Fibre-protein interactions for nutritional rich beverages
Protein substitution and fibre enrichment in beverage formulations poses technological challenges because of their effect on product quality. Generally, interactions between proteins and fibres in aqueous media can lead to shelf life instability, e.g. unwanted structure formation or layer formation (syneresis). This is not preferred from a consumer and technological perspective.
Within this project, we address these challenges and try to identify solutions by understanding and link protein–fibre interactions mechanisms to their effects on the physical, structural and mechanical properties of complex food systems such as nutritional beverages.
Understand and link protein–fibre interactions mechanisms to their effects on the
physical, structural and mechanical properties of complex food systems such as nutritional beverages
Nutritional beverage products, such as dietary supplements targeted for different consumers groups, are currently based on animal-derived proteins (dairy). To reduce the ecological footprint as well as ensure a more flexible use of protein sources, the potential to gradually complement dairy proteins by plant derived ones in nutritional beverages is addressed in this project.
The intended results is to unravel the potential of fibre-protein interactions and bring its applicability in food applications to the next level through development of nutritional rich beverages. This will allow the food industry to:
•Increase the use of alternative protein sources, i.e. plant-based, as compared to animal ones
•Achieve a more efficient use of protein-rich side streams, which favours the implementation of a total use approach for food production
•Accelerate innovation in the field of plant-based nutritional beverages.