Texture formation in shear cells for the development of plant based meat analogues

Meat analogues are products that can help consumers to lower their meat consumption. A key aspect of the a successful meat analogue is high similarity to meat with respect to texture and juiciness. A next step in meat analogues is the development of so-called whole cut products. Shear cell technology is capable of producing a hierarchical fibrous structure. Examples of these proteins are soy protein isolate, pea protein isolate and wheat gluten. It is also possible to use protein concentrates from soy that contain up to 40% carbohydrates. We will quantify the anisotropy in those fibrous plant-based products. We will investigate the effect of shear time, temperature, shear velocity and composition.