Can you freeze silk almond milk?
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 the following text, we will be answering the question,” can you freeze silk almond milk?” We will also discuss how to freeze the silk almond milk properly. We will also be discussing the health benefits of almond milk along with the factors responsible for the spoilage of almond milk.
Can you freeze silk almond milk?
Freezing almond milk can effectively extend its shelf life, although it’s important to note that the texture may undergo changes upon thawing. During the defrosting process, the liquid and milk solids in almond milk can separate, resulting in a slightly altered consistency.
While the thawed almond milk may not be ideal for consuming as a beverage or in frozen desserts, it remains suitable for various cooking and baking purposes. Its altered texture should not deter its use in recipes, as the flavor and functionality of almond milk can still be preserved.
It’s worth understanding that vegetable milks, including almond milk, are complex colloidal systems composed of dispersed particles such as oil droplets, solid particles derived from raw materials, proteins, and starch granules.
The presence of these components can pose challenges in maintaining product stability. Issues like sedimentation and creaming may arise, potentially compromising the overall quality of food products that rely on almond milk as an ingredient. (1)
How long is almond milk good for?
Unpackaged or homemade almond milk, whether fresh or pasteurized, has a limited shelf life. At room temperature, it typically lasts only a few hours, while under refrigerated conditions (4°C–5°C), it can stay fresh for approximately 2–3 days.
In contrast, almond milk that undergoes pasteurization and is aseptically packaged remains stable for a longer period. When stored in refrigerated conditions, it can maintain its quality for around 12–30 days.
For almond milk that has undergone ultra-pasteurization and aseptic packaging, its shelf life significantly extends. When stored at room temperature, it can remain suitable for consumption for approximately 90–170 days.
The overall shelf life of almond milk is influenced by various factors, including the quality of the raw materials used, the specific manufacturing process employed, the stability of the emulsion, any thermal or nonthermal treatments applied.
The packaging method utilized, and the storage temperature maintained throughout its lifespan also has great influence.(2)
Almond milk is a colloidal dispersion created by combining water with powdered or blended almonds.
The typical process involves soaking and grinding the almonds in an excess of water. After filtration, a milky white liquid is obtained, with the concentration of solids varying based on the ratio of nuts to water.
In commercial processing, the milky white liquid undergoes additional steps for enhanced stability and shelf life.
High-pressure homogenization is commonly employed to achieve a uniform texture and prevent separation. Subsequently, pasteurization is carried out to ensure the product’s safety and extend its shelf life.(3)
The utilization of emerging process technologies in almond milk production has yielded several benefits, including enhanced emulsion stability, reduced particle size, inactivation of enzymes responsible for off-flavors, and decreased microbial presence.
By implementing these innovative techniques, almond milk manufacturers can improve the overall stability of the product. These advancements, when combined with appropriate packaging methods, effectively extend the shelf life of almond milk. (2)
How to store almond milk?
Almond milk can be stored similarly to oat and soy milk, whether in unrefrigerated or refrigerated form. When dealing with unrefrigerated almond milk, it is advisable to handle it as you would unrefrigerated coconut milk or dairy milk.
For unopened cartons of unrefrigerated almond milk, it is recommended to store them in a cool and dark place, away from sources of heat such as direct sunlight or stovetops. Suitable storage options include pantry or kitchen cabinets.
Once the carton of almond milk is opened, it should be consistently refrigerated with a tightly sealed container. Refrigeration is essential for maintaining the freshness and quality of almond milk.
However, it is important to note that keeping the almond milk carton in the refrigerator door is not ideal, as this area experiences greater temperature fluctuations.
Homemade almond milk, lacking preservatives, should always be stored in the refrigerator to prevent spoilage. Ensure it remains refrigerated at all times to maintain its freshness and prevent the growth of harmful bacteria. (2)
How to tell If the almond milk has gone bad?
If you detect a sour or rancid odor, a clumpy texture, mold growth or discolorations, or if the carton appears swollen, it is crucial to recognize these as clear indications that the almond milk has spoiled and should not be ingested.
It’s worth highlighting that almond milk provides an environment conducive to the growth of both spoilage and pathogenic microorganisms.
Moreover, due to its high concentrations of polyunsaturated fatty acids, almond milk is prone to oxidative and hydrolytic rancidity. This can lead to the development of undesirable volatile compounds and off-flavors.
Therefore, it is essential to exercise caution when consuming almond milk that has exceeded its recommended shelf life or exhibits signs of spoilage.(4)
In typical vegetable milk processing facilities, thermal-based operations like pasteurization and ultra-high temperature treatment are employed to minimize or eradicate microbial activity.
Nevertheless, great care is taken to optimize the time-temperature parameters to ensure that the essential phytonutrients in the milk remain intact. This enables effective microbial control while preserving the nutritional integrity of the product. (5)
Can you use almond milk after the expiration date?
The “best by” or “best before” date printed on almond milk cartons primarily serves as an indicator of the product’s quality rather than its safety. Therefore, almond milk does not necessarily spoil immediately after reaching its best before date.
The shelf life of colloidal foods, such as almond milk, is significantly influenced by the stability of their emulsion. Almond milk, functioning as an oil-in-water emulsion, consists of a dispersed phase comprising complex protein dispersions and oil droplets.
Emulsions, due to their inherent nature, are thermodynamically unstable systems, and over time, they are susceptible to deterioration caused by various physicochemical mechanisms that can occur concurrently.
These mechanisms include creaming (separation of liquid and solid particles), flocculation (clustering of particles), coalescence (merging of droplets), and phase inversion (alteration in emulsion structure). (4)
What are the risks of drinking spoiled almond milk?
Almond milk is a nutrient-rich medium that provides favorable conditions for the growth of both spoilage and pathogenic microorganisms.
Consuming spoiled almond milk can potentially result in symptoms like nausea, vomiting, diarrhea, or a combination of these digestive issues.
Such symptoms are commonly caused by mycotoxins, which are toxins produced by molds that can contaminate almond milk. (2,4)
Conclusion
In the above text, we answered the question,” can you freeze silk almond milk?” We also discussed how to freeze the silk almond milk properly. We also discussed the health benefits of almond milk along with the factors responsible for the spoilage of silk almond milk.
References
- K. Briviba et al. Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chemistry 192 82–89, 2016
- 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.
