Functional Properties of Legume Protein and Their Application in the Development of a Plant-based Hollandaise Sauce

Imitating animal-based products using plant-based raw materials is a technological challenge due to the different technological and functional properties of the proteins. In plant-based hollandaise sauce s, the egg yolk is often replaced with carbohydrate-based thickeners, although vegetable proteins such as legumes also have the potential as structuring agents. This study addresses the techno-functional properties of legume protein isolates (soy, pea and lupin) and their use in a vegetable-based hollandaise sauce. The flow properties of the sauces were characterized using the rotational rheom... Mehr ...