Innovations in Food Structure Using HPP: Purees, Plant-based Yogurts and Desserts

In this article, we'll explore an exciting frontier in food science: using HPP to innovate food structure. This technology is reshaping how we approach texture, stability, and clean label formulations in food products.

The Challenge of Traditional Additives

Food manufacturers have long relied on stabilizers, thickeners, and gelling agents to enhance texture, stability, and taste. These additives, primarily proteins or polysaccharides, serve as functional ingredients to modify food structure. However, they often come with drawbacks:

• Large quantities may be needed to achieve desired effects
• Heat is often necessary for their effectiveness
• Precise measurements and specific preparation methods are required

These complexities highlight the need for simpler, more efficient alternatives.

HPP: A Revolutionary Tool for Food Structure

While HPP is primarily known for its ability to maintain food safety and extend shelf life, recent studies have unveiled its remarkable capacity to alter food structure at the molecular level. HPP can induce:

• Protein denaturation
• Starch gelatinization
• Changes in polysaccharide gelation processes

These structural modifications can minimize or even eliminate the need for traditional texture-enhancing additives. Importantly, HPP achieves these changes without significantly affecting the nutritional content of foods.

Innovations in Product Development

Current research is exploring HPP's potential in creating innovative products with unique structures. These applications include the development of purees with unique textures, the production of plant-based yogurts, and the creation of new types of desserts.

Texturized Purees (Mango Puree)

In the study, "Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree", conducted in 2019, they investigated the use of pressure in creating a mango puree enriched with protein, which contained 2 – 8% of whey protein. It was found that:

• HPP can enhance the mouthfeel of purees, making them more appealing to consumers.
• In protein-enriched mango purees, HPP increased viscosity and improved mouthfeel.
• HPP allows for desirable texture with less added protein, minimizing negative impacts on taste.

Texturized Purees (Chickpea Puree)

In the study, "High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: A concept proof", conducted in 2023, they analyzed a chickpea formulation that included onion, tomato, peppers, and either corn flour or inulin. It was found that:

• HPP effectively replaced texturizing agents like agar-agar and xanthan gum, achieving textures appropriate for altered deglutition.
• HPP resulted in purees with firmness comparable to those made with the texturizing agents.
• In the recipe with starch, the HPP purees maintained their firmness more consistently over a 30-day storage period, while the product without HPP spoiled within a few days.
• Purees rich in protein can be tailored to cater to specific texture requirements, such as those needed by individuals with dysphagia.

Plant-based Yogurt

HPP can play a key role in the production of plant-based yogurts. With the rise of veganism and the increasing demand for dairy alternatives, it becomes necessary to develop plant-based yogurts that have appealing textures.

In the study, "A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing", it was revealed that:

• Plant protein gels, when structured under pressure, display viscosity and viscoelastic properties akin to those of commercial dairy yogurts.
• The authors propose that the properties of these gels can be modified by blending different plant protein ingredients or by manipulating the pressure level.
• This adaptability makes HPP an ideal method for structuring plant-based yogurts, as it facilitates texture customization, minimal ingredient usage, and increased protein content.

Desserts

Researchers are also investigating the use of HPP in the creation of unique desserts. HPP is instrumental in making the desired consistency and texture in desserts, which enhances their overall sensory appeal.

Examples of proof-of-concept products can be found in scientific literature, such as strawberry-flavored egg-white pudding and casein-cocoa pudding. In both instances:

• HPP was employed to alter the formulation’s structure from a liquid to a gel-like consistency.
• HPP ensures effective microbiological control and preservation of the nutritional properties of the puddings.
• HPP presents a promising alternative to traditional methods of food texture enhancement.
• Its ability to alter the structure of macromolecules and induce gelation processes can eliminate the need for additives.

The Future of Food Texture

HPP represents a promising alternative to traditional methods of enhancing food texture. Its ability to modify macromolecular structures offers several advantages:

1. Potential elimination of texture-modifying additives
2. Creation of clean-label products
3. Customizable textures for various applications
4. Improved food safety and extended shelf life
5. Preservation of nutritional content

As research continues, we can expect to see more innovative applications of HPP in food structure modification, leading to a new generation of clean-label, texturally appealing, and safe food products.

Questions? Drop them in the comments!