Like Two Peas in a Pod: Combining Powder Rheology and Laser Diffraction for the Analysis of Plant-Based Proteins

Plant-based proteins, used as alternative to animal-based proteins, have become extremely popular in the food industry in recent years. Reliable analysis methods are essential to understand the raw materials, which is necessary to choose the perfect ingredients and to set the right processing parameters.

Plant-based protein ingredients are becoming more and more popular in the food industry as alternatives for meat, fish, or dairy proteins, hence improving the sustainability of our diet. The Powder Flow Cell from Anton Paar offers the possibility to study the processability of protein powders under various conditions. Differences in processability are strongly correlated with the powders’ particle size distribution, which can be analysed by laser diffraction using the PSA.

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