New insights improve the texture of plant-based meat

The mouthfeel of plant-based meat alternatives remains a challenge for the industry. Consumers demand products with a structure closer to real meat, particularly for whole-cut alternatives. Recent research by Wageningen University & Research and TU Delft highlights how proteins and polysaccharides interact during the production process.

Structure development during production

The study focused on the role of high-moisture extrusion (HME), a widely used technique for creating plant-based meat alternatives with improved texture. In this process, plant proteins and polysaccharides are mixed and processed under high pressure and temperature. The challenge lies in understanding how these two biopolymers combine to form a meat-like structure. Advanced techniques such as neutron and X-ray diffraction were used to analyze these processes at the nanoscale.

The results show that proteins and polysaccharides play crucial roles at different stages of the process. Proteins begin aligning in the extruder and further develop in the cooling zone, while polysaccharides exhibit strong local alignment in the transition between the extruder and cooling die.

Better models for reduced waste

These insights contribute to the development of predictive models that can help producers create better meat alternatives. By understanding which ingredients and processes are needed, production can become more efficient, reducing waste and lowering costs.

The researchers emphasize that a combination of techniques is required to fully understand structures from the nanoscale to the macroscale. Future research will focus on in-situ measurements, allowing real-time observation of structure formation during production. This approach could lead to breakthroughs in creating high-quality plant-based meat alternatives.

Technologynetworks.com