Midwest Sales Engineer Formulaction Inc. Worthington, Ohio, United States
Abstract: Plant-based protein use has been expanding over the years and offers numerous advantages: sustainable origins, vegan alternative, cost effective and health benefits. Proteins obtained from sustainable sources don't have the same performances especially to be used as emulsifier and with the increasing offer, selecting the right protein can represent a bottleneck in new product development.
Removing or partially replacing traditional emulsifiers with plant based proteins can be complex: protein selection, possible functionalization, optimum concentration... Three parameters must be considered: protein solubility, protein emulsifying and stabilizing properties. Several methods are available to characterize2 proteins functional properties but they usually request several instruments, multiple experiments and sample denaturation.
To help formulator in the transition towards greener formulation, the characterization of the dispersion via Static Multiple Light Scattering (SMLS) have demonstrated to be a valuable ally. SMLS technique detect variation of the backscattering (BS) and transmission (T) in function of the sample height and time which are directly linked to change in particle size variation (aggregation, coalescence, or size reduction process) or a migration phenomenon (sedimentation and creaming). The measurement can be done at rest to study dispersion shelf life and stability or online to determine particle dispersibility, solubilization and emulsification properties. The measurements are done without any dilution and on a wide range of concentration (from 0.0001 to 95% v/v) and particle size from 10nm to 100µm.
Formulaction recently launch the TURBISCAN DNS, combining SMLS technology, measurement under mixing condition for solubilization and emulsification studies and measurement at rest for shelf life studies.
In this talk, we present data and results comparing pea and soybean protein:
1. Solubilization kinetic, optimum solubilization time, final solubility and solubility optimization by varying the ionic strength. All the data are acquired while mixing and at high frequency for precise monitoring of the solubility speed and quality.
2. Emulsification property via online particle size monitoring and determine the protein efficiency to create a fine emulsion.
3. Stability and shelf life measurement: stability study and comparison of the created emulsion to understand the best plant additives to stabilize an emulsion.
