Development of innovative clean label emulsions stabilized by vegetable proteins

Abstract

Summary The consumer's perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the concept of clean label products. The present work aimed to develop a vegan and clean label mayonnaise by replacing egg yolk with vegetable protein, obtaining a product aligned with current food trends. Emulsions with 1.5% (w/w) powdered aquafaba, green pea, lupin, and faba bean proteins were prepared and compared to the commercial standard Mendes Gonçalves' mayonnaise. Texture (TPA) and rheology (SAOS) measurements showed that emulsions with lupin and faba bean protein had significant differences (P < 0.05) from the standard. Thus, these two proteins were assessed in a mixed system using different proportions – total protein content of 1.5% (w/w). Additionally, lupin protein showed a significant impact on mayonnaise structure and consistency. Backscattering and droplet size distribution measurements indicated that, except for faba bean, all the emulsions studied are stable and have a high potential for scale‐up.

Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties

“…All the results obtained from the following methodologies were analyzed and compared with a previously optimized faba bean and lupin stabilized emulsion, with 65% ( w / w ) oil content [ 19 ] and 0.9% ( w / w ) of sodium chloride, considered as a basepoint for new product development, defined as vegan mayonnaise or standard.…”

“…Batches of 100 g of emulsions were produced as described by Cabrita et al (2022) [ 19 ], with some modifications. First, faba bean and lupin isolate proteins were hydrated in distilled water for 30 min under magnetic stirring at room temperature.…”

“…The shear rate ranged from 10 −8 to 500 s −1 . The viscosity versus shear rate curve was adjusted to the Williamson model (1) as applied by other authors [ 19 , 35 ], using the Origin 2019 software (OriginLab). where η 0 is the zero shear rate limiting viscosity at low shear rates (Pa.s); k is the consistency coefficient (Pa.s) and a dimensionless shear-thinning index; and m is the slope of the power-law shear-thinning region.…”

“…Previous to this work, a grass pea sweet miso was developed to increase this legume’s usage and consumption, merging the benefits of both grass pea and fermented foods. A vegan emulsion, previously developed [ 19 ] to answer the plant-based food trend (including vegan population, i.e., individuals that completely exclude animal products from their diets, either for health, environment or ethical motivation [ 20 , 21 ]), was used as base of incorporation. A grass pea sweet miso emulsion would attend to not only the plant-based food trend, but also other emerging trends in sauces and dressings such as the clean label trend, with a lack of artificial colors or flavoring agents, and the search for healthy yet flavorful sauces that merge new sensory experiences and balanced diets, and are eco-friendly [ 22 ].…”

Future foods based on cereals and pulses: innovative technologies and products

“…Consumers believe that food is one of the main determinants of health. In order to meet consumers' demand for healthy food, Cabrita et al (2022) developed a vegan and clean label mayonnaise with vegetable protein. The studies on the effects of stigma maydis extract on the hypoglycaemic activity of biscuits (Yao et al, 2022), the effects of flaxseed on the nutrient release and antioxidant properties of sesame paste during in vitro digestion (Zhang et al, 2022), and the effects of different herbs on the biological functional properties of flour-based foods (Bhandari et al, 2022) are also included in this issue.…”