A combination of wheat protein texturates mimics different types of meat

The Loryma company of the German concern Crespel & Deiters, a developer of innovative food ingredients, is constantly supplementing the Lory® Tex line for the production of analogues of meat and fish products.

The TVP (textured vegetable proteins) series includes six main types of raw materials for the manufacture of meat alternatives. They serve as the structural backbone of the product and quite faithfully recreate the natural feel of various types of meat and fish products in the mouth. Their appearance on the market is the result of a targeted selection, combination and hydrogenation of dry textures, coupled with a variety of processing options, depending on what you want to end up with: fillets, a homogeneous mass for filling sausages or minced meat for semi-finished products. The natural taste of texturates eliminates the need to use flavors.

Texturates are available to manufacturers of meat and fish analogs in the form of a dry powder, which is successfully used to enrich sausages with protein, or in the form of granules for minced meat. To reproduce the structure of poultry, pork or beef, they are made into fibers, flakes or individual fragments that can be combined or used in their original form.

The Lory® Tex range is based on wheat gluten, a renewable raw material that is extruded into fibers. In dry form, it can be transported without refrigeration. The elasticity of the product and the degree of tension of the jaw muscles during eating (bite force) determines the level of water absorption of texturate: from 1:2 to 1:2.5. Loryma produces raw materials in three color shades: light brown (due to the addition of malt extract), reminiscent of heat-treated pork, neutral and dark brown (saturation depends on the amount of caramel) - to imitate the color of boiled beef. 

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By combining texture, shape and color, textured wheat proteins can be made into all sorts of vegetarian products. When soft protein granules are combined with harder fragments, the popular "homemade" burger patties are obtained. If only Lory® Tex fibers are used, the manufacturer reproduces the texture of the schnitzel. The fine Lory® Tex Powder is made into a plant-based sausage and nugget paste, and the heterogeneous fibrous structures that Lory® Tex Chunks produce are made into a believable imitation of a mature chicken breast.