What it does
It binds water and emulsifies, and it forms a gel on heating, though generally a weaker and less elastic one than soy gives. Its functional behaviour depends heavily on how it was processed, more so than soy, so two isolates at the same protein level can perform very differently.
Where it works
Plant based meat and dairy analogues, where its allergen status and clean label position matter commercially. Also protein enrichment, where soy is unacceptable to the market.
Where it does not
Its flavour is the main constraint: an earthy, slightly bitter note that becomes dominant at the levels a nutrition claim usually requires. Masking it is a formulation problem in its own right. Gel strength is also lower than soy at equal protein, so a straight substitution will usually give a softer product.
What it interacts with
Flavour masking systems, necessarily. Hydrocolloids and starches, which are used to rebuild the texture the weaker gel does not provide.
