Golden milk, also known as turmeric latte, has gained popularity in recent years as a caffeine-free, healthy alternative to coffee. This traditional Indian beverage has been touted for its potential health benefits, particularly due to the presence of curcumin, a bioactive compound found in turmeric. Researchers at the University of Georgia have developed an innovative method to create a plant-based, instant version of golden milk that not only preserves the beneficial properties of the ingredients but also extends its shelf life.
The process, presented at the fall meeting of the American Chemical Society, involves extracting curcumin from turmeric using an alkaline solution to make it more soluble. This solution is then added to soy milk, creating a dark yellow color. By neutralizing the pH and freeze-drying the mixture, the researchers were able to produce an instant golden milk powder. This method not only extracts curcumin more efficiently than traditional techniques but also encapsulates it in oil droplets within the soy milk, making it more bioavailable and shelf-stable.
The researchers chose soy milk for its high amino acid content, but they believe that this method could be applied to other plant-based milks as well. By encapsulating curcumin in soy milk, the team has demonstrated the potential to enhance the nutritional value of plant-based beverages and reduce food waste by utilizing by-products from fruit and vegetable farming.
While more research is needed before this instant golden milk becomes commercially available, the initial results are promising. The researchers hope that their work will not only improve the nutritional value and convenience of golden milk but also educate consumers about the chemistry behind their favorite beverages. By explaining the science behind simple kitchen practices, the team aims to enhance the understanding and appreciation of food chemistry among the general public.
The development of this innovative method was supported by startup funding from the Department of Food Science & Technology at the University of Georgia. The researchers are optimistic about the potential applications of their pH-driven extraction approach for developing curcumin-infused plant-based milks and other food products in the future.
In conclusion, the research presented at the American Chemical Society meeting highlights the importance of sustainable and healthy food innovations to meet the growing global demand for nutritious and affordable options. By harnessing the potential of plant-based ingredients and developing efficient processing methods, researchers are paving the way for a more sustainable and health-conscious food industry. The future of plant-based foods looks promising, thanks to innovative techniques like the one developed for creating instant golden milk.