Elucidating interactions between Methylcellulose and food proteins to find a suitable replacement in meat analogs

Research unit

INNOSUISSE

Project number

121.319 IP-LS

Project title

Elucidating interactions between Methylcellulose and food proteins to find a suitable replacement in meat analogs

Texts for this project

	German	French	Italian	English
Key words	-	-	-
Abstract	-	-	-

Category	Text
Key words (English)	Life sciences, Foodtech
Abstract (English)	Plant-based meat analogs require effective binders like methylcellulose for texture and water retention. However, low consumer acceptance drives the search for cleaner alternatives. To succeed at finding an effective replacement, it is crucial to understand binder interactions with food proteins.