Meat analogues are traditionally low in lipids, however, today the lipid content of plant based products is approximately equivalent to traditional meat products. The role of fats and oils in the formulations of meat analogue products is to contribute to juiciness, sensitivity, mouthfeel and flavor release of the product.
The carbohydrates found in meat analogue products can come from a wide variety of sources., can be classified as starches or flours, used to improve product consistency and texture. Some carbohydrates act as binding ingredients, which are used to improve the stability and shape of the product. In functional terms, the purpose of these ingredients is to improve the interaction between protein, lipid and water, like this, forming a stable structure that is consistent.
Aligned with this market, Tovani Benzaquen highlights the UNICELL and BENECEL lines:
Interfiber's UNICELL line has a variety of insoluble fibers, like wheat, oat, bamboo, between others, following all quality standards, BRC certified, ISO 9001 e 22000, e HALAL. These are products that are not metabolized by the intestine, 0 kcal, helping with the transit of food and increasing satiety.
Insoluble fibers are used for various functions in meat-like products, serving as an emulsifier, promote structure and improve bite, being a great option for reducing starches and other thickeners; also provides an increase in the sensation of fat in the mouth, making the product juicier, in addition to increasing the fiber content in the final product.
Ashland's BENECEL line, Methylcellulose line, has specific products for the meat analogue market, promoting functional and sensory benefits. Possessing all quality certifications such as ISO 9001, ensuring good manufacturing practices globally.
Methylcellulose is one of the most used additives, which is a carbohydrate with very important physical-chemical properties for the food industry. Methylcellulose can be classified in a food as a thickener, emulsifier and stabilizer. In plant based meat analogues can be used to bind to water, improve dough rheology, emulsify oils and improve the consistency or texture of the product.
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Tovani Benzaquen Ingredients
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