Phosphatidyl serine is used in turmeric lattes.

1) Overview

 

Turmeric lattes—often called “golden milk”—blend turmeric with milk or plant-based alternatives plus warming spices such as cinnamon, ginger, and cardamom. Adding phosphatidylserine (PS) turns this comfort drink into a modern functional beverage concept while also offering formulation advantages (emulsification assistance, fuller mouthfeel, and creamy stability). This guide covers what PS is, how it behaves in a latte system, and how to formulate both ready-to-drink (RTD) and instant powder versions—with processing, quality, and labeling considerations.

 

2) What Phosphatidylserine Is (and the formats you’ll source)

 

Definition: PS is an amphiphilic phospholipid naturally present in cell membranes. In foods, it’s typically produced by enzymatic modification of soy or sunflower lecithin.

 

Commercial forms:

 

Powder (spray-dried): Often standardized to 20–50% PS on a carrier (e.g., maltodextrin, microcrystalline cellulose).

 

Liquid/oily concentrates: PS dissolved in carriers (e.g., medium-chain triglycerides, glycerides, or lecithin).

 

Allergen/Vegan: Sunflower PS is allergen-friendly and plant-based; soy-derived PS requires soy allergen labeling in many regions.

 

3) Why PS fits a turmeric latte

 

Tech functionality: Amphiphilic lipids help stabilize dispersed lipophilic ingredients (turmeric oleoresin, essential oils), support foam/body, and reduce creaming.

 

Sensory: Contributes to a richer mouthfeel that pairs naturally with dairy or plant “barista” milks.

 

Positioning: Supports the “modern wellness latte” category without altering the familiar golden color and spice profile. (Avoid disease or treatment claims; follow local advertising rules.)

 

4) Formulation fundamentals

4.1 Solubility & dispersion

 

PS is not water-soluble; it disperses in fat phases and lipid structures (micelles/vesicles).

 

For water-based systems, pre-disperse PS with a lipid (e.g., MCT, dairy fat) plus an emulsifier (lecithin) before high-shear mixing.

 

4.2 Compatible bases

 

Dairy: Whole milk (2.5–3.5% fat) readily accommodates PS and turmeric lipids; homogenization improves stability.

 

Plant milks: Oat and almond work well; choose “barista” styles (added emulsifiers/proteins) for superior foam and heat stability.

 

4.3 Hydrocolloids & emulsifiers (typical working ranges)

 

Lecithin (sunflower/soy): 0.15–0.30% helps PS and spice oils emulsify.

 

Gellan gum (low-acyl) or CMC: 0.02–0.05% (gellan) or 0.10–0.20% (CMC) to prevent sedimentation of fine turmeric and spices.

 

Guar/locust bean gum: 0.10–0.25% for viscosity if a thicker latte is desired.

 

4.4 Spices & flavors

 

Turmeric: Use culinary powder (0.20–1.00%) for authentic flavor/opacity; or supplement with turmeric oleoresin for consistent color.

 

Warming spice blend: Cinnamon, ginger, cardamom, clove; balance heat and a slight bitter edge from turmeric and PS.

 

Sweetening: 6–8% sugar or alternatives to smooth bitterness; vanilla supports creaminess.

 

4.5 Oxidation & color protection

 

Add mixed tocopherols ~0.005% to the fat phase.

 

Use light-protective packaging; curcuminoids fade under UV.

 

Control headspace oxygen (nitrogen flush in RTD).

 

5) Target use levels (no health claims implied)

 

Common in-beverage PS targets: 100–200 mg PS per serving (e.g., 240–300 mL).

 

Check supplier assay: if your powder is 50% PS, 150 mg PS requires 300 mg of the ingredient.

 

6) Two complete example formulations

A) RTD dairy (or oat) turmeric latte — 1.0 L pilot batch

 

Targets: 150 mg PS per 250 mL serving (0.06% w/v), smooth body, shelf-stable after heat treatment.

 

Ingredients (per 1.0 L):

 

Base milk (whole milk or barista oat) …… to 1000 g

 

Sugar (or equivalent) …… 70 g (7.0%)

 

Turmeric culinary powder (2–4% curcumin) …… 3.0 g (0.30%)

Option: replace 0.10–0.15 g with turmeric oleoresin for stronger hue.

 

Spice blend (cinnamon:ginger:cardamom:clove ≈ 3:2:1:0.2) …… 0.8 g (0.08%)

 

Sunflower lecithin …… 2.5 g (0.25%)

 

Phosphatidylserine (50% PS) …… 1.2 g total per liter

→ delivers 600 mg PS/L = 150 mg PS/250 mL

 

Gellan gum (low-acyl) …… 0.25 g (0.025%)

or CMC …… 1.5 g (0.15%) if gellan is unavailable

 

Mixed tocopherols …… 0.05 g (0.005%)

 

Sea salt …… 0.2 g for flavor lift

 

Vanilla extract …… 1.0 g

 

Process:

 

Hydrate hydrocolloids: Disperse gellan (or CMC) in ~10× its weight of sugar; whisk into 45–50 °C milk while mixing.

