Whitepaper: An evaluation of meat analogue product characteristics – combining extrusion with electron microscopy and rheological measurements
How to evaluate the influence of ingredient composition on the product characteristics of extruded meat analogues with rheological and electron microscopy analysis tools.
With the wide range of protein sources available, the applicability of existing as well as novel protein sources to produce meat analogue products needs to be evaluated on a regular basis. In this white paper, it is demonstrated how lab-scale extrusion can be applied in combination with rheological tools and electron microscopy to evaluate the influence of ingredient composition on the final product characteristics of meat analogue products. Microstructural characterization of the fibrous, anisotropic structure was carried out using an Environmental Scanning Electron Microscope (ESEM). Quantitative measurements of rheological properties were conducted for extended material characterization.
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