# 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. - Canonical URL: https://newsverum.com/en/news/penn-state-lentil-protein-fat-texture-yogurt-2026 - Publisher: Newsverum - Section: Agriculture - Country: United States - Published: 2026-10-15T23:48:24+00:00 - Updated: 2026-10-15T23:48:24+00:00 - Source review period: 2026-10-12 - Other editions: [Türkçe](https://newsverum.com/tr/news/penn-state-lentil-protein-fat-texture-yogurt-2026.md), [العربية](https://newsverum.com/ar/news/penn-state-lentil-protein-fat-texture-yogurt-2026.md), [Français](https://newsverum.com/fr/news/penn-state-lentil-protein-fat-texture-yogurt-2026.md), [Español](https://newsverum.com/es/news/penn-state-lentil-protein-fat-texture-yogurt-2026.md), [Deutsch](https://newsverum.com/de/news/penn-state-lentil-protein-fat-texture-yogurt-2026.md), [Português](https://newsverum.com/pt/news/penn-state-lentil-protein-fat-texture-yogurt-2026.md) *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. Methodology: The source reports a 0.05% laboratory addition and 752%/174% oil-holding values; these do not imply nutritional equivalence to fat. | date | label | description | status | |---|---|---|---| | 2026-10-12 | Research report | Penn State reported the yogurt-texture effects of lentil-derived LPP5-10. | occurred | Sources: · Download data: [JSON](https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/lentil-protein-yogurt-study?lang=en&format=json) · [CSV](https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/lentil-protein-yogurt-study?lang=en&format=csv) ### Source-reported indicators Alcalase-treated LPP5-10 made nonfat-milk yogurt texture more like whole-milk yogurt. 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. | label | value | unit | period | basis | value_qualifier | |---|---|---|---|---|---| | Oil-holding capacity of LPP5-10 | 752 | percent | 2026-10-12 | observed | exact | | Oil-holding capacity of ordinary lentil protein | 174 | percent | 2026-10-12 | observed | exact | Sources: · Download data: [JSON](https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/reported-observations?lang=en&format=json) · [CSV](https://newsverum.com/api/v1/articles/penn-state-lentil-protein-fat-texture-yogurt-2026/data/reported-observations?lang=en&format=csv) ## Sources - [Penn State University]() (Source checked: 2026-10-15; Published: 2026-10-12) --- Cite the canonical URL above. [Editorial standards and corrections](https://newsverum.com/en/editorial)