What You Need to Know
Plant-based meat alternatives can be made using a variety of plant-based proteins such as pea, soy, and wheat protein. The use of emulsifiers such as lecithin and gums can help to stabilize the mixture and prevent separation. Temperatures above 160°F (71°C) can denature plant-based proteins, leading to a loss of texture and structure.
Steps
- 1.
Beyond Burger (United States): Uses pea protein and beet juice extract to mimic beef patties
- 2.
OmniPork (Hong Kong): Soy-based alternative designed for Asian cuisine applications
- 3.
Impossible Meatballs (Italy (inspired)): Uses heme from soy leghemoglobin to replicate meat's iron-rich flavor
The Science
Primary Reaction
Denaturation of proteins