2020 Volume 53 Issue 5 Pages 319-329
Plant-based foaming and emulsifying agents can be promising to produce clean-label healthy food products. To examine the potential use of such products in food processing and cooking, various micronised dried plant products, such as grains, beans, and seaweed, and shiitake mushrooms were added to reduced-sugar meringues and used to prepare mayonnaise-like egg-free dressings. The drip volume from the reduced-sugar meringues prepared using plant products decreased significantly compared to those from the control reduced-sugar meringues. The micronised dried glutinous rice and shiitake along with vinegar and NaCl were able to emulsify salad oil, which was then used to prepare mayonnaise-like emulsions. Moreover, the glutinous rice-based emulsion was notably stable against oiling-off, which can be partially attributed to Pickering stabilisation, according to CLSM observation. The deproteinised glutinous rice and shiitake products could not stabilise meringues and dressings, indicating that proteins of these particles might be strongly associated with stabilisation mechanisms.
