Astringency is an unpleasant aftertaste in plant-based alternatives to milk that is frequently described as a drying-out sensation in the mouth. As part of this project initiated by potiio GmbH and ETH Zurich, astringency will be minimised using an innovative bottle technology from potiio, which uses a mechanical approach to influence the taste qualities of drinks.
A Study on Reducing Astringency in Pea Milk with Dual-Compartment Bottle Technology: This project aimed to reduce astringency in pea milk using a two-compartment bottle with water mixed with guar gum or soy lecithin, followed by pea milk. Initial experiments suggested these agents might reduce astringency by adhering to the tongue. However, a sensory test with 53 participants using this system showed no significant reduction in astringency, indicating the approach using the two-compartment bottle was ineffective in minimizing the 'dry mouth' sensation commonly associated with pea milk. In contrast, the project found that the new bottle technology can improve the taste profile of beverages. The bottle technology is patent pending and is therefore used for a different purpose.
This text was translated with DeepL
In the Food 4.0 programme, the Swiss Academies of Arts and Sciences, under the leadership of the Swiss Academy of Engineering Sciences SATW, support innovative project ideas that are at the very beginning of development. In particular, the programme supports projects that demonstrate new perspectives for the successful development of the Swiss food system. The selected projects make an important contribution to solving the greatest challenges and address the topics of food waste, sustainability and health.
