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Modified Lentil Protein Mimics Fat in Non-Fat Yogurt

October 14, 2026

Senior Author Yi Zhang is working to modify plant proteins that can act as fat replacers to make products healthier without sacrificing taste and other desirable qualities. (Photo Source: Penn State)

Researchers at The Pennsylvania State University have developed a modified lentil protein that can mimic some of the textural properties of fat in non-fat foods, particularly yogurt. Published in Food Chemistry, the study explored how plant proteins could serve as low-calorie fat replacers without compromising food quality. The researchers aimed to develop plant-based ingredients that help maintain these desirable qualities while supporting the production of healthier food options.

The team used an enzyme called alcalase to break lentil proteins into smaller pieces called polypeptides. The resulting protein fragments, known as LPP5-10, absorbed more oil than unmodified lentil protein, with a capacity of 752% compared with 174%. Adding just 0.05% of these fragments to non-fat milk produced yogurt with a stronger gel structure and firmness similar to whole-milk yogurt. According to senior author Yi Zhang, the modified protein can replicate some of fat's physical properties, including improving creaminess and texture, but does not become fat or provide the same nutritional properties. The findings highlight the potential of modified plant proteins as functional ingredients for developing low-fat foods with improved texture.

For more information, read the article from The Pennsylvania State University.