Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes
Jan M. Bühler, Miek Schlangen, Anna Cäcilie Möller, Marieke E. Bruins, Atze Jan van der Goot
Starch - Stärke
Abstract
Abstract This review discusses the use of starch in plant‐based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less‐refined and therefore more sustainable ingredients in fibrous meat replacing products.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
endogenous starch can have similar functionality to industrially modified starch
“It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch”
modified starch has improved functionality compared to native starch
“Often modified starch is used in these products, because of its improved functionality compared to native starch”
starch affects production and structuring process
“The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process”