Figure 1. Process flow diagram for restructured meat products.
Figure 2. Bottom-up and top-down strategies for alternative protein texturization (top) and the proposed mechanism for fiber formation through deformation and alignment of biopolymer solutions (bottom).
Table 1. Texturization strategies to create plant-based meat analogues
| Technique | Starting material | Commercial availability | Length scale anisotropy | Robust-ness | Scalability | Environ. impact |
|---|---|---|---|---|---|---|
| Top-down strategies | ||||||
| Mixing proteins & hydrocolloids | Protein isolate, hydrocolloids, cations | Yes | ? | + | + | + |
| Extrusion | Defatted protein flour, concentrate, or isolates blended with polysaccharides | Yes | Orientation on microscale | ± | ++ | ++ |
| Shear cell | Protein concentrate or isolates blended with polysaccharides | No | ± | + | ++ | |
| Freeze alignment | Protein isolate | No | + | ± | – | |
Bottom-up strategies | ||||||
| Wet spinning | Protein isolate, coagulation bath | No | Micrometer | + | – | – |
| Electrospinning | Protein isolate | No | Nanometer | + | – | – |
Figure 3. Process setup for high-moisture meat analogues.
Source: Valerie Louise Pietsch et al., Combining Extrusion, Electron Microscopy and Rheology to Study the Product Characteristics of Meat Analog Products (Waltham, MA: Thermo Fisher Scientific, 2021). Used with permission from the publisher.
Figure 4. High-moisture meat analogue made with Thermo Scientific Process 11 Hygienic Twin-Screw Extruder.
Source: Used with permission from Thermo Fisher Scientific.
