Meat substitute made more real by emulsifier

By Noli Dinkovski

- Last updated on GMT

Hydrosol is demonstrating the emulsifier in gluten-free vegan nuggets
Hydrosol is demonstrating the emulsifier in gluten-free vegan nuggets

Related tags: Veganism, Meat

An emulsifier claimed to enable manufacturers to create alternatives that match the stickiness and firmness of real meat has launched in the UK.

Based on a specific combination of hydrocolloids and fibres that act as emulsifying and stabilising components, HydroTop High Gel helps create a “slightly sticky”​ profile similar to the ground meat used to make meatballs, according to its maker Hydrosol.

Suitable for all standard commercial wheat, soy and pea protein-based texturates, the meat substitute mass can be individually seasoned and produced continuously on a conventional line, it said.

Vegetables can be worked into the mass

Its adhesive quality means vegetables with smooth surfaces like corn or peas can be worked into the mass without problems, the German firm added.

Hydrosol is demonstrating the emulsifier in vegan nuggets, which can be pan or deep-fried, and are free of soy and gluten.

To create the nuggets, first an emulsion is made with HydroTop High Gel 30, oil and water, explained Dr Carsten Carstens, head of product development for meat and sausage products at Hydrosol.

‘Pleasantly firm to the bite’

“This stabilises the hydratised texturate through thermoreversible gelling, making the formable mass, when heated, pleasantly firm to the bite,”​ he said.

The emulsifier can also be combined with the texturates from Hydrosol’s Stabiprot series to make burgers, patties and vegan schnitzel with breading.

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