Functionality of Ingredients and Additives in Plant-Based Meat Analogues
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TL;DR: In this paper, the authors discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality, and observe that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications.
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Abstract: Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
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Citations
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
TL;DR: A review article as discussed by the authors provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required, focusing on the chemical, physical, and functional properties of plant derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.
355
Plant Proteins for Future Foods: A Roadmap
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Plant-Based Animal Product Alternatives Are Healthier and More Environmentally Sustainable than Animal Products
TL;DR: A review of 43 studies on the healthiness and environmental sustainability of PB-APAs compared to animal products can be found in this paper , where the authors present a number of benefits, including generally favorable nutritional profiles, aiding weight loss and muscle synthesis, and catering to specific health conditions.
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Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison.
Hualu Zhou,Yuying Hu,Yunbing Tan,Zhiyun Zhang,David Julian McClements,David Julian McClements +5 more
TL;DR: In this paper, the authors compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut.
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Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
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