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Combination of wheat textures creates authentic meat alternatives
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Tuesday, 21 September, 2021, 08 : 00 AM [IST]
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Zwingenberg, Germany
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Loryma presents its innovative portfolio of TVP (Textured Vegetable Protein), which comprises six basic types. While serving as a structure-giving protein base, they also give meat alternatives an authentic mouthfeel.
Through targeted selection, combination, and hydrogenation of the dry texturates, different types of meat and fish can be replicated, as well as an array of processing variants, such as sausage meat, fillets and minced meat. Furthermore, the neutral taste of the ingredients means there is no need for masking flavours.
The texturates are available in powder format, which can be used for protein enrichment or vegetable sausage meat, and as granules for products that imitate minced meat. For the reproduction of grown meat structures such as poultry, pork, or veal alternatives, the long fibres, flakes, and chunks can be used on their own or in combination.
Lory Tex consists mainly of wheat gluten - a renewable raw material that forms meat-like fibres through an innovative extrusion process. As a dry product, it can be transported unrefrigerated, easily stored, and rehydrated individually. The bite strength determines the water absorption of the ingredient, with a ratio of between 1:2 and 1:2.5 of texturate to water. It is available in three shades - light brown, coloured with natural malt extract and reminiscent of cooked pork along with versions in brown and dark brown, which are coloured with caramel and resemble cooked beef.
Depending on the combination, different vegan or vegetarian applications can be realised with the textured wheat proteins. If softer granulates are combined with firmer ones, popular ‘home style' burger patties are created, while the exclusive use of fibres for a homogeneous fibrous texture authentically replicates a schnitzel.
When used in combination with finely granulated powder, the texture is reminiscent of sausage meat, ideal for vegetable ‘chicken’ nuggets. The chunks can also be used to create fibrous, inhomogeneous structures that authentically emulate a matured chicken breast.
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