page_title: Pea milk
section_title: Taste and composition
hierarchical_section_title: Pea milk / Taste and composition
caption_attribution_description: English: I tried to show as many relevant stereo bonds as I could, but it might still need some work.
context_page_description: Pea milk is a type of plant milk made using pea protein, which is made of yellow peas. Commercial pea milk typically comes in sweetened, unsweetened, vanilla and chocolate flavours, and is usually enriched with vitamins. It is marketed as a more environmentally-friendly alternative to almond milk and a non-GMO alternative to soy milk. The two largest brands of pea milk are Ripple Foods and Bolthouse Farms. Pea milk is a plant-based alternative to dairy milk. It is available in several countries including the USA, UK and Australia and is vegan, nut free and lactose free. Pea milk is a part of plant milks, which are gaining in popularity due to increased lactose intolerance among consumers and demand for environmentally sustainable products. The plant-based milk industry as per 2019 estimates is worth approximately $5 billion USD and will reach a value of $26 billion USD in 5 years. There has been research in the role of pea proteins in preparing infant formula, yoghurt and calf mixtures. The colour is off-white and pea milk is made through crushing yellow split peas and mixing the soluble components with water. Pea milk may also be prepared at home.
context_section_description: Using RDI (Reference Daily Intake) as a measurement, commercially available pea milk in the US contains 13% of potassium, 10% of Vitamin A, 30% of Vitamin D, 15% of Iron, along with 4.5 grams of fat and 290 kilojoules (70 kilocalories) per 240 millilitres (8 US fl oz) (unsweetened, original flavour).
  Pea milk also contains vitamin B3, B6, B12, calcium and Cys Met, a form of protein. Peas also contain high levels of starch, fibre and protein, and are inexpensive to fractionate. Some types of pea milk contain algal oil, which contains omega-3 fatty acids, and a pea-milk company in the US has stated that pressure, salt and temperature are used in their laboratories to ensure that the plant proteins are present in the product without the plant-like pea taste.
  
  The Australian version of pea milk has zero sugar per cup in the original version, the same level of protein and calcium, but less sugar than dairy milk. The 'original' flavoured version of American pea milk has half the sugar of 2% dairy milk. 
  According to Dr Sonja Kukuljan, nine essential amino acids are present in pea milk.  Another dietitian, Alexia Beauregard, has stated that plant proteins in general have fewer amino acids than meat and eggs. An independent Australian dietitian has stated that soy milk fortified with calcium would be a more nutritionally balanced alternative to pea milk.
  The Australian version of pea milk is described to have an off-white colour and is high in omega-6 fats. Business Insider Australia also described an American brand of pea milk to have a savoury aftertaste, vegetable-like quality, and a thick consistency. The UK version of pea milk is also not green in colour and has a creamy quality. It has also been observed in the American versions that pea milk is "creamy" and the original unsweetened pea milk has a "pea-like" flavour.  Furthermore, it has been described that in the unsweetened pea milk flavours, the savoury legume flavour is more apparent than the sweetened flavours such as vanilla and chocolate. The thick creamy consistency and levels of omega-6 fatty acids can be attributed to the presence of sunflower oil in pea milk.
  The chocolate-flavoured pea milk has 12 g of protein, 8 g more protein than coconut milk, and a lower amount of saturated fat compared to coconut milk. Reviewers have also stated that it is thicker compared to other watery plant-based milks such as soy milk and almond milk, and the chocolate-flavoured pea milk was described as 'melted down ice-cream' in taste.
  Scientific studies have stated that the key features of plant-based milk should be its taste and nutritional value, and fortification may result in the avoidance of adding artificial products to improve their taste and sensory profile.
caption: Vitamin D2
exif: {}