Plazzotta, StellaStellaPlazzottaDe Berardinis, LorenzoLorenzoDe BerardinisSchröter, BaldurBaldurSchröterManzocco, LaraLaraManzocco2024-11-272024-11-272024-11-27Journal of food engineering: (2024)https://tore.tuhh.de/handle/11420/52140Pea protein aqueous dispersions were subjected to thermal gelation of a 18% (w/w) at the isoelectric pH, followed by water-to-ethanol solvent exchange and supercritical-CO2 drying. The obtained particles presented a size in the range of 10-50 μm and showed internal surface area (142 m2/g), density (0.28 g/cm3) and porosity (79%) values typical of aerogels. Their SEM microstructure revealed a peculiar hierarchical structure of aggregated dried microgels. The obtained particles were thus defined pea protein microaerogel particles. One g of microaerogel particles were able to structure 1.7 g of oil, turning it in a viscoelastic material. Based on this, the microaerogel particles were used in the preparation of cocoa spreads containing sunflower oil solely as lipid phase. The spreads containing up to 2% (w/w) microaerogel particles showed rheological moduli and spreadability behaviour comparable to those of commercial spreads, along with high physical stability (oil holding capacity >96%). Despite the similar physical properties, the saturated fatty acid content of the developed spreads was 57% lower than that of commercial spreads. Obtained results highlight the possibility to obtain microaerogel particles from plant proteins and demonstrate their applicability as oil structuring ingredients, suitable for the design of spreads with physical properties similar to those of market products but with a healthier lipidic profile.en0260-87742024Elsevierhttps://creativecommons.org/licenses/by/4.0/porous ingredients | plant proteins | fat reduction | microstructure | rheological propertiesNatural Sciences and Mathematics::570: Life Sciences, BiologyPreprinthttps://doi.org/10.15480/882.13747https://doi.org/10.1016/j.jfoodeng.2024.11241310.15480/882.13747Preprint