CRANBURY, NJ. — A new whitepaper from Innophos, Inc. explores the underlying mechanisms that influence plant protein interactions. The whitepaper also offers a database with available solutions to help formulators better understand how to improve the taste and texture of plant-based cheese alternatives.
While formulators of plant-based cheese applications understand that plant-based proteins function differently than dairy proteins, identifying the underlying mechanisms that influence protein interactions and developing strategies for improving plant protein functionalities remains a challenge, according to Innophos. The specialty ingredients supplier built a technical database to help identify the right combination of plant proteins and emulsifying phosphate salts for different applications.
“By understanding the plant-based protein functionalities and modulating with emulsifying salts, we can achieve dairy alternative cheeses with desirable textural profiles while addressing consumer needs for great-tasting, healthy and sustainable food products,” said Amr Shaheed, manager of technical services at Innophos. “We highlight several examples in our whitepaper, including a recent pea protein isolate case study that showcases improvements in moisture content, shredability and melt properties with the addition of Innophos Texture-Melt NM69.”Click here for more information about the whitepaper, titled “Cheese Substitutes: Formulating with Plant-Based Proteins.”