Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat...

Area of Science:

• Food Science and Technology
• Materials Science
• Biopolymer Engineering

Background:

• Growing consumer demand for plant-based meat alternatives.
• High-moisture extrusion (HME) as a promising technology for developing structured meat analogues.
• Need for understanding structure formation mechanisms in HME of alternative proteins.

Purpose of the Study:

• To review mechanisms of anisotropic structure formation during HME of alternative proteins.
• To discuss the impact of extrusion parameters and ingredient selection on meat alternative development.
• To highlight recent advances in long cooling dies (LCDs) for meat alternative production.

Main Methods:

• Review of scientific literature and patents on HME and meat alternatives.
• Analysis of protein ingredient sources (plant, insect, animal, microalgae) and biopolymer interactions.
• Evaluation of extrusion process parameters and their influence on structure development.

Main Results:

• Anisotropic structure formation in HME is a synergistic effect dependent on ingredient source and processing.
• Formulations with diverse proteins and biopolymers can create structured meat alternatives.
• Recent developments in dynamic/rotating and static annular gap cooling dies enable layered or fibrous structures.
• HME of plant proteins creates chemical sites that enhance flavor and color retention.

Conclusions:

• HME is a viable technology for producing sophisticated plant-based meat alternatives.
• Understanding ingredient- HME interactions is crucial for optimizing texture and nutritional profiles.
• Advances in cooling die technology are essential for achieving desired meat-like structures.