date:Oct 18, 2018
non-dairy milk.
Stability and pH levels may present color concerns in such products.
Colors sourced from anthocyanins have limited stability in soy- and almond-based products, said Ashlee Martin, senior application scientist for Chr. Hansen, which has a U.S. office in Milwaukee. Along with the short-term stability, these plant-based products have an additional background color that will need to be worked with.
Alternative milks present technical challenges because they have a neutral pH, some