Studies on the application of food colloids in plant protein meat analogues.

Human beings are facing the challenge of supplying sufficient proteins in relation to the rapid world population growth, and the increased environmental pressure. The cultured meat takes a high cost, and its production is still in the laboratory scale. The development of plant-based meat products is a key direction in the food industry. The plant-based meat products prepared based on dry extruded protein show the poor texture and taste, have high salt content and lack of green label. The textured vegetable proteins (TVP) prepared by the high-moisture extrusion (HME) are becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle fibers. This paper focused on high-moisture extruded plant-based meat analogues, mainly clarified the application of food colloids such as protein and polysaccharides in plant meat analogues. The development of fat mimics and their potential application in plant meat analogues were also described. In addition, the...