A scientist of Indian origin based in the UK is leading efforts to enhance plant-based meat substitutes’ succulence without adding fat.
One of the major hurdles to the widespread adoption of plant-based meat alternatives lies in their inherently dry and puckering texture when consumed.
Under the guidance of Professor Anwesha Sarkar at the University of Leeds, a team of researchers is revolutionizing the tactile experience of plant proteins, morphing them from a substance that often feels sticky and arid to one that mimics the juicy and fatty qualities of meat.
The only element introduced into the plant proteins in this process is water.
To achieve this transformation, the researchers developed plant protein microgels through a technique called microdeletion.
Dry plant proteins, which initially possess a rough consistency, are immersed in water and subjected to heat. This causes the protein molecules to alter their structure, forming an interconnected network or gel that entraps water around the plant proteins.
The resultant gel is then homogenized, breaking the protein network into minuscule microgel particles that are not discernible to the naked eye.
When subjected to pressure, such as during consumption, the microgels release water, generating a lubricating quality reminiscent of single cream.
Professor Sarkar explained, “We’ve essentially converted the dry plant protein into a hydrated form by using the plant protein to create a spiderweb-like structure that retains water around the plant protein.”
This method imparts the much-desired hydration and succulent mouthfeel.
“Plant-based protein microgels can be produced without the need for any additional chemicals or agents, utilizing a technique commonly available and already employed in the food industry. Water is the key component,” she noted.
Published in the scientific journal Nature Communications, the research team highlighted that the dryness of plant proteins has presented a significant obstacle to their acceptance among consumers.
With this breakthrough, the researchers hope to renew consumer interest in plant-based proteins, fostering a shift away from animal products as a protein source—an essential step to meeting global climate change goals.
Over half of the annual 18 billion tonnes of carbon dioxide equivalents generated from food production are attributed to animal product rearing and processing.
The researchers view protein microgels as a “distinctive platform for designing the next generation of healthful, palatable, and sustainable foods.”
Given the lubricating nature of these microgels, similar to that of single cream, the researchers also suggest their potential applications in the food processing industry, including substituting fat removed from food products to create healthier alternatives.
