What You Need to Know
Heat‑induced gelation, high‑shear extrusion, and controlled fermentation realign soy, pea, and mycelial proteins into muscle‑like fibers while Maillard reactions develop meat‑like flavor compounds. High‑pressure processing preserves texture and color without thermal damage, and hydrogel matrices enable precise 3‑D printing of patty geometries.
Steps
- 1.
Impossible Burger (United States): Uses heme protein from soy leghemoglobin to replicate bloodiness
- 2.
Beyond Sausage (Germany): Employs pea protein isolate with beet juice for color
- 3.
OmniPork (Hong Kong): Utilizes shiitake mushroom extract for umami depth
The Science
Primary Reaction
protein denaturation and realignment combined with Maillard browning and microbial fermentation