LeguFoam

The aim of the project “LeguFoam” is to develop a plant-based egg substitute (albumen) based on legume proteins, which is to be used for the production of foam-based foods. For this purpose, the physicochemical properties of legume-based protein concentrates obtained by ultrafiltration will be investigated (WP1). This will be followed by characterization of the foam formation and stabilization properties (WP2). Modification of the liquid protein concentrates is performed for the most promising protein concentrate from AP1/AP2, evaluating the highest foaming capacity and longest stability (WP3). Modification includes 1) enzymatic hydrolysis 2) high pressure homogenization 3) a combination of both processes or the protein fractions obtained and 4) marketability testing by adjusting formulation and stabilization.

The suitability of the optimized protein concentrates as substitutes for albumen for the production of Angel Cake will be evaluated taking into account the formulation and process adaptation in WP4. For this purpose, the product properties during whipping and the quality characteristics of the final product during and after thermal heating will be investigated. The aim is to provide improved ingredients for food manufacturers as albumen substitutes for use in foam-based foods. In addition, a sound understanding of the mechanisms of the foaming properties of legume protein will be established in order to target them for improving the final product quality of foam-based foods.

This gives SMEs the opportunity to use functionalized protein concentrates to place new products in the growing market segments (vegan/allergen-free).