Evaluation of incorporating oil-filled gelled emulsions in plant protein's high-moisture extrudates

• Grant number: 25/01823-8
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: May 30, 2025
• End date: November 29, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Ana Carla Kawazoe Sato
• Grantee: Matheus Dias de Carvalho
• Supervisor: Nico Leister
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Karlsruhe Institute of Technology (KIT), Germany
• Associated to the scholarship: 24/16501-3 - Adding value to flaxseed meal: optimization of the functional properties of proteins throught microfluidization and development of functional hydrogels, BP.DR

Abstract

The increasing demand for healthier food options and meat alternatives has attracted considerable interest from academia, industry, and consumers. Despite this, meat substitutes are often criticized for their dryness and insufficient mouthfeel compared to real meat. The mouthfeel is typically enhanced by fat particles that provide lubrication during consumption. However, when oil is added freely during the extrusion process, it can reduce shearing and friction, dissipate energy, and alter protein interactions, potentially resulting in a less fibrous structure in the final product. To address these challenges, oil encapsulation emerges as a promising alternative. This study will investigate the effects of incorporating gelled emulsions into high-moisture extruded products, focusing on their influence on the rheological and mechanical behavior of these meat analogues.