Can almond milk go bad in the fridge?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this concise guide, we will answer the query, “Can almond milk go bad in the fridge?” We will also discuss the storage duration of almond milk, what makes almond milk go bad in the fridge and how to know if your milk is bad.
Can almond milk go bad in the fridge?
Yes, almond milk can go bad in the fridge. Microorganisms and other spoilage factors like oxygen and humidity cause food spoilage. In the fridge, this process is usually slowed down to a great extent, but not completely prevented.
However, depending on the state of your almond milk, the time it takes for the milk to go bad may differ. (1)
How long is almond milk good for?
Fresh or pasteurized almond milk, whether commercially packaged or made at home without aseptic conditions, has a relatively short shelf life.
When stored at room temperature, it typically remains fresh for only a few hours. However, refrigeration at temperatures between 4°C and 5°C extends its freshness, allowing it to stay usable for approximately 2 to 3 days.
In contrast, almond milk that has undergone pasteurization, aseptic packaging, and is stored under refrigeration conditions enjoys a significantly longer shelf life. It maintains its stability for a period ranging from 12 to 30 days.
Almond milk that undergoes ultra-pasteurization and is aseptically packaged, on the other hand, boasts a substantially extended shelf life. Even when stored at room temperature, this type of almond milk can remain fresh for an impressive duration of 90 to 170 days.
The shelf life of almond milk is influenced by various factors, including the quality of the raw materials used, the specific manufacturing process employed, and the stability of the emulsion created during production. (2)
Almond milk is a milky liquid created through the colloidal dispersion of water and powdered or pasted almonds. The typical preparation method involves soaking and grinding almonds with an ample amount of water.
Afterward, the liquid is obtained by filtering out the solids, and the concentration of solids may vary based on the ratio of nuts to water used.
In commercial processing, the resulting milky liquid is often subjected to high-pressure homogenization and pasteurization. These steps are taken to enhance stability and prolong the shelf life of the almond milk. (3)
The utilization of emerging process technologies in almond milk production has yielded several benefits. These advancements have led to improved emulsion stability, decreased particle size, inactivation of enzymes responsible for off-flavors, and reduced microbial contamination.
As a result, these innovative technologies play a vital role in enhancing the stability of almond milk. When combined with suitable packaging methods, they effectively extend the product’s shelf life, ensuring its quality and freshness over an extended period. (2)
How to tell If the almond milk has gone bad?
If you detect a sour or rancid smell, observe a lumpy texture, notice mold growth or discolorations, or find the almond milk carton bloated, it is evident that the almond milk has spoiled and should not be consumed.
It’s crucial to understand that almond milk provides an environment conducive to the growth of both spoilage and pathogenic microorganisms. Moreover, it contains high levels of polyunsaturated fatty acids that are susceptible to oxidative and hydrolytic rancidity.
These conditions can lead to the production of unpleasant volatile compounds and off-flavors. Therefore, it is essential to exercise caution when consuming almond milk that has exceeded its shelf life or displays signs of spoilage. (4)
During the production of vegetable milks in standard processing facilities, thermal-based operations like pasteurization and ultra-high temperature treatment are employed to minimize or eliminate microbial activity.
However, great care is taken to optimize the time-temperature parameters to ensure the preservation of essential phytonutrients found in the milk. This meticulous approach allows for effective microbial control while safeguarding the nutritional integrity of the final product. (5)
How to store almond milk?
Almond milk can be stored similarly to oat and soy milk. It is available in both refrigerated and unrefrigerated forms.
After processing, almond milk is packaged based on distribution and storage requirements. Common packaging options include carton systems (such as Tetra Pak® multilayer boxes) or plastic bottles.
Unrefrigerated almond milk should be treated similarly to unrefrigerated coconut milk and dairy milk.
An unopened carton of unrefrigerated almond milk should be stored in a cool, dark place, away from heat sources like direct sunlight or stovetops. Suitable storage locations include pantry or kitchen cabinets. Once opened, the carton should be tightly sealed and refrigerated at all times.
Refrigerated almond milk should always be stored in the refrigerator. It is recommended to avoid keeping the almond milk carton in the fridge door as this area experiences the most temperature fluctuations.
Homemade almond milk lacks preservatives and must be refrigerated at all times to maintain its freshness. (2)
Can almond milk be frozen?
Almond milk can be safely frozen to prolong its shelf life, but it’s important to note that the texture may change upon thawing. Upon defrosting, the liquid and milk solids may separate, resulting in a different consistency.
Vegetable milks, including almond milk, are colloidal systems composed of dispersed particles such as oil droplets, solid particles from the raw materials, proteins, and starch granules.
This inherent composition makes it challenging to maintain a stable food product. Sedimentation and creaming can occur, which can affect the overall quality of the almond milk. (6)
What are the risks of drinking spoiled almond milk?
Almond milk, while nutritionally beneficial, creates an environment conducive to the growth of spoilage and pathogenic microorganisms.
Consuming contaminated almond milk can lead to symptoms such as nausea, vomiting, diarrhea, or a combination of these gastrointestinal issues.
These digestive problems are commonly associated with the presence of mycotoxins, which are harmful substances produced by molds. (2,4)
Conclusion
In this concise guide, we have answered the query, “Can almond milk go bad in the fridge?” We have also discussed the storage duration of almond milk, what makes almond milk go bad in the fridge and how to know if your milk is bad.
Hope you found this blog useful. If you have any questions, please let us know.
Citation
- Petruzzi, L., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. Microbial Spoilage of Foods. The Microbiological Quality of Food, 1–21. 2017.
- Reyes-Jurado, F., et. al. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. Food Reviews International, 1–32, 2021
- Vanga SK, Raghavan V. How well do plant based alternatives fare nutritionally compared to cow’s milk? J Food Sci Technol.;55(1):10-20.2018
- Nor Aishah Hassan. Almond milk production and study of quality characteristics Journal of Academia 2, 1-8, 2012
- Kehinde, B. A., Panghal, A., Garg, M. K., Sharma, P., & Chhikara, N. Vegetable milk as probiotic and prebiotic foods. Advances in Food and Nutrition Research. 2020.
- K. Briviba et al. Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chemistry 192 82–89, 2016.
