Work

Mimicking the properties of commercial chocolate mousses using plant proteins as foaming stabilisers. Texture, rheology, color and proton mobility

Year: 2025

Type: article

Abstract: H nuclear magnetic resonance relaxometry (TD-NMR). Commercial samples were included for comparison. Multivariate analysis showed that mousses made with pea and soy proteins were the most similar in texture and structure to commercial products when the recipe was properly adjusted. This study highlights the potential of plant-based proteins for creating plant-based chocolate mousses. The use of TD-NMR in combination with rheology, and texture analysis provided insights into how plant proteins interact with other ingredients, which can help in optimizing the processing methods for better texture, consistency, and quality.

Source: Food Research International

DOI: 10.1016/j.foodres.2025.116450

Authors: Tomasz Pawel Czaja, Sigrid Nørgaard Beldring, Camille Renaud, Søren Balling Engelsen

Institutions: University of Copenhagen, Aarhus University, ADRIA Développement

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,320