Plant based protein and meat alternatives
who sprouts solutions for plant-based proteins? we do.
浙江11选5 www.pfjf.net Humans need, regardless of whether you and your customers follow a Vegan, Vegetarian, or Ovo-Lacto diet (just to name a few) protein and protein comes from amino acids. For herbavores or those who don't consume animal protein, its the combination of beans and grains along with seeds and nuts that deliver the necessary nutrients. Convenience and vegetarian options often take the form of patties and links, and providing taste and texture is where Ashland serves up solutions to keep your products looking as good as they taste.
The growing popularity of plant-based foods and meat alternatives has spurred innovation in end applications, ingredients and textures. Although products are usually suitable for vegetarian or vegans, they may also appeal to a wider audience. Some of the broader motivations for eating plant-based proteins include those seeking variety in their diet, concern for animal welfare, allergen avoidance, a desire to reduce the amount of meat that they consume or taste preference.
The right hydrocolloid helps you deliver a product with the desired eating quality and texture. Because of their versatility, hydrocolloids can help deliver sensory and functional benefits. Formulators use hydrocolloids to replicate the bite of a meat-based product, improve moisture retention, improve binding or help replace an allergic binder, like eggs.
Some applications require low temperature gelling properties. That’s why we developed Benecel™ MX modified cellulose (methylcellulose). Benecel™ MX modified cellulose is specially formulated for meat alternative and vegetable-based applications. It can provide a firm bite for products meant to simulate meat products, binding to replace eggs, and can help retain moisture to provide an enjoyable eating experience.
Plant-based protein products are listed below.
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Benecel? methylcellulose & hydroxypropylmethylcellulose
Benecel™ MC and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is part...