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Development of innovative clean label emulsions stabilized by vegetable proteins
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Orientador(es)
Resumo(s)
The consumer’s perception that food is one of the main determining factors for health increases the
demand for foods in line with this trend. The food industry is researching new ingredients, formulations,
and technologies aiming to respond to this demand. Namely, product formulations are increasingly less
complex, with fewer additives, and manufactured with commonly known ingredients, leading to the con-
cept of clean label products. The present work aimed to develop a vegan and clean label mayonnaise by
replacing egg yolk with vegetable protein, obtaining a product aligned with current food trends. Emul-
sions with 1.5% (w/w) powdered aquafaba, green pea, lupin, and faba bean proteins were prepared and
compared to the commercial standard Mendes Gonc¸alves’ mayonnaise. Texture (TPA) and rheology
(SAOS) measurements showed that emulsions with lupin and faba bean protein had significant differences
(P < 0.05) from the standard. Thus, these two proteins were assessed in a mixed system using different
proportions – total protein content of 1.5% (w/w). Additionally, lupin protein showed a significant
impact on mayonnaise structure and consistency. Backscattering and droplet size distribution measure-
ments indicated that, except for faba bean, all the emulsions studied are stable and have a high potential
for scale-up.
Descrição
Palavras-chave
Clean Label emulsions mayonnaise vegan vegetable proteins
Contexto Educativo
Citação
Cabrita, M., Simões, S., Álvarez-Castillo, E., Castelo-Branco, D., Tasso, A., Figueira, D., Guerrero, A. and Raymundo, A. (2023), Development of innovative clean label emulsions stabilized by vegetable proteins. Int J Food Sci Technol, 58: 406-422
Editora
Wiley