Emulsification Properties of Plant and Milk Protein Concentrate Blends.

Summary: Food makers want to use more plant proteins instead of animal proteins to make things healthier and better for the planet. But plant proteins don't always mix well in foods. Scientists tested mixing milk protein with plant proteins from soy, rice, and peas. They found that mixing them together works much better than using plant proteins alone! The mixed proteins stayed perfectly blended and held water and oil well. The best mixes were 25% soy with 75% milk, 50% pea with 50% milk, and 50% rice with 50% milk. This means we can make better, creamier plant-based foods!