Dry Textured Vegetable Proteins (TVP) & High Moisture Meat Analogues (HMMA)
Dry and high-moisture extrudates form the basis of meat alternatives. These textured proteins are produced through extrusion, which modifies the protein structure to create a fibrous texture. In addition to the technology, the plant proteins, starches, fibers, and their quality are crucial.
Dry extrudates/TVPs have a very low moisture content and must be hydrated before use to develop their fibrous, meat-like structure. They are used, for example, in minced meat alternatives or vegan burgers.
High-moisture extrudates/HMMA are produced with a high moisture content. Their fibrous structure is formed in a special cooling die following the extrusion process. Typical applications include vegan sliced products (e.g. gyros) or chicken analogues.
The Emsland Group has developed functional pea proteins as a protein source for textured products. In addition, various starches are available to support the extrusion process, increase expansion volume, and ensure a more uniform product structure. By adding pea and potato fibers, firmness and fibrous texture can be further optimized.
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Binding agents
Texture & Forming Properties
Plant-based products, such as vegan burgers or sausages, require binding agents to be able to form the products into the desired shape. These binding agents should also provide form stability under storage conditions and during preparation of the product. A challenge for binding agents is the texture of the end product at the consumption moment. The texture should be juicy but no too soft or mushy.
The texture of a plant-based sausage or burger can be supported by strong gelling starches. Both potato and pea starch are known for their good gelling properties: potato starch for its elastic gelling properties and pea starch for the fast gelling properties. Emsland Group has developed a range of modified Emden® gelling pea and potato starches to fulfill the texture requirement of meat analogues. Next to gelling starches the Emsland Group also offers Emfix® K02, an emulsifying starch for emulsion gels as component for meat analogues.
The Emsland Group also offers Emfibre® pea and potato fibers for meat analogues. These fibers have good water and fat binding properties that will prevent cooking loss and maintain a juicy texture of the end product.
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