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Title: Plant Protein Integration into Food Products
Abstract: Plant-based protein use has been expanding over the past year and offers numerous advantages: sustainable origins, vegan alternatives, cost-effectiveness, and health benefits. However, these proteins do not have the same performances compared to conventional emulsifiers and with the increasing offer, selecting the right protein can represent a bottleneck in new product and process development. Furthermore, plant protein performances highly vary in function of their origins (pea, soybean, sweet potato, chickpea, …), purification process and eventual chemical functionalization.
To study performances of plant proteins, three main parameters need to be considered:
Studying proteins’ performances require multiple tedious experiments and several equipment. The TURBISCAN DNS, with its mixing capabilities, native sample analysis, online and at rest measurement, offers the possibility to characterize these three parameters with a single instrument and single experiment, thus considerably reducing the experiment and development time.
