Development of a vegan cooking cream prototype from faba beans with a high protein content

As interest in plant-based diets continues to grow, there is rising demand for tasty and nutritious alternatives to dairy products like cooking cream. This master's thesis explored creating a vegan cooking cream high in protein by utilizing faba beans (Vicia faba L.). Faba beans are an excellent source of plant protein, containing 26-33 % protein by weight with a favourable amino acid profile. They are also an environmentally sustainable crop, able to fix atmospheric nitrogen through symbiotic associations with nitrogen-fixing bacteria, reducing the need for synthetic nitrogen fertilizers and associated greenhouse gas emissions. The research first concentrated the proteins from the faba bean base using membrane ultrafiltration. A parameter study determined the optimal crossflow velocity of 0.12 m/s and transmembrane pressure of 0.65 bar. The optimal settings retained 89-91 % of the proteins, increasing the protein content from 3.4 % to 7.6 %. This concentrated faba protein base was then used to formulate vegan cooking cream prototypes. Multiple recipes were developed with varying amounts of the concentrated faba base and rapeseed oil. Proximate analysis revealed protein levels ranging from 3.4-4.8 % in the prototypes, with higher protein and fat content corresponding to increased viscosity. Oil droplet size measurements and stability tests indicated that the vegan cooking cream prototypes formed stable emulsions. Overall, the faba bean-based cooking creams provided a good source of plant protein while avoiding the environmental impacts of dairy production. By harnessing faba beans' nutritional benefits and sustainable cultivation, this vegan alternative offers an appealing option for consumers seeking plant-based, eco-friendly products.