Novel ingredient functionality

Why are we undertaking this project?

Many functions in processed foods are performed by chemically synthesised materials. However, alternative components from cereals and plants could potentially be used in foaming, emulsifying, as rheology modifiers and water-binding agents.

What are we doing as part of this project?

Evaluating the functions of selected plant-based food ingredients and comparing these with existing additives with known functional properties. The assessment will provide practical information on the functionality and application of promising natural materials.

What is planned for the third and final yeart

This year, several different materials from plant sources have been identified including flaxseed, chia seed, chickpea (aquafaba), quinoa, amaranth and buckwheat. These materials will be subjected to specific processes in an attempt to enhance their functionality or feasibility in application systems. We’ll apply processes, such as freeze drying, to create powdered forms of the chia, flaxseed and aquafaba. We’ll also use pre-gelatinisation and air classification to modify the functional properties of the ancient grains. Towards the end of 2020, combinations of the ingredients used and developed will be put into application as egg replacers in cakes and mayonnaise.