The variety of vegetables available for plant-based beverage production is associated with a lack of specific regulatory aspects and difficult standardization. The aim of this study was to characterize the physicochemical properties of plant-based beverages (five different sources, three different market brands for each vegetable). The parameters studied were pH, moisture content, acidity, soluble ionic calcium at initial pH and pH 4.3, soluble solids, heat coagulation time (HCT), density, conductivity, surface zeta potential, morphology, polydispersity index, particle size. When comparing the mean values of the results found in the present work with model emulsions and/or plant based beverages produced on a laboratory scale, it can be found that the mean values for pH, moisture, soluble solids, calcium, surface zeta potential, particle size, and polydispersity index were similar to the reported values in the literature, however, acidity, HCT, density, and conductivity were lower than those reported in the literature. The coconut plant-based beverage exhibited the most significant statistical difference as compared to other plant-based beverages, especially in terms of pH, conductivity, particle size, and polydispersity index. This study is a promising aid to regulatory agencies and industries for standardization of nutritional value, production, stability, storage and chemical attributes of these beverages.

Sweetened condensed milk contains various dispersed particles, such as proteins, fats, and lactose, all of which make it highly viscous. During sweetened condensed milk production, microcrystalline lactose is added in order to control the product crystallization. The purpose of this study was to characterize the behavior of commercially sold sweetened condensed milks submitted to laser particle size analysis using two different dispersion media: water and a lactose solution. The lactose solution dispersion medium extended the length of time the sweeten condensed milk samples’ original characteristics were present during the laser diffraction particle sizing measurements that were carried out. Significant difference was observed (p < 0.05) between analysis times when water was used as a dispersing medium versus when a lactose solution was used (p > 0.05). Using a lactose solution as a dispersion medium when determining particle size in sweetened condensed milk prolongs the original characteristics of the sample substance during laser diffraction particle analysis.