What are the ingredients in Milklab?

Milklab is a popular brand known for its range of plant-based milks, but many customers wonder exactly what are the ingredients in Milklab's various products. All Milklab milks start with a base of filtered Australian water and then build upon that with a unique combination of core ingredients, stabilizing gums, and other additives to create a barista-perfect texture.

Quick Summary

This article breaks down the ingredients found in Milklab's almond, oat, soy, and macadamia barista milks, detailing the primary components like nuts or oats, oils, and other additives. We also explore the function of common stabilisers and emulsifiers, providing a clear overview of what makes each Milklab product unique.

Key Points

• Almond Milk: Contains Australian almonds (3.5%), sugar, sunflower/canola oil, maltodextrin, mineral salts, vegetable gums, and sunflower lecithin.

• Oat Milk: Made with Australian oat flour (10%), sunflower oil, acidity regulators, salt, and vegetable gums.

• Soy Milk: Features a Milklab™ soy blend (4.4%), canola oil, maltodextrin, sugar, natural flavours, acidity regulators, sunflower lecithin, and stabilisers.

• Macadamia Milk: Includes Australian macadamias (2.5%), sugar, vegetable protein, maltodextrin, mineral salts, vegetable gums, and sunflower lecithin.

• Functional Additives: Acidity regulators prevent curdling, stabilizers prevent separation, and emulsifiers create smooth texture.

• Barista Performance: Milklab's unique blends are designed for texturing and stretching in coffee.

• Sourcing: The brand emphasizes local and sustainable sourcing.

Milklab has established itself in the coffee industry by producing plant-based milks designed for baristas. The ingredients in Milklab products are carefully chosen to ensure the milk performs well when steamed for coffee. This section details the ingredients for some of Milklab's popular varieties.

The Ingredients in Milklab Plant-Based Milks

Milklab offers several plant-based options tailored for coffee. Their Almond milk contains Australian almonds (3.5%), sugar, vegetable oil, and additives for texture and stability. The Oat milk uses Australian oat flour (10%), sunflower oil, and regulators. Soy milk features a Milklab™ soy blend (4.4%), canola oil, and other stabilizers. Macadamia milk includes macadamias (2.5%), sugar, vegetable protein, and gums. For detailed ingredient lists for each product, please refer to the Milklab website: {Link: MILKLAB https://www.milklabco.com/}.

Milklab vs. Standard Dairy Milk: A Comparative Look

To understand Milklab's formulation better, it's helpful to compare it against standard dairy milk. This comparison table highlights key differences in ingredients, intended use, and other properties.

Feature	Milklab Plant-Based Milks	Standard Dairy Milk (e.g., Full Cream)
Primary Ingredients	Water, almonds/oats/soybeans/macadamias, oils, sugar, stabilizers, emulsifiers, mineral salts	Milk solids, water
Dairy-Free	Yes, all varieties are dairy-free	No, contains dairy
Intended Use	Specifically formulated for use in coffee, designed for high-performance texturing	Can be used in coffee, but not specifically formulated for the same barista performance
Common Additives	Vegetable gums (gellan, xanthan, locust bean), maltodextrin, lecithin, mineral salts	May be fortified with vitamins A and D, but typically has fewer additives
Taste Profile	Varies by variety (nutty, creamy, oaty), often with subtle sweetness added	Varies by fat content (full cream, low-fat), with a distinct dairy flavor
Curdling in Coffee	Less prone to curdling in hot coffee due to added mineral salts as acidity regulators	Can curdle in highly acidic coffee if not tempered or handled correctly

Understanding Additives in Milklab

The additives in Milklab products serve specific functions. Acidity regulators prevent curdling when the milk is heated, which is important for coffee applications. Stabilizers like vegetable gums help maintain a consistent texture and prevent separation of ingredients. Emulsifiers such as sunflower lecithin ensure that oil and water components blend smoothly, contributing to creaminess and foam quality. Maltodextrin, a carbohydrate, adds body and improves mouthfeel.

Conclusion

In summary, the ingredients in Milklab plant-based milks combine natural elements with functional additives to achieve optimal performance for baristas. The base ingredients like almonds, oats, soy, or macadamias provide flavour, while additives like emulsifiers, stabilizers, and acidity regulators contribute to texture and stability in hot beverages. This deliberate formulation is why Milklab is favored in coffee settings. Milklab also focuses on sustainable and local sourcing, adding to the appeal for consumers.

Authoritative Outbound Link

For further information on Milklab's products and their sourcing practices, please visit their official website: MILKLAB

Frequently Asked Questions

What is the primary difference between Milklab's various plant-based milks?

The main difference lies in the primary ingredient, which gives each milk its unique flavor and character. For instance, almond milk uses almonds, oat milk uses oats, soy milk uses a specific soy blend, and macadamia milk uses macadamias.

Why does Milklab use acidity regulators in its ingredients?

Acidity regulators, like potassium citrate and dipotassium phosphate, are crucial for balancing the acidity of espresso. They prevent the plant-based proteins in the milk from curdling and separating when heated, ensuring a smooth, stable pour.

Does Milklab use natural ingredients?

Milklab uses a mix of natural base ingredients, such as Australian almonds, oats, and macadamias, alongside functional additives like vegetable gums and lecithin. They state their products are free from artificial colours, flavours, and preservatives.

Are Milklab products vegan?

Yes, all Milklab plant-based milk products are suitable for vegans, as they contain no dairy ingredients.

Why are emulsifiers like sunflower lecithin included in Milklab's ingredients?

Emulsifiers help to create a stable mixture of ingredients that would otherwise separate, such as oil and water. Sunflower lecithin ensures a consistent, smooth texture and high-quality foam for coffee.

Are all Milklab products gluten-free?

No. While Milklab Almond and Soy are gluten-free, Milklab Oat contains gluten from the oat flour.

What is maltodextrin, and why is it in Milklab?

Maltodextrin is a food additive often derived from corn starch. It is used as a thickener and bulking agent to improve the body and mouthfeel of the milk, contributing to its creamy texture.