Impact of protein sources on the functionality of plant-based cheeses formulated with saturated and unsaturated fat

Plant-based cheeses provide an environmentally friendly alternative to traditional dairy, often incorporating coconut oil to mimic the texture of animal fat. This study examines the influence of protein properties on the functionality of plant-based cheeses. Previous research has determined that a blend of 25% coconut oil (CO) and 75% sunflower oil using pea protein 1 (PP1) produces a cheese with high hardness, melt, oil loss, and stretch when compared to the same cheese made with 100% CO. This study assessed another pea protein isolate, a faba protein isolate (FP1), and a lentil protein isolate, at a concentration of 7.5% (w/w) to evaluate their effect on the cheese physical characteristics. Texture profile analysis revealed that the hardness of cheeses increased with higher amounts of coconut oil; however, the cheese formulated with PP1 and 25% CO exhibited the firmest texture of 80 N due to unique protein-fat interactions, which was similar to the hardness of 100 N at 100% coconut oil. The cheese analogs made with 25% CO and PP1 either matched or surpassed the melt, oil loss, and stretch of the cheese analogs products prepared with the same proteins with 100% CO. The rheological properties of the cheeses were assessed between 20 °C and 95 °C, using tan δ (G″/G′) and complex viscosity (η*) at 95 °C as functionality indicators. These results suggest that specific protein-fat interactions can be tuned to achieve the desired hardness while preserving functional properties and potentially improving the sustainability and health benefits of the final product.