From Protein Dense Droplets to Functional Ingredients: Designing scalable plant protein particles through phase separation

Summary

Plant proteins are often perceived as challenging to work with, as they tend to clump, thicken, and produce chalky textures, unlike the smooth and reliable dairy proteins. In my PhD research, I show that this view comes from judging them by the wrong standards. Inspired by nature, I used a gentle process called liquid–liquid phase separation to let pea, fava, and soy proteins organise themselves into tiny droplets. With mild heating and spray drying, these droplets are transformed into smooth, easy-to-use powders. They dissolve quickly, remain fluid even at high concentrations, and add creaminess and functionality to plant-based foods, without the need for extra additives. The method saves water and energy, demonstrating how, by building on their natural strengths, plant proteins can open new avenues for healthier, tastier, and more sustainable foods.

''Judge a fish by trees, and it lives in folly; let it search the ocean’s pearls, and it glimmers with wisdom. Plant proteins, too, fail by dairy’s measure, yet in their own element, they reveal hidden treasures.''