Plant-based deli meat analogue products comprising titanium dioxide

A method of preparing a plant-based deli meat analogue product comprising

• a) mixing water with titanium dioxide to form an aqueous titanium dioxide mixture,
• b) mixing non-gluten plant protein with the aqueous titanium dioxide mixture to form a hydrated non-gluten plant protein,
• c) mixing the hydrated non-gluten plant protein with a plant-based oil and hydrocolloid to form a protein intermediate composition,
• d) mixing the protein intermediate composition with Vital Wheat Gluten to form a protein/gluten mixture intermediate composition,
• e) mixing the protein/gluten mixture intermediate composition with an edible acid to form a plant-based dough,
• f) dispensing the plant-based dough into a casing to form a dough log,
• g) cooking the dough log to an internal temp of at least about 180° F. to form a plant-based deli meat analogue product;
• wherein the plant-based deli meat analogue product, based on the total amount of plant-based deli meat analogue product, comprises:
• from about 0.05 wt % to about 3.0 wt % titanium dioxide,
• from about 3 wt % to about 20 wt % non-gluten plant protein,
• from about 40 wt % to about 87 wt % water,
• from about 0.5 wt % to about 6 wt % oil,
• from about 2 wt % to about 10 wt % Hydrocolloid,
• from about 5 wt % to about 20 wt % Vital Wheat Gluten, and
• edible acid in an amount sufficient to provide a plant-based deli meat analogue product having a pH of from about 4.5 to about 7.