Effects of oleogel substitution in high protein plant-based cheese

Abstract: Animal proteins and by-products, such as milk and cheese, generate the greatest greenhouse gas emissions in the food sector. This, coupled with the demonstrably worsening climate crisis, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular, the plant-based cheese industry is relevant, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. Waxy starch, plant-protein isolate, and coconut oil were combined to create a novel high-protein (18%w/w) plant-based cheese. We determined that by using native waxy starch, we can enhance its existing viscoelastic properties by modulating gelatinization through the addition of plant protein and fat. Texture profile analysis indicated the cheese analogues could range in hardness from 15-90N depending on the duration of heated mixing. The resulting melt and stretch of the high protein cheeses were 2-3times greater than those observed for commercial plant-based cheeses and more similar to dairy cheese. The oil loss for the samples, however, was quite extensive, reaching 70-100% saturation of filter paper. Three oil gelators, Ethyl cellulose (EC), Beeswax and candelilla wax, were assessed for their oil-binding properties. EC reduced the oil loss to 0% when combined as low as 0.1%w/w of the oil phase, and both waxes at 2%w/w of the oil phases reduced the oil loss to 30% or less. The addition of the oil gelators did not significantly affect the meltability but did minorly affect sample hardness. For all samples, rheological melting tests were performed where Tan δ (G”/G’) at 80^oC was used as an indicator for sample meltability in which values ≥1 indicate better melt. The high protein cheese reached Tanδ values upwards of 0.8, whereas commercial plant-based cheese only reached Tan δ values around 0.1. Ultimately, the novel high-protein plant-based cheese demonstrates the use of simple ingredients to form complex food systems.