Plant-based meat is soy or gluten-based food that has the same nutritional value as meat. Plant-based meat products are becoming increasingly popular for a variety of health and environmental reasons. Plant-based meat can be processed in two ways: thermoplastic extrusion and fiber spinning. Because plant-based meat products contain essential nutrients similar to meat products, they are widely used in daily diets.
For example, the off-flavor of soy protein makes it unpalatable for human consumption. Compounds such as aldehydes, ketones, furans, and alcohols cause the off-flavor. Medium-chain aldehydes are one of the primary causes of soy products' beany and grassy flavor. Soy's high nutritional value, on the other hand, has increased its demand.
Furthermore, as raw material, soy contains all of the standard (nine) amino acids that are required for human growth. Its ability to improve the final product's water absorption, solubility, emulsification, viscosity, anti-oxidation, and texture is expected to drive soy demand in plant-based meat products in the coming years.
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