Plant-based fats often differ from their animal counterparts in behavior during production and preparation, presenting challenges for manufacturers.
To address this problem, German ingredients specialist Loryma has developed three wheat-based specific solutions — “all with a low-calorie content” — for fat reproduction that provide both processing and nutritional benefits, including reducing fat content in meat analogs while mimicking texture.
“The demands on finished products […] are becoming increasingly stringent”
These new solutions cater to specific fat applications and product requirements in meat analogs, including tender melts, firm sliceable textures, and visually appealing “visible fat” content.
Norbert Klein, Head of Research and Development at Loryma, comments, “Our compounds and blends offer advantages not only in terms of product quality and nutritional value but also for the efficient and targeted creation of new trend products.”
Clean label & low-calorie analogs
Loryma’s portfolio offers Lory® Stab for products that require a tender melt after preparation. For example, vegan salami pizza or plant-based sausage in ready meals will stay juicy despite reduced fat content. The Lory® Stab blend, based on the modified wheat starch Lory® Starch Amber, is system freeze/thaw thermally stable and shear resistant.
Meanwhile, Loryma’s emulsion-based stabilizing system with alginate, gluten, and starch acts as a cold gelling compound, forming a gel at low temperatures. It is said to be suitable for stable, pasty fat textures in products like chorizo or sausages, where the fat liquefies during the frying process, causing the meat and casing (outer skin) to separate.
Maintaining texture and integrity
Using this emulsion-based stabilizing system, the texture and integrity of the plant-based sausage remain intact during frying, making it easier to slice and ensuring a product that looks and tastes better. The system is low in fat, resistant to cutting, elastic (flexible without breaking), and does not release water.
For visible fat content, as seen in salami or the fat edge on raw ham, the combination of Lory® Starch Jade and Lory® Starch Ruby achieves the desired look in plant-based alternatives while boasting a clean, additive-free label. Notably, the size of fat portions can be scaled individually.
“There’s no stopping the demand for plant-based, health-conscious yet tasty convenience products,” the company shared on social media.
Functional ingredients for stringent demands
Loryma, part of the Crespel & Deiters Group, specializes in the research and development of functional ingredients to offer innovative solutions for various categories, including plant-based meat and fish, bakery, confectionery, sports nutrition, cereals, and convenience food.
The company has developed wheat-based tuna and egg replacers for baked goods and a heat-stable salami alternative crafted with fermentation that is said to mimic the appeal and taste of the traditional product.
The firm’s high-quality functional ingredients, such as wheat proteins, native and modified wheat starches, extrudates, and wheat-based functional blends for binding and coating, add value to end products by enhancing their nutritional profile, technological properties, processing efficiency, and performance.
Klein adds, “The demands on finished products, whether as meat substitutes or hybrid solutions, are becoming increasingly stringent. Thanks to functional ingredients and extensive testing, we can advise manufacturers on their individual concepts.”
