Scientists Invent a Protein-Rich Product Made from Plants That Could Replace Dairy and Eggs in Certain Foods
Published:29 Dec.2021 Source:Nanyang Technological University
A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) has developed a plant-based emulsifier that is not only rich in protein and antioxidants, but has the necessary properties to replace eggs or dairy in food staples such as mayonnaise, salad dressings, and whipped cream.
Emulsifiers are crucial for food production, as they help stabilise a combination of two liquids that do not mix easily, such as oil and water. For example, egg yolk is often used as the emulsifying agent in mayonnaise to ensure that the oil and water it contains does not separate.