Scientists are striving to create plant-derived cheese that mimics the properties of traditional cheese while offering improved health advantages. They focused on various physical aspects, including melting, stretching, and oil release when grilled or heated, to replicate the texture of real cheese. The research involved exploring isolates from three types of proteins and examining how they interacted with oils and the starch framework of the cheese substitute. By using a mix of sunflower and coconut oils, they were able to reduce the saturated fat content, leading to a healthier and eco-friendly alternative to both dairy and existing plant-based cheeses.
For those who choose not to consume animal products, plant-based dairy options provide an excellent substitute; however, manufacturers face challenges in mimicking the rich, creamy qualities of traditional dairy.
Researchers from the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan are developing plant-based cheese that retains the desirable traits of real cheese while enhancing its health benefits.
In a study published in Physics of Fluids by AIP Publishing, the team examined various types of plant proteins and their interactions with alternative cheese frameworks.
“If you only eat plant-based foods, your diet might consist heavily of beans and tofu, which can become monotonous,” said Alejandro Marangoni, one of the authors. “Consumers nowadays expect a plant-based version that closely resembles animal products, which poses a significant challenge.”
To achieve a cheesy product that imitates the texture of conventional cheese, researchers assessed numerous physical properties such as melting, stretching, and oil release during grilling and heating.
“While we have a good understanding of milk and meat proteins’ behavior, we still lack knowledge about the functionality of plant proteins,” Marangoni explained. “Moreover, plant proteins vary greatly from one another.”
Earlier research revealed that a combination of 25% coconut oil, 75% sunflower oil, and pea protein yielded a favorable cheese texture. In this study, Marangoni and his team examined differing isolates from lentil protein, faba bean protein, and a specific type of pea protein, analyzing how these interacted with oils and the starch framework of the cheese substitute.
The findings indicated that increasing the proportion of coconut oil resulted in firmer cheeses; however, the cheese made with pea protein and 25% coconut oil exhibited the firmest texture due to unique interactions between the proteins and fats. This formulation equaled or exceeded the melting, oil loss, and stretching properties of cheese analogs made entirely with coconut oil.
By using a mix of sunflower and coconut oils, the team was able to lower the saturated fat content of the cheese, aiming to create a healthier, sustainable option compared to traditional dairy cheeses and other plant-based varieties.
“Our ultimate goal is to enhance nutritional value, boost protein levels, and reduce saturated fat in cheese alternatives,” Marangoni stated. “However, maintaining the essential qualities like melting and stretching of the cheese remains quite challenging.”
