated fat
Pros cons
Fat hydrogenation produces trans 1- Cardiovascular diseases
molecules that are far more resistant to High blood cholesterol, especially low-
breakdown caused by oxygen. Prepared density lipoprotein (LDL), is widely
food's shelf life is significantly extended acknowledged to be a risk factor for
by this. Longer shelf life allows foods to atherosclerosis and coronary heart
be kept at room temperature for longer disease.
periods of time. 2- Interference with essential fatty acids:
 Cost TFA compete with EFA for the enzyme
 Vegetarian systems involved in these reactions. High
intakes of TFA have been shown to
influence the metabolism of EFA in
experimental animals when the EFA intake
was low.
3- Obesity: Research indicates that trans-
fat may increase weight gain and
Food products made from avocado
oil include:
1. Margarine
Is a spread used for flavoring, baking,
and cooking. It is most often used as a
substitute for butter. most margarine
consumed today is made from vegetable oil.
Margarine consists of:
 Water-in-fat emulsion
 Tiny droplets of water dispersed
uniformly throughout a fat phase in a
stable solid form
 2.Cheese analogue
Cheese analogs (more widely
:known as cheese
alternatives) are products
used as culinary
replacements for cheese.
They are usually products
made by blending other
fats.
3.Shortenings
Fat replacers & health
Benefits
prevention against heart -1
diseases
By reducing cholesterol blood
levels such as oatrim, a
carbohydrate-based fat
replacer or beta glucan based
fat replacers
Prevention against Obesity -2
By aiding in weight loss either by
greater satiety or by delayed stomach
emptying as xanthan gum
application in some manufacturers -3
Like maltodextrin which providing
energy and encapsulating vitamins
and helping in lowering the risk of
gastrointestinal distress
 Adverse effects

digestive problems: High amount of -1

some fat replacers can cause diarrhea,
flatulence, bloating, stomach cramps
and stool softening or loosening like
polydextrose and olestra
hyperglycemia: Digested maltodextrin has quickly -2
absorbed glucose in small intestine cause high
glycemic load and higher postprandial glycemia
bioavailability -3
a- Decreased protein efficacy and lipid utilization ex
guar gum
b- Decreasing apsorbtion of lipid soluble foods and
vitamins A,D,E,K by lipid soluble, non absorbable
and non digestive fat replacer like olestra
 Thanks!
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