Plant-based cheese analogues commonly rely on highly refined protein isolates to achieve desirable texture and thermal functionality, despite the increased processing intensity associated with their production. This study investigated whether less refined plant protein ingredients, including legume flours and protein concentrates, could be used to produce functional plant-based cheese analogues through optimization of starch composition, lipid phase design, and hydration. A total of 42 formulations were evaluated using texture profile analysis, meltability, stretchability, and dynamic rheology. Protein source influenced functionality, although its effects were generally less pronounced than those associated with starch composition. Several flour- and concentrate-based systems exhibited comparable melt and stretch performance when moisture and total solids were controlled. In contrast, starch composition emerged as the dominant formulation variable. A 33:67 tapioca:waxy corn starch blend produced the most balanced functionality, combining desirable cold-state texture with superior meltability and extensibility. Lipid phase composition primarily acted as a tuning parameter, modulating firmness and thermal softening through variation in saturated and unsaturated fat ratios. Predictive rheological models based on loss tangent and complex viscosity measured at 95 °C successfully described melt (R2=0.73) and stretch (R2=0.65) behavior across formulations. These findings demonstrate that plant-based cheese functionality is governed by thermo-mechanical behavior rather than ingredient refinement alone and provide a framework for developing more sustainable cheese analogues using less processed plant ingredients.
Lacking the inherent layered structure of natural fish muscle, surimi-based products are generally isotropic with a monotonous gel texture. In this work, unidirectional freezing was employed to fabricate anisotropic layered surimi-based meat analogs. Four freezing treatments, including conventional freezing, unidirectional freezing, conventional freezing followed by unidirectional freezing (CD), and unidirectional freezing followed by conventional freezing (DC), were compared in terms of ice crystal growth, structural and physicochemical characteristics of surimi-based meat analogs. The results showed that ice crystal growth governed the formation of layered structures. Conventional freezing generated fine, multi-oriented ice crystals and disordered layered structures. In contrast, unidirectional freezing prompted ice crystals to grow orderly along the heat transfer direction, forming aligned coarse ice crystal frameworks. These structural changes endowed surimi gels with continuous layered morphologies and a higher anisotropy index; the DF-12 (unidirectional freezing for 12 h) samples displayed a narrow unimodal lamellar-thickness distribution peaking at 350–400 μm, generating highly oriented protein lamellae, and reached a maximum anisotropy index of 2.4. The DC treatment produced more distinct layered structures compared with the CD treatment. Ice-crystal-induced structural changes unfolded α-helix and raised β-sheet content of myofibrillar proteins. Protein intrinsic fluorescence decreased, while surface hydrophobicity and free sulfhydryl groups increased markedly. Collectively, this study provides insights into the modulation of layered structures in surimi‑based meat analogs by ice‑templating.
Food-grade bigels have high potential application as 3D printed and dysphagia food. This study aimed to investigate how oleogelators and oleogel contents regulating physicochemical, 3D printing and dysphagia suitability of whey protein-based bigels. Typical oleogel gelators, including crystallising particles (rice bran wax, RBW), self-assembling fibers (12-hydroxy stearic acid, HSA) and polymer networks (ethyl cellulose, EC) were chosen to form bigels with whey protein hydrogel (WP) at varying oil-to-water ratios (3:7, 5:5, 7:3). WP interacted differently with each oleogelator, regulating bigel formation. Microstructural analysis indicated that all bigels exhibited O/W structure at 30% oleogel content. As oleogel content increased, phase inversion occurred in bigels with 50% RBW oleogel, while bigels with 50% HSA and EC oleogel became bi-continuous networks. FTIR analysis indicated that non-covalent bonds existed between RBW and WP, HSA engaged in hydrophobic interactions and hydrogen bonding with WP, and EC polymer network formed hydrogen bonds with WP. Thermal properties of these bigels were dominated by WP. Bigels with HSA had the highest hardness, storage modulus and oil holding capacity. International Dysphagia Diet Standardisation Initiative (IDDSI) test classified bigels containing 50% RBW oleogel and EC oleogel as Level 5 dysphagia food. The dominated physicochemical properties strongly associated with 3D printing of bigels varied based on their composition. RBW-based bigels with 30% oleogel and EC-based bigels with 50% oleogel achieved the highest printing score. The findings clarify how oleogels regulated protein-based bigel formation, providing valuable insights for future design and application of bigels.
Designing nutritious and sustainable foods requires a clear understanding of component properties and, critically, their interactions during processing. These functional properties should be evaluated in relevant model systems, and ideally within the full food matrix. In this study, the potential of faba bean protein as a functional ingredient in sponge cakes was assessed through batter aeration and rheological properties and related to the baked structure. Two faba bean ingredients, an isolate and a concentrate, were compared to egg-based formulations. Although both faba ingredients showed similar protein composition and thermal behavior, they differed in purification levels, enabling assessment of the effects of endogenous carbohydrates. Emulsifier addition, a common industrial practice, increased aeration in all batters. The presence of insoluble fibers in the faba concentrate decreased batter aeration in absence of emulsifiers. Foaming properties were measured for diluted batter mixes, showing no direct relationship with batter properties, demonstrating the importance of relevant model systems. Confocal microscopy revealed continuous, homogenous air bubble network for faba isolate batters, whereas egg batters with emulsifiers exhibited more heterogeneous air bubble size. Faba protein suspensions showed gradual thermal transitions (onset ~50 °C) and weak gelation. Eggs exhibited a sharp transition (onset ~80 °C) with high gel strength. Faba cakes were high in density and less cohesive compared to egg-containing, attributed to the point of thermal transition and weaker gelation. These findings clearly demonstrate that analyzing colloidal transformations during processing in relevant model systems can provide key insights for designing hierarchical food structures using functional plant-based ingredients.
To comprehensively investigate the stabilization mechanisms of emulsion systems stabilized by insoluble Pueraria fiber (IPF) particles from Pueraria residue, Pickering emulsion gels were prepared under various IPF concentrations (c) and oil phase volume fractions (Phi). Results demonstrate that when Phi was constant, as c increased from 1.0 wt% to 6.0 wt%, the emulsion droplet size decreased from 97 to 168 mu m to 42-110 mu m, while emulsion stability was enhanced by increased interfacial area at elevated oil phase volume fractions (Phi = 0.7 or 0.8). Acidic conditions promoted droplet collision and coalescence, increasing the average particle size by approximately 10 mu m. In the presence of 100 mM NaCl, the screening of electrostatic repulsion induces IPF particles to form a dense layer at the interface, which inhibits droplet coalescence and slightly increases viscosity, resulting in smaller latex droplets with improved viscoelasticity and higher stability. These findings offer guidance for optimizing formulation of IPF-based emulsion gels and advancing dietary fiber-stabilized Pickering systems in food and pharmaceutical applications as well as the valorization of Pueraria residue.
