Canadian researchers enhance plant-based cheese quality with new protein-oil combinations

Creating plant-based cheese that matches the taste, texture, and indulgence of dairy has long been a challenge for food scientists. Researchers at the University of Guelph in Ontario, in collaboration with Canadian Light Source Inc. in Saskatchewan, are working to bridge this gap by studying plant-based proteins and their interactions within cheese alternatives.

Their findings, published in Physics of Fluids, focus on how different protein isolates and oil blends impact the texture, melting, and stretch of plant-based cheese. Led by Alejandro Marangoni, the team aims to develop products that not only mimic dairy cheese but also offer better health benefits, such as reduced saturated fat and higher protein content.

“If you wanted to strictly eat plant-based products, you would end up eating a lot of beans and tofu, which can get a little boring,” Marangoni noted. “Now, consumers expect essentially the same animal product but with plant-based ingredients, which is very difficult.”

To replicate the creamy, stretchy qualities of cheese, researchers analyzed physical attributes like melting, oil release, and elasticity when exposed to heat. While dairy proteins are well understood, Marangoni highlighted that knowledge about plant proteins and their interactions is still limited. The vast diversity among plant proteins complicates efforts to achieve consistent and desirable results.

A previous study by the group identified a promising formulation combining 25% coconut oil, 75% sunflower oil, and pea protein. Building on this, the team investigated how isolates from lentil protein, faba bean protein, and specific types of pea protein interacted with oils and the starch matrix of the cheese alternative.

Their research revealed that increasing the coconut oil content enhanced the hardness of the cheese. Among the formulations tested, cheese made with pea protein and 25% coconut oil exhibited the firmest texture due to unique protein-fat interactions. Remarkably, this formulation matched or exceeded the melting, oil loss, and stretch properties of analogs made entirely with coconut oil.

By blending sunflower and coconut oils, the researchers reduced the saturated fat content while maintaining desirable texture and functionality. The combination offers a healthier, more sustainable alternative to both traditional dairy cheeses and current plant-based options.

“Ultimately, we want to improve the nutrition, increase the protein content, and lower the saturated fat content of cheese alternatives,” Marangoni explained. “But keeping all the functionality in there, which includes the melt and the stretch of the 'cheese,' is very difficult.”

This research represents a significant step forward in the development of plant-based cheese that satisfies consumer demands for taste and texture without compromising on health or sustainability. By expanding the understanding of plant protein behavior and optimizing formulations, the team hopes to bring plant-based cheese closer to achieving parity with its dairy counterparts.

The next phase of the study will likely explore further variations in protein and oil combinations to enhance nutritional profiles while preserving the desired characteristics of cheese. As consumer interest in plant-based alternatives continues to grow, these advancements could pave the way for more satisfying and accessible options in the marketplace.