Munialo Claire D, Vriesekoop Frank
Food, Land and Agribusiness Management Harper Adams University Newport UK.
Food Sci Nutr. 2023 May 11;11(9):4898-4911. doi: 10.1002/fsn3.3421. eCollection 2023 Sep.
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative proteins, for example, proteins from plant sources which are perceived to be cheaper, healthier, and sustainable. The use of and saturated fatty acids in the food industry has been associated with various health issues that include an increased risk of metabolic disorders. This has resulted in an increased search for fat substitutes that are healthier and sustainable. To contribute toward a reduction in the consumption of meats from animal sources and the consumption of and saturated fatty acids, the formulation of plant-based meat and fat analogs/substitutes has been carried out. However, there has been a lower acceptance of these meat or fat substitutes which was attributed to their sensorial and textural properties that fail to mimic or resemble real fat or meat. Therefore, this review aims to discuss the advances that have been made when it comes to plant-based meat and fat substitutes. Additionally, consumer perception and acceptance of these products will be reviewed as well as future markets will be discussed and the opportunities and challenges that exist in the formulation of these products will be explored.
过去，动物蛋白因其功能特性（从凝胶化、乳化到发泡能力和稳定性）而被用于食品生产。然而，畜牧业已被证明是全球变暖和气候变化的主要促成因素。因此，人们开始推动使用替代蛋白，例如，来自植物来源的蛋白，这些蛋白被认为更便宜、更健康且更具可持续性。在食品工业中使用饱和脂肪酸与各种健康问题有关，包括代谢紊乱风险增加。这导致人们越来越多地寻找更健康、更具可持续性的脂肪替代品。为了减少动物源性肉类的消费以及饱和脂肪酸的消费，人们已经开展了植物性肉类和脂肪类似物/替代品的配方研究。然而，这些肉类或脂肪替代品的接受度较低，这归因于它们的感官和质地特性无法模仿或类似真正的脂肪或肉类。因此，本综述旨在讨论植物性肉类和脂肪替代品方面取得的进展。此外，还将审视消费者对这些产品的认知和接受度，并讨论未来市场，探索这些产品配方中存在的机遇和挑战。
