Ingredients the fibers
Ingredients the fibers to bind excess oil or water and prevent the product to become dry in the raw condition. The fibers also have the capacity to absorb the water that escapes during frying, thus ensuring a juicy mouthfeel. For easy handling, the fibers can be mixed with the dry ingredients, while water and oil can be added afterwards. This compound must be chopped until a homogenous mass, and the final grit size is reached. After frying, the yield was almost identical in all trials and varied between 89 % and 91 %. However, the tests found differences in color before and after frying. Chickpea flour achieved the best result. In addition, the nuggets with chickpea flour were also the juiciest. Summarized, it has been proven that the color is influenced by the proteins and not by the fibers. Furthermore, dietary fibers influenced the juiciness. Due to the functional characteristics of SANACEL ® products, it is possible to increase the water content and thus obtain a juicier product. Vegan burgers with a meat-like appearance Often vegan burgers are softer than usual burgers and the bite is missing. SANACEL ® fibers support the structure to give the patty a meat-like bite. Vegan products need a binding agent to stabilise the product before and after frying. CFF developed a special SANACEL ® add blend for vegan products for fiber enrichment to avoid binding agents with E-numbers and to give a clean label solution. The blends have a high fiber content and gel The cutter process influence how fine or coarse the product should become. The left image shows a vegan chicken patty and on the right image you can see a vegan chicken nugget. building properties that even increase during the frying process. An additional benefit shows the SANACEL ® apple fiber. First, it is a partly soluble fiber and improves the consistency of the patty. Additionally, in comparison to other fibers, apple fiber positively influence the color of the burger patty. Its brown color helps to create the typical meat look. Healthy nutrition and the issue of animal welfare are becoming more and more present and play an increasingly important role in consumers’ food choices. Many meat consumers are therefore also recognising vegetarian and vegan meat alternatives. Now is a good time to join the trend of meat alternatives. SANACEL ® fiber concentrates offer the possibility to improve continuously these products on a natural basis. Color, texture and bite can be adjusted so that vegan burger patties or nuggets rival their meaty counterparts. fmt 10 food Marketing & Technology • October 2021
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