2024 Technical Program
Edible Applications Technology
Elyse Czapalay
MSc Student
University of Guelph
Guelph, Canada
Alejandro G. Marangoni, PhD (he/him/his)
O.C., F.R.S.C. Professor and Tier I Canada Research Chair
University of Guelph
Guelph, ON, Canada
Stacie Dobson, MSc (she/her/hers)
PhD Candidate
University of Guelph
University of Guelph
Guelph, Ontario, Canada
The demand for plant-based meat analogues (PBMAs) continues to rise as consumers seek sustainable and healthier dietary choices. The global projections for the plant-based meat market anticipate growth from $4.6 billion (2018) to $85 billion by 2030 [1]. Currently, PBMA manufacturers focus heavily on protein, converting globular plant proteins into more meat-like, fibrous, proteins [2]. The fat in PBMAs is included by addition of coconut oil into the products [2], [3], causing dryness from oil loss upon heating. To replicate the textural and sensory attributes of animal-based meat, the development of adipose tissue (AT) mimetics is essential, as AT is the primary fat store for meat. In this study, we investigate the utilization of legume starches and plant oils (or emulsions stabilized by plant proteins) to make oleogels for use as AT mimetics.
Legume starches have shown potential to form stable oleogels due to their unique gelling properties. The resulting oleogels will exhibit promising characteristics, such as chewiness, hardness, and oil retention, which are crucial for the sensory appeal and cooking performance of PBMAs.
This research involves an investigation of various formulation parameters including oil quantities, emulsion stability, gelatinization temperatures, and melting profile of plant lipids to optimize the oleogel structure and properties. These factors will be considered while developing our gel and choosing which starches, proteins, and oils will be used. Techniques like rheology, polarized light microscopy, differential scanning calorimetry, texture analysis, wide-angle X-ray scattering, and more will be employed to assess the AT oleogels and their suitability in PBMAs.
The development of AT mimetics opens doors for creating more realistic and appealing PBMAs. The findings of this study will contribute to the advancement of PBMAs by providing a novel approach to mimicking AT, thereby enhancing meat-like qualities and consumer satisfaction. Results are soon to come.