Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel was written by Mefleh, Marina;Pasqualone, Antonella;Caponio, Francesco;De Angelis, Davide;Natrella, Giuseppe;Summo, Carmine;Faccia, Michele. And the article was included in Journal of the Science of Food and Agriculture in 2022.SDS of cas: 3391-86-4 This article mentions the following:
BACKGROUND : Consumer demand for plant-based cheese analogs (PCA) is growing because of the easy and versatile ways in which they can be used. However, the products available on the market are nutritionally poor. They are low in protein, high in saturated fat and sodium, and often characterized by a long list of ingredients. RESULTS : A clean label spreadable plant-based cheese analog was developed using dry-fractionated pea protein and an emulsion-filled gel composed of extra virgin olive oil and inulin, added in different concentrations as fat replacer (10%, 13% and 15% of the formulation). First, nutritional and textural analyses were performed, and the results were compared with two com. products. The products were high in protein (134 g kg-1) and low in fat (52.2 g kg-1). The formulated PCAs had similar spreadability index to the dairy cheese but lower hardness (15.1 vs. 19.0 N) and a higher elasticity (0.60 vs. 0.35) consequent to their lower fat content (52.2 vs. 250 g kg-1). Then, dry oregano and rosemary (5 g kg-1) were added to the PCA, and sensory evaluation and anal. of volatile compounds were conducted. The addition of spices masked the legume flavor and significantly enriched the final product with aromatic compounds CONCLUSION : The use of dry-fractioned pea protein and of the emulsion-filled gel allowed us to develop a clean label and nutritionally valuable spreadable plant-based cheese analog. Overall, the ingredients and product concepts developed could be used to upgrade the formulation of plant-based cheese on a larger scale. 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chem. Industry. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4SDS of cas: 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.SDS of cas: 3391-86-4
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