Plant proteins have been used entirely or in part as substitutes in a variety of food formulations due to perceived health benefits and rising consumption trends. The need to create Plant-Sourced Food Emulsifiers as natural food emulsifiers with properties is similar to those of traditionally used dairy proteins is growing as consumers demand "clean label" products. With a move away from using animal proteins in food production, a thorough and methodical comparison of the emulsifying qualities of dairy and plant proteins is of interest to the food industry. Scientists from Nanyang Technological University in Singapore have developed a plant-based emulsifier that has the necessary properties to replace dairy and eggs in some types of cooking and is high in protein and antioxidants.
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