pea protein hydrolysate as fat replacer

Researchers at Purdue have developed a hydrolysis product from pea protein that can function as a fat replacer in food applications. Protein-based fat replacers are increasing in popularity due to their low-calorie nature and customers' preference on high protein foods. However, their fabrication requires large energy input which can limit their applications in food. To fill that gap, Purdue researchers developed a pea protein hydrolysate that reduces the fat content and total calorie intake while maintaining a creamy texture. In addition, the foods that relied on this product as an ingredient took less energy/time to synthesize than they would have otherwise.

Technology Validation: Pea protein isolates (PPI) were hydrolyzed with mild heating to form aggregates as a fat replacer. Protein aggregates were added to skim milk at various concentrations (0.1, 0.3, 0.5%) to develop fat-free cream cheese with desirable textural properties.

Advantages:

-Mimics fat

-Reduces fat

-Takes less energy and time to synthesize food

Applications:

-Plant-based meat and dairy

-Food synthesis

Publication:

https://www.sciencedirect.com/science/article/abs/pii/S0268005X23008639?via%3Dihub

TRL: 4

Intellectual Property:

Keywords: Protein function prediction, computational biology, machine learning, bioinformatics, protein science, artificial intelligence, genomic data analysis, drug discovery, protein structure prediction, biological modeling, Agriculture, Biotechnology, Fat Replacer, Food Synthesis, Hydrolysis, Pea Protein, Plant-Based Meat