Comparative Study on the Properties of Various Thickeners for Producing Plant-Based Meat Analogs (PBMA)

Abstract

Recently, plant-based meat analog (PBMA) production and demand have been growing rapidly. Successful PBMA should replicate the juiciness, tenderness, flavor, nutrition, color, and texture of real meat. (Rathnakumar et al., 2023) For this purpose, the most important product properties are texture and water-holding capacity (WHC). Therefore, the role of thickeners or stabilizers to bind various components including plant-based proteins in PBMA is very important. Currently, PBMA is produced using an extruder, but its limitation is producing PBMA only in ground meats such as hamburger patties. However, if 3D-food printing technology is applied to the production of meat analog, there is an advantage in that it can be produced in the form of steak meat. (Carranza et al., 2023)