Penn State tests lentil protein as a yogurt fat-texture substitute
An enzyme-treated lentil protein made nonfat yogurt's mechanical texture more like whole-milk yogurt. Researchers stress it does not provide fat's nutritional properties.
Source review period: 2026-10-12
Published: · Updated:
The source does not state the event date; the period shown is the source review period.
Penn State researchers used the enzyme alcalase to partially break lentil proteins into smaller polypeptides. When 0.05% of the best-performing fraction, LPP5-10, was added to nonfat milk, the resulting yogurt had mechanical properties such as firmness and elasticity similar to yogurt made from whole milk.
The study reports that LPP5-10's oil-holding capacity was 752%, compared with 174% for ordinary lentil protein. The team says the ingredient can mimic some physical and textural functions of fat; it does not chemically become fat or provide fat's nutritional properties. USDA NIFA and Hatch appropriations supported the work, and the source says the findings do not necessarily reflect funders' views.
Data
Lentil-protein test in nonfat yogurt
Alcalase-treated LPP5-10 made nonfat-milk yogurt texture more like whole-milk yogurt.
- · Occurred
Research report
Penn State reported the yogurt-texture effects of lentil-derived LPP5-10.
Methodology
The source reports a 0.05% laboratory addition and 752%/174% oil-holding values; these do not imply nutritional equivalence to fat.
Updated:
Source-reported indicators
Alcalase-treated LPP5-10 made nonfat-milk yogurt texture more like whole-milk yogurt.
- Oil-holding capacity of LPP5-10
- 752 percent
- 2026-10-12 · Observed
- Oil-holding capacity of ordinary lentil protein
- 174 percent
- 2026-10-12 · Observed
Methodology
Values retain the source basis. Annual feed figures are 2025 sector estimates; the October seed count uses the deposit period. Other dates identify report publication, not experiment day. Laboratory oil-holding capacity is not nutritional fat content; counts do not establish production or scale-up success.
Updated:
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