Binder composition for meat substitute
AssigneeRoquette Freres
InventorsSayaka HORI-MINOURA, Goichi ITO, Florian SARRAZIN
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Abstract
The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of meat substitutes.
Claims12
A composition comprising a mixture of vegetable proteins, potentially leguminous plants, and pea starch, said mixture being wherein the ratio of vegetable proteins to pea starch is 1:1.5 to 1:4, preferentially 1:1.5 to 1:2, even more preferentially 1:1.5 to 1:1.7, and optionally potato starch in a potato starch/pea starch ratio ranging from 1.5 to 2.0, preferentially 1.6 to 1.9, preferentially 1.7 to 1.9.
Dependencies are inferred from the claim text.