Innovative process for recovering a fat-like protein isolate from soybeans (Glycine max) for use in new low-fat processed cheese preparations – ProSoy

© Fraunhofer IVV

Obesity is a major problem in both Germany and Brazil. Low-fat and fat-reduced foods can help combat obesity and the associated health risks but are often not accepted by consumers. Such food products lack the smooth and creamy texture induced by fat and lack full-bodied flavor.

Cheese is a typical high-fat food. Lowering the milk fat in cheese results in a much poorer flavor. Whey protein is often added to fat-reduced dairy products in order to compensate for the missing texture. However, this introduces no fat-like sensation when eating such foods and moreover can cause a dry mouth-feel.

The objective of the project is to evaluate the use of new fat-like protein isolates in fat-reduced processed cheese preparations. The goal is to develop flavorsome low-fat processed cheese preparations having a balanced nutrient content and other health-promoting properties.

Due to the good availability and high acceptance of soy in Brazil, soy proteins will be used as the fat substitutes. Besides improving the texture, the soy based fat substitute will introduce beneficial health effects into a widely eaten food product.

Using the manufacturing process developed at Fraunhofer IVV for lupines, new fat-like creamy soy protein isolates will be produced and then incorporated as a fat substitute into fat-reduced processed cheese. The effect of the manufacture/ processing of the cheese and the other ingredients on the functionality will be investigated at ITAL-TecnoLat.

The project extends the collaboration between the German and Brazilian project partners and pools their expertise. The complementary nature of the scientific areas of food process engineering and milk technology should open up new research perspectives for both partners.