Scientists have invented a protein-rich product made from plants that can replace dairy products in certain foods

Emulsifiers are essential for food production because they help stabilize the combination of two liquids that are not easily mixed, such as oil and water
.

For example, egg yolk is often used as an emulsifier in mayonnaise to ensure that the oil and water in it will not separate

The emulsifier made by NTU also helps to reduce food waste because it is fermented from waste grains of beer brewers, which are by-products of the beer brewing industry
.

It is estimated that about 39 million tons of such waste grains are thrown into landfills every year around the world, where they decompose and increase greenhouse gas emissions

This research proposes an innovation that helps reduce waste and reflects Nanyang Technological University’s commitment to reducing our environmental impact, which is one of the four major human challenges that Nanyang Technological University seeks to address through its 2025 strategic plan
.

In order to produce emulsifiers, winemakers ferment the used grains and then perform further processing to extract proteins.
Once these proteins are dried, they can be immediately used to produce mayonnaise and other foods
.

Compared with store brand mayonnaise, mayonnaise produced with ntu plant emulsifier contains more protein and more essential amino acids
.

The fat and calorie content is similar to typical store brand mayonnaise, but the mayonnaise made by ntu contains more nutrients and antioxidants

The mayonnaise prepared with NTU plant emulsifier also tastes the same as the mayonnaise bought in the store
.

A laboratory test conducted by researchers also showed that the mayonnaise made by ntu also showed better texture and spreadability compared with the ready-made similar products

Professor William Chen, Director of the Food Science and Technology (FST) Program at Nanyang Technological University, led the project.
He said: "Our plant-based emulsifier is another victory for Nanyang Technological University because we are looking for successful methods for those Products that would otherwise have been wasted find new uses
.

" Every year, the global brewing industry generates approximately 39 million tons of waste grain from brewers and sends it to landfills

Behind this invention, the research team of Nanyang Technological University also includes Dr.
Josh Chai, a researcher on the FST project of Nanyang Technological University, and Ms.
Chin Yi Ling, a doctoral student also from FST
.

The research results were published in the peer-reviewed academic journal "Food Chemistry:X" in December
.

Use nature as a solution

Researchers from Nanyang Technological University said that at present, waste grains of brewers have not been widely used in food processing, mainly because it is difficult to extract protein from them
.

Because these proteins are "trapped" in their complex structures, current commercial processes, such as using chemicals or releasing them at high temperatures, are costly and complicated

Although the grains used in the brewery have other uses, such as cattle feed and solid fuel, the emulsifiers manufactured by ntu focus on human nutrition and use natural solutions to increase its value
.

The Nanyang Technological University research team found that using a fungus called Rhizopus oligosporus (Rhizopus oligosporus) can make it cheaper and easier to tap the protein potential of grains used by brewers
.

This fungus is easily obtained and used in the production of tempeh

When the mixture is fermented, the fungus will secrete enzymes that break down the complex molecular structure of waste grains, making it a simple and economical method for extracting proteins and antioxidants
.

Professor Chen added: “Our emulsifier is not only an effective solution, it can not only reduce waste, but it can also improve the human diet by introducing widely available plant-based proteins
.

” In addition, our emulsifier allows us to Potential waste materials are upgraded and utilized

The Nanyang Technological University team will work on optimizing their protein extraction methods to improve its yield and quality
.
The researchers added that they will test emulsifiers in different food products, such as ice cream and soy milk, and then explore expanding their emulsifiers through cooperation with food and beverage partners
.

Due to the diffusible properties of emulsifiers, the research team also hopes to explore its applications in medicines and cosmetics, such as topical creams, lipsticks and other products
.

Journal Reference :

1. Yi Ling Chin, Kong Fei Chai, Wei Ning Chen.
   Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties .
   Food Chemistry: X , 2022; 13: 100184 DOI: 10.
   1016 /j.
   fochx.
   2021.
   100184