UK scientists have developed a colloidal technique claimed to have potential to “revolutionise” the sensation of plant proteins.

The team, led by University of Leeds professor Anwesha Sarkar, said that the research could enable manufacturers to give plant-based meat alternatives a “juicy” sensation without adding fat.

Plant protein microgels were created by the scientists through a microgelation process. Plant proteins, which start off as dry with a rough texture, are placed in water and heated. This alters the structure of the protein molecules which come together to form an interconnected network or gel, which traps water around the plant proteins.

The gel is then homogenised, which breaks the protein network into a microgel made of tiny particles that cannot be seen with the naked eye. Under pressure, as they would be when being eaten, the microgels ooze water, creating a lubricity that can offer a juicy feel in the mouth.

Where drynesss of plant proteins has been a “key bottleneck for consumer acceptability”, the researchers said, they hope that their protein microgels could “offer a unique platform to design the next generation of healthy, palatable and sustainable foods”.

Mel Holmes, associate professor in the School of Food Science and Nutrition at Leeds and one of the paper’s authors said: “This study reveals the ingenuity and depth of science involved in modern food technology, from the chemistry of proteins, the way food is sensed in the mouth to an understanding of tribology – the friction between materials and sensory cells in the mouth”.

The team said that the microgels could be adapted for other uses in the food processing industry, such as replacing fat that has been removed for development of healthier options.

Ben Kew, doctoral student in the School of Food Science and Nutrition at Leeds and lead researcher in the project, said: “This is quite a remarkable finding. It is striking that without adding a drop of fat, the microgels have the lubricity of a 20% fat emulsion, which we are the first to report.”

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