Lasenor Emul has launched a new texturising pea protein, LASENOR VP-100, for use in commercial bakery products.
The Spanish food emulsifier specialist said the ingredient can enable a reduction of 50–100% in egg content in products such as muffins.
The single-ingredient protein has been developed in collaboration with ingredient technology company Meala FoodTech.
It uses Meala’s proprietary texturisation process and has been further adapted by Lasenor for performance in aerated batter systems.
The texturisation process combines bioreactor treatment, physical modification and an enzymatic stage to restructure the protein and improve its gelling ability, binding, water retention and thermal stability.
According to the company, the ingredient supports aeration, contributes to a softer crumb structure and helps to slow staling in baked products.
In internal kitchen trials, the company reports that muffins made with LASENOR VP-100 achieved volume, softness, and moisture levels comparable to those of muffins made with whole-egg recipes.
In addition to muffins, LASENOR VP-100 is intended for use in sponge cakes, pound cakes and brioches.
The product requires a controlled hydration and activation phase before being added to formulations to achieve its functional properties.
In the company’s test process, ingredients are whisked into an aerated batter, portioned into 45g moulds and baked for 20 minutes at 180°C.
The launch forms part of Lasenor’s expansion of its bakery ingredients portfolio and coincides with the recent commissioning of a new technical bakery centre.
The new facility includes a fully equipped bakery laboratory and will offer on-site support to industrial bakery manufacturers, including cake mix producers, alongside access to the company’s formulation expertise.
Lasenor VP-100 product manager Viktoriia Kubrakova said: “Lasenor VP-100 responds to consumer demands for plant-based alternatives and allergen free options.
“Food manufacturers are actively seeking solutions that allow partial or full egg reduction, especially in light of the volatile egg supplies and price fluctuations.”
