Description
Vegan desserts rely on plant proteins, starches, and hydrocolloids to achieve desired textures and flavors.
Technical
Plant-derived proteins such as aquafaba and tofu form foams and gels through protein denaturation and network formation. Starch and hydrocolloids like agar-agar and chia mucilage undergo temperature-dependent gelation, while Maillard reactions between sugars and amino acids produce caramelized flavors.
Science
Primary Reaction
Emulsification, gelation, Maillard browning
Sensory Profile
Aroma ()
sweetnuttycoconutcaramelearthyvanillatoastedfruityspicedfloral