Loryma offers wheat-based solutions for fat replication
Loryma is supporting manufacturers with wheat-based solutions that imitate animal fats and replicate the originals in terms of texture and processing properties.
The ingredients specialist has a range of heat-based stabilisers, starches and clean label compounds that enable manufacturers to create melt-in-the-mouth or stable, sliceable textures. They also improve the appearance and sensory properties of products such as juicy poultry sausage, mouthwatering vegan salami pizza or crispy plant-based chorizo.
Consumer demand for plant-based, health-conscious yet tasty convenience products continues unabated, according to Loryma, who has developed three solutions that support targeted fat reproduction, all with a low calorie content.
The Lory Stab blend based on the modified wheat starch Lory Starch Amber perfectly addresses the needs of ready meals requiring a tender melt after preparation. Examples include reheated salami pizza or pure poultry sausage that tastes juicy rather than dry despite its reduced fat content.
The system is freeze/thaw and thermally stable, and also shear resistant.
Some end products require a pasty, creamy texture that does not run. One example is chorizo sausage: if the fat contained in the sausage liquefies during the frying process, the sausage meat and casing will no longer harmonise, and the skin will either burst or be difficult to slice cleanly. With an emulsion-based stabilising system created with alginate, gluten and starch, this effect can be achieved without thermal activation. The cold gelling compound is also low in fat, cut resistant, elastic and does not release water.
If a visible fat content is to be a typical feature of the application, such as the white components in salami or the fat edge on raw ham, then the compound of Lory Starch Jade and Lory Starch Ruby is ideally suited. The size of the fat reproduction can be scaled individually and is suitable for a clean, additive-free label.
Norbert Klein, head of research & development at Loryma, notes that the demands on finished products, whether as meat substitutes or hybrid solutions, are becoming more and more stringent. But thanks to functional ingredients and extensive testing, Loryma can advise manufacturers on their individual concepts.
“Our compounds and blends offer advantages not only in terms of product quality and nutritional value, but also for the efficient and targeted creation of new trend products,” Klein adds.
