Description
Plant-based meat alternatives mimic the texture and flavor of meat using plant-based proteins, starches, and fibers.
Technical
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.
Science
Primary Reaction
Denaturation of proteins
Sensory Profile
Aroma ()
SavoryUmamiEarthyNuttyGrilledSmoky
Wine Analogy
Like a bold Cabernet Sauvignon with umami notes
Coffee Analogy
Similar to dark roast coffee with earthy undertones