date:Oct 18, 2019
In the case of pea, soya and faba or fava, these proteins differ in their isoelectric points. For example, faba protein has an isoelectric point of pH of 5-6 while pea and soy have pH of 4-5. Moving away from the isoelectric point increases the solubility. Also, some proteins are more soluble than others which means that plant proteins may require suspension.
Gellan gum
Gellan gum has positioned itself as the ingredient of choice in alternative milk drinks.
It has a unique property to form