As more consumers shift towards plant-based diets, pea protein has gained popularity as a vegan alternative to meat protein. Its health benefits, ease of use, and sustainability make it an attractive option for athletes, bodybuilders, vegetarians, and vegans alike.
Pea protein is an excellent source of dietary fiber and essential amino acids. It contains all 9 essential amino acids as well as branched chain amino acids (BCAAs), which are important for muscle growth and repair. Another benefit of pea protein is its high fiber content. Fiber helps regulate digestion by promoting healthy bacteria in the gut and aiding in the absorption of nutrients from food. Additionally, fiber helps to reduce cholesterol levels by reducing LDL (low-density lipoprotein) cholesterol (often considered “bad” cholesterol) while increasing HDL (high-density lipoprotein) cholesterol (often considered “good” cholesterol) levels. Pea protein is also gluten-free, making it safe for people with gluten sensitivities.
Pea protein has multiple applications from protein powders to bars, snacks, meat substitutes, and even pet food. Protein powders and bars are the most popular, as they are convenient and can be consumed on-the-go. Pea protein is also used in baked goods, cereals, and pasta to increase their protein content.
Despite all the benefits from pea proteins, some consumers find that pea protein-based products have a beany odor and bitter flavor. To overcome the flavor and odor issues, manufacturers have adopted the following measures:
- Flavor Masking: This technique involves controlling and adjusting the pH level of the product to alter the taste profile. The key is to use natural flavors that can effectively mask pea protein’s taste while ensuring that the product still tastes good. Some of the popular flavorings used in pea protein products include vanilla and chocolate.
- Blending: Blending is the process of combining 2 or more ingredients to create a unique taste and flavor profile. By blending pea protein with other ingredients, such as sweeteners, natural fruit extracts or other plant-based proteins like rice protein, manufacturers can create a more palatable product.
- Microencapsulation: This technique involves enclosing pea protein particles in a protective coating material, such as a liposome or microcapsule. The protective layer helps to mask the negative taste and odor profiles of pea protein, making it more tolerable for consumers.
- Aroma Masking: This technique involves adding specific ingredients such as essential oils, spices, or natural aromas, which have a strong, pleasant smell. These natural aromatic materials can help neutralize the unpleasant odor of pea protein, thus making the product more appealing to consumers.
- Fermentation: During fermentation, microorganisms break down the proteins releasing aromas and flavors, which can help mask the unpleasant taste and odor of pea protein.
- Deodorization: Deodorization, a process used by ingredient suppliers, is a process that involves removing saponins from the peas to reduce the beany odor. This process can also reduce the bitterness of the product. However, it can also remove some of the nutrients and flavor from the product.
Manufacturers can now add another approach for tackling odor and flavor issues in pea protein products. By using TREHA®, the leading brand of trehalose, in pea protein formulations, manufacturers can not only mask any beany odor and bitter flavor, but also enhance the consumers’ sensory perception of their products. Trehalose is a naturally occurring disaccharide that helps keep foods fresh by promoting moisture retention, while improving texture, flavor, and aroma.
To confirm this, Nagase conducted a sensory evaluation test by developing several pea protein-based formulations with varying levels of TREHA® added as a key ingredient. The other ingredients added to the formulations were starch, coconut oil, yeast extract, meat flavors, and caramel color powder. These formulations were then prepared into plant-origin based protein patties and provided to a consumer panel for testing.
The sensory test found that the addition of up to 1% of TREHA® in pea protein formulations improved the odor masking and juiciness of pea protein patties. TREHA® masks odor by reducing the volatility of odor compounds and suppressing the release of unpleasant odors. It also has a characteristic structure with a high affinity for water molecules, which allows it to stabilize proteins by binding to the water molecules surrounding them. TREHA® contributes to odor masking and imparting tenderness to the pea protein by limiting protein denaturation.
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Nagase Singapore Pte Ltd
