Page 37 - FoodFocusThailand No.210 SEPTEMBER 2023

SPECIAL FOCUS

Currently, the high-moisture extrusion flavors. There are many companies and startups developing this 3D printing
process has been developed and used technology – for instance, an Israel food company that produces beef substitute
to produce a high-moisture meat steaks from soy and pea protein, chickpeas, beetroot, nutritional yeasts, and
1
analogue (HMMA). The HMMA has a coconut fat and a Spanish company that develops meat alternatives steak products
2
fibrous structure closer to that of animal from a mixture of blue algae to enrich protein and antioxidants .
meat (Figure 1). The distinctions 4. Hybrid technology is a technology that should be watched in the future.
between both extrusion processes are This technology relies on the combination of plant proteins with raw materials
due to the difference in the moisture from other processes to obtain optimum sensory characteristics and nutrition. For
content of the extrusion process and example, two startup companies from the United States have launched hybrid
the die types. The high-moisture products by combining cell-cultivated fat and plant protein such as meatballs,
4
3
extrusion process utilizes a high sausage, and bacon as well as hybrid chicken .
moisture normally 50-70% wet weight
basis and a long cooling die (normally
lower than 100°C) to avoid water
explosion from the extruded product
(Figure 2). Additionally, flowing through
a long cooling die facilitates the
arrangement of fibrous protein
structure. This process provides the
HMMA with a well-defined fibrous
structure, as well as protein and
moisture contents similar to real meat.
Figure 3 shows examples of
commercial food products made by
HMMA from the Netherlands.
2. Mixing of plant proteins and
hydrocolloids is a commonly used to
produce plant-based meat analogue
because it does not require special
machineries and can be used existing
equipment in the industry. This process
relies on the properties of the
ingredients, i.e., plant proteins and
hydrocolloids, to create a structure that
resembles meat. Additionally,
vegetable oil or fat, flavor, and color,
are usually added to obtain the
organoleptic properties of an animal
meat.
The popular hydrocolloids are
methylcellulose, carrageenan,
alginate, etc. These hydrocolloids act
as binders to combine all ingredients
together and form a gel structure upon
heating or in the presence of positively
charged salts such as potassium or
calcium salts. Examples of plant-based
products obtained from this blending
process are burgers, chicken nuggets,
and fish nuggets.
3. 3D printing process is a
process that uses a printer to print food
layer by layer to obtain food products
of the designed size, shape, and
appearance. The food ink is made from
various ingredients, such as plant
proteins, vegetable fats, colors, and
SEP 2023 FOOD FOCUS THAILAND 37

22/8/2566 BE 17:44
32-38_Special Focus_Plant-base.indd 37 22/8/2566 BE 17:44
32-38_Special Focus_Plant-base.indd 37