Researchers in Siberia Have Developed Protein Sauces Based on Legumes as an Alternative to Mayonnaise

Scientists at Novosibirsk State Technical University (NSTU) have developed a line of sauces with high plant protein content as an alternative to traditional mayonnaise. This was reported to TASS by the university's press service. "The uniqueness of this development lies in using solutions of isolates and hydrolysates as emulsifiers, which ensures a high proportion of plant protein in sauces, whereas in mayonnaise, for example, egg yolk serves as an emulsifier. To optimize the recipe, an analysis of the fatty acid composition of vegetable oils was conducted, with a choice made in favor of olive, sesame, grape, and corn oils, which were combined with sunflower oil in specific proportions," the press service quotes one of the study's authors, Zhibek Baktybekova. According to her, the best combinations were achieved in sauce samples with grape oil and green pea hydrolysate, and with sesame oil and red lentil hydrolysate. Ten variants of such combinations were developed. As noted by ...