On a scientific advancement Remarkably, researchers at the University of Leeds in England have developed a method to transform vegetable proteins, commonly known for their dry texture and lack of flavor, into incredibly tasty meat alternatives.
The technique involves the creation of vegetable protein microgels through a process called microgelation. These proteins Dries are immersed in water and heated, which changes their molecular structure.
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This creates an interconnected network that traps water around the proteins, resulting in a gel that can be broken down into microgels.
When these microgels are consumed, they release water under pressure, providing a juicy, creamy sensation in the mouth.
(Image: Freepik/Reproduction)
According to Professor Sarkar, leader of the study: “What we did was convert the dry vegetable protein into hydrated, using it to form a ‘web of
spider’ which retains the water around it”, explains the scientist.
This does not require the addition of chemicals or agents, making the process highly viable in the food industry.
One of the most exciting aspects of this discovery is its potential to significantly improve the acceptance of plant-based meat alternatives. Many consumers have resisted these products due to their dry texture and lack of flavor.
However, microgels manage to change this scenario, making such plant-based options as tasty as real meat, without the need to add fat. Ben Kew, a researcher involved in the project, highlights the remarkable nature of these discoveries.
“It is impressive that, without adding a drop of fat, the microgels resemble the lubricity of a 20% fat emulsion, which we are the first to report”, the scholar is surprised.
In addition to improving the taste and texture of plant-based meat, this innovation could have broader implications across the food industry.
Plant-based protein microgels can replace fat in various food processing processes, allowing the creation of healthier options without compromising texture and flavor.
With more people adopting a plant-based diet in search of more sustainable and healthier choices, This discovery could revolutionize the food industry and open new doors to the nutrition market vegan.
Plant-based meat excels in both flavor and texture, so transitioning to a healthier, more environmentally friendly diet may become more appealing than ever.
