31st January 2023 Editorial by: newprotein staff writer
Texturising Plant-based Meat Alternatives
Consumers are looking for more sustainable products and for a wider variety of plant-based alternatives in their daily nutrition. New ingredients and production methods strive to mimic the taste, texture, and consistency of meat.
Herbafood, has responded to the shift towards plant-based eating with the perfect ingredient to add texture to plant-based meat alternatives: Herbacel® AQ® Plus Citrus.
HERBACEL® AQ® Plus is obtained from freshly harvested apples (resp. citrus fruits) which are gently dried after extracting the juice (and oils). Non-fibrous compounds such as plant-specific sugars, colouring, and aroma components are carefully removed during several washing steps, whereby the natural cell wall structure is practically maintained. This results in neutral sensory properties as well as high water-binding and retention capacity, and furthermore, it improves the nutritional and physiological quality of the product. These high-swelling fruit fibres ensure longer periods of satiety, are beneficial for improving gut motility, and stimulate digestion.
- Very high dietary fibre content
- Powder with neutral sensory properties
- Excellent cold-swelling properties
- Soft pulpy texture
- Very high water-binding capacity (more than 20,0g/g)
- High satiating effect
- Replacement for thickener
- Emulsifying capacity
HERBACEL® AQ® Plus is available as:
- Citrus fibre (Herbacel® AQ® Plus Citrus)
- Apple fibre (Herbacel® AQ® Plus Apple)
Properties of Herbacel® AQ® Plus Citrus in plant-based meat products:
- High water-binding
- Emulsifying properties
- Clean label
In combination with methyl cellulose, additional functional advantages, such as better form stability, can be highlighted for minced-meat products, plant-based chicken alternatives, or vegetable cold cuts. Even in high-water or low-fat formulations, Herbacel® AQ® Plus Citrus supports a juicy taste and a natural texture of your plant-based meat products.
For more details, contact the supplier using the green "Request Information" button below.
Date Published: 31st January 2023
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