Effect of β-glucan addition on microbiological quality and stability of vegan sauce

Abstract

The growing demand for plant-based foods has stimulated the development of vegan sauces with improved stability and safety characteristics. This trend is driven by increasing consumer awareness of health, sustainability, and the environmental impact of food production. Nevertheless, the formulation of vegan sauces remains a technological challenge because the exclusion of egg-based ingredients may reduce emulsion stability and affect product quality. In this context, β-glucans have gained attention as promising functional ingredients due to their thickening, water-binding, and stabilizing properties. Their incorporation into vegan sauces may contribute not only to improved structural stability but also to enhanced microbiological quality and overall product acceptability. Aim of the study: The study aimed to evaluate the effect of β-glucan concentrations as fat-replacing and stabilizing agents of vegan sauces.