Selection of fractionation pathways and intermediates for mixed consumer products

Castiglioni, Alberto; Jonkman, Jochem; Akkerman, Renzo; Padt, A. van der

doi:10.1016/b978-0-444-64235-6.50116-9

Cited by 2 publications

(2 citation statements)

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“…To lower the environmental impact of meat replacers, it would be better to use less-refined plant protein ingredients, while maintaining quality of the end product. [35,36,124] A consequence of less refinement is higher inclusion levels of other components, including starch. This might pose problems, but also creates opportunities as well, due to the richer composition.…”

Section: New Approachesmentioning

confidence: 99%

“…Therefore, the use of such less-refined ingredients is far more sustainable and economic, especially in the situation where the individual components are recombined into a new ingredient mix to achieve the desired composition and functionality. [36] However, the functionality of the components has to be considered as well when evaluating their suitability for food products. [37] Based on the information above, it becomes clear that the need for more sustainable food (ingredients) poses the following research questions: Is it possible to use endogenous starch as a functional component?…”

Section: Introductionmentioning

confidence: 99%

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Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

et al. 2021

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This review discusses the use of starch in plant-based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less-refined and therefore more sustainable ingredients in fibrous meat replacing products.

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Section: New Approachesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%