![]() ![]() ![]() Processing differences between plant and animal proteins result in different functional propertiesįor plant proteins, processes used for the generation of the protein ingredients (e.g. Good solubility is critical for applications with high water content (beverages, dairy alternatives, sauces & soups, etc.) since protein solubility is required for a visual aspect (no phase separation), low viscosity and good mouthfeel (smoothness, creaminess, low graininess/sandiness).įor products with low water content (bakery, snacks, etc.), challenges also exist, as some plant proteins yield dryness and hard texture, which are often associated with sensory issues. Many plant proteins have poor solubility in water. These can include solubility, texture, and dry mouthfeel depending on application. peas or pea flour) compared to those used to isolate animal proteins. Some of the challenges in using plant proteins in food and beverage applications are a result of the different processing techniques used to isolate plant proteins from a raw material (e.g. How can we fill the gap between animal and plant proteins to develop nutritionally balanced and tasty foods? Challenges and advancements in formulating with plant protein: functionality in foods and beverages The strategy to improve the nutritional profile of plant protein was already discussed in a previous KHNI Article: How Can We Optimise Plant Proteins?, such as combining different protein sources to deliver a complete plant protein solution with all essential amino-acids.īeyond nutrition, other aspects very important for food and beverage manufacturers such as solubility, taste and process-ability remain challenging and must be considered. This is shifting the focus to plant proteins despite the many challenges remain with this protein source in food and beverage applications.įrom a nutritional perspective, most protein sources are deficient in some essential amino acids and are, as such, incomplete protein sources. However, an increasing focusing on sustainability has led to a growth in the plant-based food market. ![]() Moreover, they have good techno-functionality, they are easy to formulate with and deliver a clean taste. Animal-derived proteins are generally high-quality protein sources because they provide all the essential amino acids our body needs. Why is formulating with plant proteins harder than using dairy proteins, and how have plant proteins improved in recent years? In this article we will review challenges and advancements in replacing dairy proteins with plant proteins.Īnimal-derived proteins such as dairy proteins have been used broadly for many years as they have many nutritional and techno-functional benefits (binding, gel-forming, foaming, etc). Formulating with Plant Proteins vs Dairy Proteins: Challenges and Current Solutions to Fill the Gap ![]()
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