Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues?
Lamination in fish analogues
Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues?
Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues?
Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues?
Ufuk Ayyıldız reply
posted@PEICAN Sorry i did not understand your question exactly. Could you please give more details?
Michael Bryanton reply
postedCreating a fish analogue by folding a lipid into a protein, ie: gluten.
Food & Material Scientist reply
postedCAn elaborate please, did you mean layering or structuring
Michael Bryanton reply
postedBy layering. Lamination.
Wayne Van Nieuwenhuizen reply
postedtransglutaminase could be one option. It must be declared in ingredients but is used in imitation seafood.
Although a meat binder, maybe with fish analogue will bind other proteins with carregenan or Fibres.