ETH Zurich Textures Whole Legumes Using Only Water and a Freezer

Researchers at ETH Zurich have developed a method called freeze structuring that transforms whole legumes into fibrous, aligned gels without the need for protein isolates, additives, or extrusion equipment. The process involves soaking and blending the legumes, heating the purée, and freezing it in a mould to create a directional structure that provides a distinctive bite similar to that of meat or fish. This method allows for texture modification without the need for extensive fractionation processes, making it an attractive option for manufacturers with limited resources.

The team tested the process on various legume species and found that different legumes produced gels with varying firmness levels. Red and black lentils, as well as mung beans, yielded firm gels, while soybeans and black beans were softer. This innovative approach to texturising whole legumes could offer a more sustainable and less processed alternative to traditional methods used in plant-based meat production, offering flexibility in recipe development and the potential for combining different legumes for diverse textures and flavors.