From taste to texture –
enhancing plant-based food, naturally
Manufacturers of plant-based food face multiple challenges: the imitation of unique textures, which are natural to products of animal origin, the nutritional value and the taste, which is typically associated with these products. Jungbunzlauer's bio-based product portfolio provides several solutions to address these demands in a natural way.
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Plant-based scrambled eggs
- Biobased hydrocolloid TayaGel® gellan gum to optimise texture of plant-based scrambled eggs
- Application examples for liquid and powdered versions
Oat-based cooking cream
- Xanthan gum and TayaGel® as stabilising system for oat-based cooking cream providing pleasant mouthfeel and excellent stability during cooking.
- (Calcium fortification with tricalcalcium citrate)
Plant-based feta
- Jungbunzlauer acids (glucono-delta-lactone, citric acid or lactic acid) provide a natural solution for acidification
- Calcium content can be fortified using tricalcium citrate
Preservation of plant-based meat alternatives
- Extend shelf-life with lactic acid and potassium lactate (blend)
- Increase food safety by pathogen control
- Less food waste through preservation
Texture optimisation in vegan cold cuts
- Xanthan gum in combination with Locust Bean Gum and Carrageenan allows improved texturising properties in plant-based cold cuts
- Optimal compatibility of xanthan gum with plant proteins, i.e. pea protein
Oat-based barista blend
- TayaGel® HA for suspension of insoluble particles
- TayaGel® HA to improve foam quality
- Compatibility with slightly acidic beverages such as coffee
Plant-based yogurt alternative
- Tricalcalcium citrate, trimagnesium citrate and zinc citrate to mimic nutritional profile of cow´s milk yogurt
- ERYLITE® Stevia 200 for enhanced flavour and improved mouthfeel
Plant-based caviar
- Highly soluble calcium lactate gluconate promotes crosslinking without having an impact on taste
- Xanthan gum stabilises shape and improves mouthfeel
- sub4salt® for tasty sodium reduction
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