Effects of Sanxan gum on the physical and structural properties of hemp protein plant-based cheese

This study delved deeply into the effects of Sanxan gum on the physical and structural properties of hemp protein plant-based cheese. By adding varying amounts of Sanxan gum (0–1.2 g/100 g) to the hemp protein plant-based cheese, alterations in its texture characteristics, water-holding capacity, free oil released, dynamic rheological, and microstructure characteristic were analyzed. The research findings indicated that the addition of Sanxan gum significantly enhanced the hardness, springiness, and chewiness of the cheese, while the adhesiveness decreased with the increase in Sanxan gum content. Moreover, Sanxan gum notably improved the water-holding and oil-holding capacities of the cheese, reduced oil separation, and further enhanced the storage stability and shelf life. In terms of texture characteristics, when the Sanxan gum content was 0.9 g/100 g, the texture properties of the hemp protein plant-based cheese were closest to those of the commercially available typical traditional dairy cheese (Galbani Mozzarella Cheese), featuring a fine texture, good formability, and excellent slicing performance. Observation by scanning electron microscopy and confocal laser scanning microscopy revealed that the addition of Sanxan gum made the microstructure of the cheese more compact and the fat distribution more uniform. This research explored the application potential of novel ingredients such as Sanxan gum and hemp protein in plant-based cheese products, and provided valuable insights and references for the optimization of plant-based cheese, and contributed to the sustainable development of the plant-based dairy industry. • Sanxan Gum (SG) enhanced hardness, springiness, & chewiness in plant-based cheese. • SG & Hemp Protein (HP) enhanced physico-structural properties of plant-based cheese. • The cheese mimicked dairy cheese's texture, with good taste and formability. • Findings guide plant-based cheese formula optimization with insights.