Starches for meat substitutes
meat substitutes
Emsland Group is an innovative manufacturer of raw materials such as protein, fibres, starches, and dehydrated Potato products. These products form the basis for plant-based meat alternatives. Our products can help you improve the textureproperties, firmness, tenderness, product binding,and juiciness of your products.
Pea protein isolate
Pea protein isolates are a good basis for the production of meat alternatives. They make it possible to create fibrous/meat-like textures and thus represent the most important component of meat substitutes. In addition, they can be used for protein enrichment, so that meat alternatives with a protein content similar to that of meat can be produced. Our pea protein isolate also has the following properties: No major allergen, Kosher- and Halal-certified, and Non-GMO
Starch
Starch can be used for product binding or to adjust the product firmness of meat alternatives. Emsland Group produces pea starches as well as potato and waxy potato starches. These are offered in native, clean label, or modified form, so that we can provide solutions for a wide range of applications. With our products, product properties can be optimized and an improvement in process stability can be achieved. Properties and functionalities of starches: they change the strength of the gel formation, can provide heat and shear stability in the production process, allow for freeze-thaw stability, prevent synaeresis and give emulsification in the product.
Pea and potato fibre
Pea and potato fibres are very suitable for use in meat alternatives to positively influence the texture due to their high water- and oil-binding capacity. They can be used both in precursors such as TVPs (Textured Vegetable Proteins) to improve the meat-like structure and in end applications, for example to ensure that these products have better water binding properties and dimensional stability when heated.
Fibres allow for binding of products masses and are mainly used to retain moisture in the end product after cooking or baking. Products in this segment can be combined to make a complete basis for meat alternatives such as Textured vegetable proteins (dry extrudates) and high moisture extrusion products (wet extrudates). As well, they can be used to make vegan ingredients such as vegan elastic fat and vegan coatings.
connecting products
why choose the products of EMfood?
many options for alternative production methods
together we contribute to sustainability for the world
Your product is part of a recycling process