December 9, 2022

Plant Protein Integration Into Food Products

Plant-based protein use has been expanding over the past years and offers numerous advantages: sustainable origins, vegan alternatives, cost-effective 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 its origins (pea, soybean, sweet potato, chickpea…), purification process, and eventual chemical functionalization.

To study the performances of plant proteins, three main parameters need to be considered:
– Protein solubilization
– Emulsifying properties
– Stabilizing properties

Studying protein performances requires multiple tedious experiments and several pieces of 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.

During this webinar, after a brief introduction to the Turbiscan technology (SMLS-Static Multiple Light Scattering) and the principle of measurement, we will study and compare the performance of pea and soybean protein with the Turbiscan DNS.

Discover Turbiscan DNS

See related application note

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