 

Build lipid/emulsion premix: Combine lecithin, PS ingredient, a small portion of base (or a neutral oil if needed), and turmeric oleoresin (if used). Shear to uniformity.

 

Combine: Add premix to the main tank at 55–60 °C; add spices, vanilla, salt.

 

Homogenize: 2-stage ~150/50 bar.

 

Thermal process:

 

HTST (e.g., 72 °C/15 s) for chilled distribution, or

 

UHT (e.g., 135–140 °C/2–4 s) for shelf stability.

 

Fill & finish: Fill hot/aseptically; nitrogen flush if possible; store away from light.

 

Notes:

 

For oat bases, check ionic calcium additions (some barista milks include them); excessive calcium can tighten gels—fine-tune hydrocolloid choice and level.

 

B) Instant powder “stick” turmeric latte — 20 g per serving

 

Targets: 150 mg PS per serving; disperses in hot water or hot milk.

 

Ingredients (per 20 g stick):

 

Coconut milk powder …… 10.0 g (50.0%)

 

Oat milk powder …… 5.0 g (25.0%)

 

Sugar or low-GI blend …… 3.2 g (16.0%)

 

Turmeric culinary powder …… 1.4 g (7.0%)

 

Spice blend …… 0.3 g (1.5%)

 

Phosphatidylserine (50% PS) …… 0.30 g (1.5%)

→ delivers 150 mg PS per stick

 

Sunflower lecithin (instantizing) …… 0.08 g (0.4%)

 

Flow agent (silica or tricalcium phosphate) …… 0.02 g (0.1%)

 

Process: Ribbon-blend powders; instantize with lecithin; sieve; nitrogen-flush sticks or sachets.

Preparation cue: Whisk one stick into 200–250 mL hot water or milk (70–80 °C).

 

7) Processing tips that matter

 

Order of addition: Always pre-disperse PS with lecithin/fat under shear before it meets water in bulk.

 

Shear management: Under-shear → visible oiling/creaming; over-shear with gellan → excess gelation.

 

Sediment control: Match hydrocolloid to your particle size. Very fine turmeric powders need less gum than coarse grinds.

 

Foam: If targeting latte art, keep fat 2.5–3.5% and test steam performance; lecithin levels above ~0.35% can dampen foam.

 

8) Quality, stability, and testing

 

Assay PS: Verify active PS content against the supplier’s spec (HPLC or phosphorus assay, depending on lab method).

 

Micro & contaminant specs: Total plate count, yeast/mold, coliforms; heavy metals and residual solvent limits per region.

 

Shelf-life studies: Accelerated (e.g., 40 °C/75% RH, 1–3 months) and real-time; monitor color (ΔE), peroxide value of fat phase, sediment height, viscosity, and PS assay retention.

 

Sensory: Triangle tests for spice balance and any beany notes (more noticeable with soy-derived PS; mitigate via vanilla and darker roast notes).

 

9) Regulatory & labeling checkpoints (non-exhaustive)

 

Ingredient naming: Typically “phosphatidylserine,” “sunflower (or soy) phosphatidylserine,” or “phospholipids.”

 

Allergens: Declare soy if using soy-derived PS or lecithin; verify with local rules.

 

Vegan/vegetarian: Choose sunflower PS; verify carrier systems.

 

Claims: If you make any structure/function or nutrition claims, ensure they’re permissible in your market and keep records (substantiation, disclaimers). When in doubt, position as a “phospholipid-enriched turmeric latte” without implying medical effects.

 

10) Sourcing & sustainability

 

Prefer suppliers offering: standardized PS content, non-GMO identity preservation, contaminant testing, and clear COAs. Sunflower-origin PS avoids soy allergen concerns and can simplify clean-label messaging.

 

11) Troubleshooting quick chart

 

Creaming/rings: Increase homogenization pressure; tune lecithin 0.20→0.30%; add 0.02–0.05% gellan.

 

Sediment: Finer turmeric grind; raise CMC 0.10→0.18% or gellan 0.02→0.03%; reduce hold time before filling.

 

Bitterness/bean note: Switch to sunflower PS; add vanilla 0.08–0.12%; slightly raise sweetness or add a touch of salt (0.02–0.04%).

 

Color fade: Improve light barrier; add tocopherols 0.005%; limit oxygen ingress.

 

12) Simple café-scale recipe (per 1 mug, ~250 mL)

 

Heat 220 mL whole milk or oat milk to ~75 °C.

 

Whisk in: 1 tsp turmeric mix (e.g., 1.5 g turmeric + warm spices), 1–2 tsp sugar or syrup, ~300 mg of a 50% PS powder (yields ~150 mg PS).

 

Froth briefly, pour, dust with cinnamon.

 

Final note

 

Phosphatidylserine brings both functional formulation benefits and contemporary positioning to turmeric lattes when added thoughtfully. Start with 100–150 mg PS per serving, validate stability in your chosen base, and lock in a well-balanced spice-sweetness profile for a creamy, photogenic, and production-ready golden latte.