September 21, 2023
(press release)
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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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