I am trying to develop a vegan meatball however the meatballs are too soft. can anybody suggest as to what will give the meatball a good texture and chew. Also, I am having trouble in activating the methylcellulose. The meatballs seem to be softer and doesn’t have the bite that could mimic meat.
Please tell us more about your recipe and production process.
You need to expand your understanding about vegetable proteins how it can be used to mimic animal.protein functionsal.performance…Its not a trial and error work but carefully planned product development backed by solid science…