Pea Protein as Functional Ingredient for Reformulation

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HOW IS PEA PROTEIN VALUABLE AS A FUNCTIONAL
INGREDIENT TO REFORMULATE INNOVATIVE PRODUCTS?
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab Group
  www.foodresearchlab.com Email
info_at_foodresearchlab.com
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• Pea protein is a relatively new type of plant
  based protein derived from peas or Pisum sativum.
  
• Pea protein is available in the form of isolates,
  flours and concentrates.

Nutritional properties and health benefits of pea
protein

• Pea proteins available commercially have
  variations in their nutritional profile,
  depending on the pea variety, the type of food
  processing and the availability of the ingredient
  (as isolate or concentrate).
• Pea proteins are regarded as high-quality
  proteins because they contain essential amino
  acids. Essential amino acids are derived from the
  diet and cannot be produced by the human body.

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• Pea protein has a lower digestibility than whey
  it provides satiety for a longer duration, aiding
  fat loss.
• Pea protein has shown similar results in muscle
  strength, thickness and workout performance
  compared to whey. Therefore, pea protein can be
  considered a suitable vegan protein substitute
  for whey protein.
• In addition, pea protein is hypoallergenic and
  has a nutritional composition similar to soy
  protein, making it suitable for vegans allergic
  to soy.

Applications of pea protein in the food industry

• Pea protein is not only nutritious but also has
  functional properties that make them highly
  desirable for use in the food and beverage
  industries as functional ingredients.
• The properties include solubility, foam-forming
  ability, emulsifying properties and gelation.
• These, in turn, enhance the products mouthfeel,
  stability, nutritional value and overall quality
  of food products.

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The applications of pea proteins are as follows
Vegan egg and meat products
Pea protein contributes to the texture, making it
applicable as fillers, binders and functional
enhancers.
Bread and baked products

• Adding pea protein to gluten-containing bread
  improved the protein quantity and quality.
• Pea protein can also be included as functional
  food ingredients for formulating gluten free
  bread, which is traditionally made from
  pseudocereals and gluten free cereals that mimic
  the role of gluten. Pea protein significantly
  increased water retention and thickness, along
  with protein content.
• Pea protein also has the property to form stable
  foams, making it suitable for use in preparing
  baked products like eggless cakes, muffins and
  fudges.

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Extruded snacks

• Pea protein isolate can be used to fortify
  extruded snacks.
• Pea protein isolate enriched extruded snacks have
  a higher protein content and a more balanced
  amino acid profile than pure starch extrusion.

Pasta

• Pea protein can be added to enhance the protein
  content of pasta.
• In addition, pea protein also offers benefits
  like controlling glucose release during
  digestion, thereby influencing the glycaemic
  index of the final product.

Food emulsifiers

• Pea protein forms a rigid membrane at the
  oil-water interface, lowering interfacial tension
  and stabilising emulsions

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Films for food products

• Pea protein can form films, making it suitable
  for developing edible films for food products.
• Studies have shown that pea protein isolates have
  greater tensile strength and barrier properties
  against water and oxygen

Beverages

• Pea protein can be used as a functional beverage
  ingredient in non-fermented and fermented
  beverages to increase the protein content and
  improve aroma, appearance and sweetness in
  fermented beverages.

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• Dairy products
• Pea protein can be used instead of soy protein
  for formulating vegan milk, for there is an
  increasing concern regarding the regulation of
  GMO status, allergenicity and phytoestrogens in
  soy.
• Encapsulating ingredient
• Encapsulation is used for preserving the
  properties of bioactive compounds that offer
  numerous health benefits.
• Pea protein can be used for encapsulating
  bioactive compounds like omega-3 and
  ß-tocopherol, which are susceptible to
  degradation

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CONCLUSION

• Pea protein is a recent type of plant based
  protein that contains essential amino acids.
• It shows similar properties to whey in terms of
  muscle strength and workout performance, making
  it a suitable vegan protein substitute.
• In addition, it also offers functional properties
  to food, like enhancing the mouthfeel that, makes
  it suitable as a functional ingredient for
  formulating food and beverage products.

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HOW THE FOOD RESEARCH LAB CAN HELP

• We are a team of food technologists offering
  services in ingredient development for food and
  beverage products.
• We assist food and beverage industries formulate
  products with ingredients that enhance their
  nutritional profile.
• We comply with the regulations while developing
  products, making them easier to launch.
• We also conduct numerous rounds of sensory
  evaluation that significantly improve the
  consumer acceptability of the products, ensuring
  their success.

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