Make vegan burger patties quickly and easily

摘要

Demand for alternatives to traditional meat products is rising worldwide. One reason is consumers' growing nutritional awareness. Another is the growing world population. More and more meat producers are adding plant-based products to their portfolios. The burger product category is very trendy right now, and there is a lot of movement internationally with some spectacular announcements of product innovations. However, in many cases implementing these involves very high investment in new product plant. But it doesn't have to be that way, as stabilising and texturing specialist Hydrosol shows. Its new stabilising systems makes possible the simple, safe production of burger patties and many other products on existing production lines. Vegan burger patties are based on texturates that give the final product a hamburger-like texture. HydroTOP High Gel 30 provides these texturates with the necessary binding. "The system is based on a tailored hydrocolloid fibre combination of emulsifying and stabilising components," explains Dr Carsten Carstens, Innovation & Product Manager for meat products at Hydrosol. "First an emulsion is made with HydroTOP High Gel 30, oil and water, that stabilises the texturate. This gives a compact, formable mass comparable to bound ground meat. This meat substitute mass can be seasoned to taste and produced on conventional machines like cutters or mixers, and then shaped as desired in normal moulding machines.