Pumpkin seed protein puts a twist on nondairy coffee creamer

Pumpkin seeds, often discarded, contain a high protein content. Researchers at ACS Journal of Agricultural and Food Chemistry discovered a way to utilize these seeds by extracting the protein and transforming it into a plant-based coffee creamer. In taste tests, participants preferred the pumpkin seed protein creamer to a commercial nondairy alternative as it maintained the coffee's flavor and aroma better.

Most pumpkin seeds are discarded or processed for their oil, leaving behind a protein-rich residue. This protein tends to clump in water, limiting its use in plant-based beverages. Previous research has shown that chemical compounds called phosphates can help proteins form stable emulsions, which are mixtures of oil and water. Chen, Jianyu Huang, and colleagues tested this theory by treating pumpkin seed protein with food-grade phosphates and incorporating the resulting powder into water and camellia oil, creating a prototype nondairy coffee creamer.

A 4:1 ratio of sodium tripolyphosphate and sodium trimetaphosphate proved most effective in creating stable emulsions. When mixed with instant black coffee, a 10% addition of this creamer was found to be preferable in a 12-person taste test, preserving the coffee's flavor and aroma better than a commercial nondairy creamer, which could add off-flavors and reduce bitterness.

The pumpkin seed creamer also improved the coffee's appearance, body, and smoothness while retaining its expected flavor and aroma. Future research will explore the creamer's stability in various beverages, evaluate its flavor and consumer acceptance, and develop it into liquid concentrates or powders for easy storage and transport.