PLANT BASED DAIRY ALTERNATIVES 2022
September/October 2022 ¦ international-dairy.com · 29
close to the original. In addition, pulses are an extremely
sustainable source of protein. Their cultivation requires
little water and, as so-called legumes, they naturally improve
soil fertility by binding nitrogen from the air and
thus ultimately promoting humus formation."
As well as proteins, legume concentrates also contain
dietary fiber and minerals, B vitamins and trace elements
– making them significantly superior to protein
isolates. Müller's Mühle obtains its concentrates by an
air separation process that does not change the structure
of the ingredients, but merely allows the composition
of the concentrates – and thus the protein content
– to be controlled and adjusted.
Advantageous properties
The protein in pulses is similar to animal casein, especially
in terms of structure. This makes it particularly
suitable for the production of vegan cheese varieties,
but the manufacturing processes must be adapted. Key
is the legume-water ratio, which has a significant effect
on the texture of the cheese. Hardness, chewiness and
elasticity can also be controlled by changing the raw
material-water ratio. And the legume type also plays a
crucial role, as the protein, starch and fiber content can
all affect the texture of the final product. Cheese applications
typically benefit from the nutrient composition
naturally found in chickpea and yellow pea, for example.
Christian Bärenwalde says of current developmental
results: "Among other things, we were able to achieve
promising alternatives to concepts based on cashew, almond
or coconut in vegan cream cheese products. Here,
it has been shown that chickpea in particular has advantageous
properties. Remarkably for dairy applications,
legumes have the ability to reduce off-flavor too."
Processes for flavor optimization are an important research
topic at Müller's Mühle. After all, flours made
from raw pulses have a strong bean taste and also contain
so-called anti-nutrients. These can have a negative
impact on nutrient absorption. Thanks to an innovative
process, however, Müller's Mühle has succeeded in minimizing
aftertaste and anti-nutrients.
In addition to these technological possibilities, a good
nutritional profile and their advantages in terms of sustainability,
legume flours are also clean label. They contain
no gluten and are free of soy and allergens, opening
up a wide range of positioning options for vegan cheese
alternatives.
Concentrated protein power: The flours in the SMART
Pulses Pro range (from yellow peas on the left and
chickpeas on the right) have a protein content of up
to 65 per cent. (photos: Müller’s Mühle)
In addition to being a plant-based
feta alternative, chickpea flour is
also suitable as a base for vegan
cream cheese. (photo: Adobe Stock)
/international-dairy.com
