The Structural Potential of Novel Protein Sources
Most meat analogues are produced by extrusion cooking with high moisture content and are based on plant proteins such as soy and pea proteins
The demand for meat analogues based on plant or single-cell proteins is increasing rapidly. However, there is a lack of fundamental understanding of the mechanisms that lead to the formation of the desired fibrous, meat-like structures. Anton Paar’s Starch Pressure Cell offers the possibility to study the texturization process of protein-rich raw materials under well-defined process conditions and to evaluate their structuring potential, making it a suitable tool for your plant-based food R&D.
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