Foam-Forming Properties of Alternative Vegetable Proteins

Authors

DOI:

https://doi.org/10.18540/jcecvl8iss8pp14834-01e

Keywords:

Stability, Vegetable protein, Technological properties

Abstract

The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable proteins are promising in the development of foaming food formulations.

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Published

2022-11-04

How to Cite

Ramos, L. C. da S., & Vidigal, M. C. T. R. (2022). Foam-Forming Properties of Alternative Vegetable Proteins. The Journal of Engineering and Exact Sciences, 8(8), 14834–01e. https://doi.org/10.18540/jcecvl8iss8pp14834-01e

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Section

General Articles

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