Soya protein-based meat with two-phase fiber and fat texture

Overview

This solution offers a novel approach to fabricating plant-based meat alternatives from soya protein that replicate the multi-phase texture of real animal meat. Most commercial plant-protein meats on the market today are single-phase products, resulting in textures that differ noticeably from real meat, which contains distinct muscle (fiber) and fat (soft) phases. This technology addresses that gap by producing soya protein-based meats with a two-phase internal textural structure combining protein fiber and fat tissue components, delivering a closer sensory match to conventional meat.

The approach targets the rapidly expanding plant-based protein market with a differentiated product format. By improving texture fidelity, the technology aims to broaden consumer acceptance of plant-based meat alternatives while maintaining the nutritional advantages of soya protein.

Technical specifications

Fabrication process:

• A fiber fragment is first prepared by freeze-drying bean curd (tofu)
• The freeze-dried fragment is immersed into a fully absorbed soybean suspension containing a coagulant at lower temperature
• The fragment combined with the soybean suspension is heated to 80°C for second coagulation
• The final product is pressed to remove moisture
• Mechanical properties of the finished product depend on both the protein fragment and the soybean hydrogel

Key combined techniques:

• Multiphase blending extrusion for structural formation
• Sequential freeze-drying and coagulation processing
• Functional extrusion to create network-structured matrix
• Composite integration of protein gel and fiber for improved strength under the two-phase structure

Evaluation capabilities:

• Sensory evaluation using human panels following quantitative descriptive analysis
• In vitro digestibility characterization using the standard INFOGEST model
• Analysis of digesta at varied digestion times for key macronutrients including protein and starch

Technology readiness level

The technology is at an advanced research and development stage. The research team has already developed and validated the combined fabrication techniques, including the freeze-dry and second coagulation process. Future validation plans include further development of the soya-based meats using functional extrusion and composite protein gel-fiber matrix formation, with the goal of improving protein-fiber strength within the unique two-phase composite structure. Sensory evaluation through quantitative descriptive analysis and digestibility characterization using the INFOGEST in vitro model are planned to confirm product performance. The team brings rich experience in characterizing sensory properties and macronutrient digestibility of soya protein-based meats.