What You Need to Know
The process involves manipulating temperature, time, and moisture to create a meat-like texture. Extrusion at 150-180°C for 30-60 minutes, emulsification at 20-30°C for 10-30 minutes, and dehydration at 50-70°C for 30-60 minutes are common methods. Failure modes include over-processing, separation of components, and over-drying.
Steps
- 1.
Beyond Burger (United States): Creates fibrous texture mimicking ground beef
- 2.
OmniPork (Hong Kong): Achieves pork-like chew through high-moisture extrusion
- 3.
Tofurky (United States): Uses wheat gluten texturization for turkey-like structure
The Science
Primary Reaction
Starch gelatinization, protein denaturation, and emulsification