Plant-based protein for meat and seafood alternatives
who sprouts solutions for plant-based proteins? we do.
There has been a growing popularity of plant-based foods for not only meat alternatives but also seafood alternatives. Motivations for eating plant-based proteins include seeking a diet with variety, concern for animal welfare, allergen avoidance, and health improvement. This variety of needs has increased innovation in end applications, ingredients, and textures.
Proteins serve a functional as well as a nutritional purpose in the end applications. Replacing animal-based proteins with plant-based proteins is not always easy but can be achieved with the use of hydrocolloids.
Benecel™ MX modified cellulose is specially formulated for meat alternative, seafood alternative, and vegetable-based applications.
features and benefits of Benecel™ MX modified cellulose:
- low gelling temperature
- improves binding
- improves moisture retention
- helps provide the desired eating quality and texture
- helps deliver sensory and functional benefits
- replicates the “bite” of a meat-based product
Have questions about how Benecel™ MX can help you overcome your plant-protein challenges? Contact an Ashland solver.
Benecel™ MX modified cellulose can help make plant-based shrimp visually appealing and provide a desirable texture.
Plant-based protein products are listed below.
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Benecel™ methylcellulose & hydroxypropylmethylcellulose
Benecel™ mc and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is...
Benecel™ MX modified cellulose
for plant based foods The growing popularity of plant based foods and meat alternatives has spurred innovation in end applications, ingredients and textures. Although products are usually suitable for vegetarian or vegans, they may also appeal to a wider audience. Some of the broader motivations for eating plant based proteins include those seeking variety in their diet, concern for animal welfare, allergen avoidance, a desire to reduce the amoun...