Foamed meat analogues
To achieve a foamy meat analogue.
- New food product
- Temperature sensitive product
- No stabilizers desired
How did we achieve it?
Which gas works better?
The foam formation is highly influenced by the choice of gas for the dispersed phase.
For this application, the highest overrun was achieved with CO2 as presented in the graph down below.
The ideal pressure setting during processing is crucial in order to achieve the desired foam structure. Since gas flows in the direction of lowest pressure, applying back pressure can ensure that more gas is incorporated1 into the plant-based solution.
A soft and stable foam structure in a meat analogue was obtained using CO2 as dispersed phase and controlling the back-pressure in the membrane.
1 Mishra, K. (2016). Foamability of confectionery related fat systems—The impact of fat crystal network [Institute of Food, Nutrition and Health Laboratory of Food Process Engineering]. ETH Zurich.
Want to learn more?
- Dekkers, B. L., Boom, R. M., & van der Goot, A. J. (2018). Structuring processes for meat analogues. Trends in Food Science & technology, 81, 25–36.