Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO<sub>3</sub> to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs

Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO<sub>3</sub> to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing fo...

Full description

Saved in:
Bibliographic Details
Main Authors: Maurice Koenig, Kai Ahlborn, Kurt Herrmann, Myriam Loeffler, Jochen Weiss
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Applied Sciences
Subjects:
meat analogs
plant-based sausage
hydrocolloids
fermentation
texture
Online Access:https://www.mdpi.com/2076-3417/15/15/8510
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-3417/15/15/8510

Similar Items