Plant-based milks have different nutritional profiles. The taste, flavor and texture (from creamy to juicy) of these milks are truly diverse. There are different approaches in terms of content among manufacturers. Some companies use only plant matter and water, while others use a variety of oils, such as canola oil, to enhance mouthfeel. Some also add thickening, emulsifying and binding agents to soften the consistency. In this respect, it is important for what purpose all plant milks will be used.
The important point here is that the nutrients found in plant milk are very different from those found in cow's milk. Except for the rare soy milk, vegetable milks do not have the same protein effect. Each has its own nutritional benefits and a variety of vitamins and minerals. There is also a myriad of variations when it comes to fat, carbohydrate and protein content. Some companies add some vegetable oil to increase the fat content of vegetable milk. In this regard, non-milk fat search studies carried out in advanced laboratories are important.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are quality tests - oil search services other than milk fat.
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