Scientists are using Chilean quillaja extract to create nano-scale oleogels in plant-based proteins, mimicking the taste and texture of fat in meat and creating a 'juicy' product that, until now, has been "a real challenge", says the Good Food Istitute.
Read more about it via https://www.foodnavigator-latam.com/Article/2020/02/13/Nano-scale-quillaja-extract-can-replicate-fat-for-plant-based-juiciness?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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