What is it about?
Meat analogs commonly have a soft and mushy texture that is not comparable to the mouthfeel of real meat products; therefore, commercial egg white proteins were studied to substitute gluten or xanthan gum for improving the textural properties of gluten-free veggie sausage.
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Photo by Bruno Kelzer on Unsplash
Why is it important?
According to Fortune Business Insights, the global meat substitutes market hit $5.37 billion in sales in 2021 and is projected to grow to $10.80 billion by 2028. This study provides an alternative sausage formulation, which would be greatly valuable for the meat and sausage industry seeking veggie and gluten-free products with improved physical and textural properties, meanwhile, to meet the current consumer trend for clean-label foods by use of EWP.
Perspectives
The application of egg white proteins to substitute gluten and gum would potentially increase consumer awareness, acceptability, as well as consumption of veggie and clean-label sausages.
Dr. Hefei Zhao
University of California Davis
Read the Original
This page is a summary of: Improving textural properties of gluten‐free veggie sausage with egg white proteins, Food Bioengineering, October 2022, Wiley,
DOI: 10.1002/fbe2.12028.
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