Master's thesis: Plant-based spreads of cream cheese, structure vs. texture

Plant-based spreads of cream cheese -relation between structure and texture

Background
In recent years, a number of new plant-based products have appeared on the market. Their aim is to mimic products with ingredients from animal sources with regards to texture and taste. The most common product categories are meat and minced meat analogs, but there are also sausages, spreads and cheese-like products. However, many of the products have a low proportion of protein compared to the animal counterparts and consist mainly of water, fat and hydrocolloids.

At RISE we are working along the whole value chain from producing plant-based ingredients through fractionation and extraction processes to developing food prototypes in research and innovation projects throughout the latest years. Mainly, the work has been focused on extruded meat analogues and sliceable sausage-like products. Now we also want to increase our understanding of how spreadable cream cheese-like products can be produced with plant-based ingredients.

Description
The project will start with a survey of what is available on the market regarding plant-based spreads. Identification of content and characterization of some selected products by imaging at the micrometer level and determination of textural properties. After that, model products will be produced based on Swedish raw materials such as protein from, for example, pea, rapeseed, wheat (gluten). Both protein isolates, concentrates and protein-rich fractions and residual streams can be relevant. By studying the microstructure and measuring textural properties with rheology, the understanding of how these products should be structured to achieve desired consistency will increase.

Key Responsibilities
Mainly lab-based work through formulation and preparation of model products, analysis with rheological instrumentation and microscopy techniques.

Qualifications
Students with a background in food science/chemistry/physics and laboratory experience are welcome to apply.

Terms

Scope: 30 or 60 hp

Where: the lab work will be conducted at RISE Agriculture and Food in Gothenburg (Frans Perssons väg 6)

Master Thesis start date: not later than September 2024

Contact

If this project sounds interesting to you and you would like to obtain more information, you are welcome to contact Camilla Öhgren, camilla.ohgren@ri.se

Welcome with your application!