Advancement of Physical Properties in Hard-Type Textured Plant-based Cheese with the Use of Enzymatic Treatment

Advancement of Physical Properties in Hard-Type Textured Plant-based Cheese with the Use of Enzymatic Treatment

Monica Henry, Scientist, Amano Enzyme USA

Abstract: Last year at AOCS 2023, we introduced the improvement of stretchability and meltability within a high protein plant-based cheese with the help of enzymatic activity. While achieving these two milestones in plant-based cheese industry were great, we wanted to continue in the texture aspect of inventing a hard-type textured plant-based cheese. There are slim to none blocked plant-based cheeses in the market and working towards innovation, we were able to accomplish this task. In this project, a Cyclodextrin Glycosyltransferase- SL (CGT-SL) was provided by Amano Enzyme to improve the hardness in 15% pea protein isolate. Three samples: control pea protein isolate with CheeseMax PB, treated sample two with CGT-SL, and a treated sample three with CheeseMax PB and CGT-SL were used to compare the physical properties from the previous CheeseMax PB project. Control sample resulted with a hardness of 2N, sample two with 8N, and sample three with 5N. In 15% pea protein, CGT-SL has higher hardness which is ideal for a hard type cheese. For additional hardness, stretchability and meltability sample three combination can be acceptable too. This innovative enzymatic reaction can shape the future for plant-based cheeses to get closely related to animal-based dairy products.

Keywords: plant-based cheese; dairy alternatives; enzymes; high protein; stretchability; meltability; cyclodextrin glycosyltransferase