A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein.

ABSTRACT: As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (w/w) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Micro

SUBMITTER: Teng C 

PROVIDER: S-EPMC10217620 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature