A team of researchers is able to modify and enrich the protein in food ingredients by alternating the functional properties of plant and dairy proteins. Solubility, emulsification and thickening properties are enhanced by natural processing resulting in clean label food applications. This finished protein products can then be applied as emulsifier, texturizer, fat and sugar replacer in cakes, mayonnaise, yoghurt, tofu, sports drinks and smoothies.
For example, the development of a soy cheese with similar taste, texture and composition to dairy cheese would be desirable in the western market due to its nutritional advantages such as reduced sodium, saturated fat and cholesterol contents that may reduce the risk of heart disease.
This patented monitoring technology enables manipulation of natural protein structural and chemical properties at-line during mild thermal processing, resulting in protein products with standard quality. The process can be applied to ingredients containing proteins such as soy, potato, pea, pulse or milk whey.
One ingredient, multiple functionalities
Improve texture and mouth-feel
• Fat and saturated fat reduction
• Sugar replacement
• Clean label emulsification
Replaces key ingredients in food products
• Reduces cost in use
• Easy to use
• Easy to dispense
• Easy to store
• Long shelf-life
Applications are as clean label multifunctional ingredients as emulsifier, texturizer, fat replacer and sugar replacer in cakes, mayonnaise, tofu, sports drinks and smoothies.
The replacement of key ingredients in applications leads to cost savings.
It is estimated that 2.1 billion people globally are now either obese or overweight and is associated with enormous economic costs, being one of the leading public health problems in the western world and increasingly in Asian countries reported by The Lancet 2014.
Protein based fat replacers and the phenomenon of protein-induced satiety has led to the use of high protein diets as a strategy for weight management. The emergence of commercially available plant proteins are of increasing interest to combat obesity but the major drawbacks are poor solubility and sensory properties compared to dairy proteins.
According to Frost & Sullivan, April 2013, “Market overview of global food protein ingredients market”, the global market volume of plant protein ingredients is 1.7 million metric tons per year offering ample opportunity for development of ingredients with improved functional and sensory properties.