Meat+Poultry - July 2020 - 71

oxidative stability; canola oil, which is low in
saturated fat, but high in monounsaturated fat;
soybean oil; cottonseed oil and peanut oil,"
Mavec said.
Wyatt said, "Bite and chew are essential
components of texture and mouthfeel. The
amount, type and release of fat are important
factors for achieving the desired sizzle in the
pan or juiciness when eating."
Many suppliers take a systems approach,
blending the dry ingredients together. Proper
hydration is key.
"Ingredion offers an array of starches to
help with water binding and creating a gel
to help with texture," Reed said. "Some of
our pregelatinized starches can also help
with fatty mouthfeel, while others help with
emulsion stability. This can be very important
in applications such as hot dogs."
Florian Bark, product manager, Hydrosol,
Ahrensburg, Germany, said, "We've developed
a modular system that can be used to make
a wide range of alternative meat products,

including a new generation of plant-based
nuggets. It's made of wheat and pea protein,
which gives the nuggets a long fiber structure,
pleasing bite and light color typical of chicken.
"Our modular system requires no special
processing techniques," Bark said. "With it,
products can be made on standard production
lines, just like those used in regular meat and
sausage production."
Wigberto Núñez, group manager, meal
solutions, DuPont Nutrition & Biosciences,
New Century, Kan., said, "Key functional
ingredients used in meat and poultry
alternative formulations need proper
dispersion and hydration to achieve optimum
functionality. Formulation changes and
process adjustments that impact hydration
time, order of addition of ingredients and
mash temperature are very important when
troubleshooting formulations to optimize the
performance of functional ingredients."
The flavor factor is an important
consideration, namely that savory taste of

"Plant
proteins have
specific, often
unpleasant
flavor
characteristics
and these offnotes need to
be addressed
with masking
solutions in
addition to
flavors."
- SYLVAIN JOUET

Performance, Packaged
Pe

ReeForm

PARTNERING TO PROVIDE
WHAT YOU NEED, WHEN YOU
IT.
OU NEED IT
Ossid is proud to be the North American master distributor of the
Reepack machinery brand, providing all sales and support,
including parts, service and training.

Equilibrium
atmosphere (EMAP)

Modified
atmosphere (MAP)

Vacuum
Skin pack (VSP)

Vacuum

Shrink pack

* Thermoforming; vacuum, vacuum skin packaging (VSP), or
modified atmosphere packaging (MAP) machines
* Tray sealing; semi-automatic or fully automatic machines

LEARN MORE

www.meatpoultry.com | 07.20 | MEAT+ POULTRY

252-446-6177 * www.ossid.com

71


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Meat+Poultry - July 2020

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

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