Pea protein as fat replacer
Pea protein hydrolysate functions as a low-calorie fat replacer, creating fat-free foods with a creamy texture while reducing synthesis time and energy consumption.
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:
Provisional-Patent, 2024-04-01, United States | Utility Patent, 2025-03-28, United States