Scientists fabricate pea protein hydrolysate aggregates that require only mild heating at 85 °C for 10 min, addressing the high energy requirements of other protein-based fat replacers; aggregates were used to soften fat-free cream cheese

September 21, 2023 (press release) –

Scientists fabricate pea protein hydrolysate aggregates that require only mild heating at 85 °C for 10 min, whereas other protein-based fat replacers require large energy input of 75°C to 95°C for 20 to 40 min. Aggreates were then used to soften fat-free cream cheese, increasing moisture content from ∼63% to ∼70%.

Industry Intelligence editor's note: Information originally published in ScienceDirect. To view the full article, please visit https://www.sciencedirect.com/science/article/pii/S0268005X23008639.

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