Researchers have developed a nondairy coffee creamer using protein extracted from pumpkin seeds, offering a possible new use for seeds that are often discarded or processed for oil. Initial taste tests found that the pumpkin seed-based alternative improved coffee’s texture while preserving its characteristic flavour and aroma.
The findings, published in the Journal of Agricultural and Food Chemistry by researchers reporting to the American Chemical Society, suggest that pumpkin seed protein could become a useful ingredient in plant-based beverages.
Food-grade phosphates help pumpkin seed protein blend with oil and water
Although pumpkin seeds contain substantial amounts of protein, their use in plant-based drinks has been limited by the tendency of the protein to clump when mixed with water. This makes it difficult to incorporate into beverages that require a smooth and stable texture.
To address this problem, Jicheng Chen, Jianyu Huang and their colleagues treated pumpkin seed protein extracts with different proportions of two food-grade phosphate salts. These compounds help proteins form stable emulsions, which are mixtures of oil and water.
The researchers found that a combination of sodium tripolyphosphate and sodium trimetaphosphate, mixed in a 4:1 ratio, produced the best results. They combined the resulting powder with water and camellia oil, also known as tea seed oil, before whipping the mixture into a prototype coffee creamer.
Taste testers preferred the pumpkin seed alternative
The team added the prototype to instant black coffee prepared with room-temperature water. For the taste evaluation, researchers selected a 10% creamer concentration, which slightly lightened the coffee without substantially affecting its aroma.
In a taste test involving 12 participants, coffee prepared with the pumpkin seed protein creamer was preferred over coffee containing a commercial nondairy creamer.
Participants found that the commercial product improved the coffee’s texture but did less to reduce its bitterness and sometimes introduced unwanted flavours. The pumpkin seed alternative, meanwhile, improved the drink’s appearance, body and smoothness while retaining its expected coffee flavour and aroma.
Jicheng Chen said, “A plant-based coffee creamer can improve mouthfeel without sacrificing the coffee’s own flavor.”
Researchers plan further testing before commercial development
The findings point to a potential way of turning an underused agricultural byproduct into a value-added food ingredient. Most pumpkin seeds are either discarded or processed for oil, leaving behind protein-rich material that could be put to further use.
However, the prototype requires additional testing before it can become a commercial product. The researchers plan to examine how stable the creamer remains in coffee and other beverages, including beer, while also evaluating its flavour and consumer acceptance.
The team also intends to develop the formulation into liquid concentrates or powders that would be easier to store and transport. Further development could eventually bring pumpkin seed-based creamer to supermarket shelves.
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