Dairy Substitutes

Abstract

Dairy substitutes encompass a wide range of products and are manufactured by most food companies, utilizing fats, proteins, carbohydrates, and functional food additives including starches, gums, and emulsifiers. The specific requirements for individual ingredients is dependent on the type of product being manufactured and the processing methods employed. Substitutes are available for every common dairy food. Products that have gained the largest markets are substitutes for butter and creams. Substitute evaporated milk and whole milk powders have become widely established in Far Eastern countries, where they can replace up to 80% of standard dairy foods. Much of the basis for the development of substitute dairy foods lies in the lower cost of vegetable fats compared to butter fat. In certain cases, the substitute food products have largely replaced dairy products. This is particularly true for vegetable‐based spreads (eg, oleomargarines and related products, whipped toppings, and coffee whiteners). Casein, a milk protein, is widely used in many dairy substitutes. Imitation dairy foods that are considered to be important in human nutrition must be nutritionally equivalent to the dairy product that they imitate.