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- With the emergence of plant-based alternatives to replace traditional animal-based foods such as meat and meat products (e.g. burger, bacon, sausages) or dairy and dairy products (e.g. yogurt, cheeses), the need for a “binder” to create new vegan matrices with desirable organoleptic and technofunctional characteristics has been clearly identified.
www.sciencedirect.com/science/article/abs/pii/S0268005X23006239Binders in foods: Definition, functionality, and characterization
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Dec 1, 2023 · With the emergence of plant-based alternatives to replace traditional animal-based foods such as meat and meat products (e.g. burger, bacon, sausages) or dairy and dairy products (e.g. yogurt, cheeses), the need for a “binder” to create new vegan matrices with desirable organoleptic and technofunctional characteristics has been clearly ...
Nov 22, 2023 · Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources.
Aug 17, 2021 · We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate...
- Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi
- 2021
Jan 1, 2022 · These ingredients can be used as meat analog products and meat extenders. For instance, gluten from in-grounded meat patties possible to applied as a binder and an extended to develop rearranged items.
Apr 19, 2024 · The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.
Mar 12, 2021 · PDF | Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical... | Find, read and cite all the research you...
Dec 1, 2023 · Binding agents have emerged as an important and required class of ingredients to manufacture a wide range of new food products, especially semi-solid or solid vegan meat and dairy analogues. Scope and approach.
