FAQs

Hydrocolloids in Plant-Based Meat Analogues, How to simulate the fibrous tear and juiciness of muscle tissue?

Core Issue: Fiber Structuring and Water Binding. This is one of the most cutting-edge applications for hydrocolloids.

• Fibrous Texture: Curdlan is key. Its heat-irreversible gel can be extruded/sheared to form muscle-fiber-like structures.

• Juiciness: Blends of konjac gum, xanthan gum, and carrageenan simulate the water-holding properties of myofibrils.

• Fat Sensation: Konjac gum emulsified with vegetable oil simulates marbling and melting fat mouthfeel.

Solution: Employ a blended system of "Curdlan (skeleton) + Konjac/Carrageenan gum (water binding) + Pea/Soy Protein (matrix)", formed using specialized processes like high-moisture extrusion or electrospinning.