| Ingredients |
|
The challenges presented in the development of meat analogs make it essential to select quality ingredients that help you create a product rich in flavor with meat-like texture. Because the meat analog texture depends on the interaction between ingredients, the target product determines the amount and type of ingredients needed. By adjusting the mix time and order of addition of these ingredients, you can change the texture of the product. The following lists the key ingredients used in meat analogs and their function.
Proteins Proteins act as binders, emulsifiers and texturizers. Various combinations of protein types and forms are utilized when creating meat analogs. Soy proteins (isolated soy protein, textured soy protein, soy protein concentrate), are used most often, however wheat and rice proteins are used as well. Binders Binders provide cohesion and retain moisture and fat. The combination of binders depends on the desired texture of the product. Typical choices are wheat gluten, isolated soy protein, egg whites, tapioca starch, pectins and gums. Fats Fats add to the mouthfeel and flavor of the analog. The most common fat source is vegetable oil. Water Water adds to the mouthfeel and lubricity of the analog. Protein bound water contributes to the juiciness of the product. Seasonings Seasoning, perhaps the most important ingredient, makes your product taste good! Kalsec® Liquid Seasonings help distinguish your product, provide a clean label and mask the beany notes associated with soy protein. |
 |
Important Information Allergens GMO |
|
|
|
Vegetarian and Meat-Free Foods Overview Ingredients Liquid Seasoning Addition |
|
|
|
Related documents Spice Blend Creation with Aquaresins |