Catalogus: meat - fat replacement
Category: Water binding and gelling
Description:
Description:
In some recipes meat analogues or meat replacement is needed, but at the same time approximating the aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of meat.
Various blends and solutions are available based on textured vegetable proteins (TVP) and/or other solutions.
In others fat replacement is desired. But as a food component, fat contributes key sensory and physiological benefits. Fat contributes to flavor, or the combined perception of mouthfeel, taste, and aroma/odor. Fat also contributes to creaminess, appearance, palatability, texture, and lubricity of foods. Replacement solutions need to take in account all these critical points.
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