What is it about?
Meat analogs commonly have a soft and mushy texture that is not comparable to the mouthfeel of real meat products; therefore, commercial egg white proteins were studied to substitute gluten or xanthan gum for improving the textural properties of gluten-free veggie sausage.
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Why is it important?
According to Fortune Business Insights, the global meat substitutes market hit $5.37 billion in sales in 2021 and is projected to grow to $10.80 billion by 2028. This study provides an alternative sausage formulation, which would be greatly valuable for the meat and sausage industry seeking veggie and gluten-free products with improved physical and textural properties, meanwhile, to meet the current consumer trend for clean-label foods by use of EWP.
Read the Original
This page is a summary of: Improving textural properties of gluten‐free veggie sausage with egg white proteins, Food Bioengineering, October 2022, Wiley, DOI: 10.1002/fbe2.12028.
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