Meat+Poultry - July 2020 - 70

INGREDIENT ISSUES

A wheat and pea
protein system
replicates the bite
and light color
of a chicken-like
breaded nugget.

Clean Label Ingredients for your Meat, Poultry,
and Plant Based Applications
Superior Texture - Improved Mouthfeel
AGAR
PECTIN
TARA GUM
GELLAN GUM
KONJAC GUM
XANTHAN GUM
CARRAGEENAN
PEA PROTEIN NEW
LOCUST BEAN GUM
METHYLCELLULOSE NEW
NALGIN SODIUM ALGINATE
PROPYLENE GLYCOL ALGINATE NEW
MICROCRYSTALINE CELLULOSE NEW
HYDROXYPROPYL METHYLCELLULOSE NEW

1RQ*023URMHFW9HULĂ€HG
&DUUDJHHQDQ3URGXFWV$YDLODEOH
Tel 207-722-4172 / TOLL FREE 800-628-3166 / www.isi.us.com
70

MEAT+ POULTRY | 07.20 | www.meatpoultry.com

Hydrosol

protein content from a nutritional standpoint.
Additionally, they will provide some waterbinding capability along with texture.
To replicate some of meat's textural
properties, formulators will typically include
hydrocolloids with the plant proteins. These
ingredients bind moisture and assist with
keeping the alternative juicy and tender.
Carrageenan, for example, delivers a firm,
sliceable structure and eating texture. Starches

and fibers may be used in the binder system
to create the optimal balance between a firm
bite and juiciness, according to Machen.
Cargill offers functional, native starches that
can help produce a firm, meaty texture due to
their water-binding capabilities, yet still meet
consumers' label expectations.
"Fats and oils have critical roles in meat
alternative formulations, too," said Jamie
Mavec, marketing manager, Cargill. "Fat
sources are used for food fortification or
adding essential nutrients, creating succulence
and replicating the 'juicy' experience
associated with animal proteins, as well as
adding to the texture. Oil sources are included
to add moisture and lubricity to help simulate
the mouthfeel of animal proteins."
Common plant-based fats include those
high in saturated fatty acids, such as coconut
oil, palm kernel oil and palm oil. They are more
solid in structure and less prone to oxidation.
"Plant-based oil sources include high oleic
and mid oleic sunflower oil, which has good


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Meat+Poultry - July 2020

Table of Contents for the Digital Edition of Meat+Poultry - July 2020

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