Why is the plant protein used in artificial meat different?

 In the food industry in the past two years, the plant-based “artificial meat” has become the biggest outlet.

It is two American companies that have brought the industry to such a climax, one is Beyond Meat and the other is Impossible Foods. However, if you look closely at the product introductions of the two companies, you will find an interesting thing: BM's artificial meat protein source is mainly pea protein, while IF's source is mainly soy protein.

In artificial meat, what is the difference between these two proteins? Why do these two companies have different choices?

The core of vegetable protein artificial meat is "using plant raw materials to simulate meat", including nutritional composition, taste and flavor.

The simulated nutrient composition is relatively simple-compare the nutritional difference between plant protein and meat, and just add the missing ones. The mouthfeel is more difficult.

To obtain the "chew feeling" of the meat, it is necessary to process the vegetable protein into a "fibrous shape". In food technology, it is often referred to as "drawing". To carry out "drawing", the protein needs to have good gel properties, and the texture of muscle fibers can be produced after high temperature and high pressure extrusion.


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