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Enhancing alternative protein applications

Formulating alt protein products with the taste and texture consumers desire can be difficult, but methylcellulose can help. MC is commonly used in meat alternatives to improve texture and binding.

There continues to be a growing popularity of alternative protein foods, not only meat alternatives but also seafood and dairy alternatives. Motivations for eating alternative proteins include concern for animal welfare, environmental awareness, allergen avoidance, and health improvement. This variety of needs has increased innovation in end applications, ingredients, and textures. Meat alternatives are possible with a meat-like texture and characteristics to appeal to not only those adhering to vegetarian and vegan choices but also to the wider and growing flexitarian consumer group.

Formulating alternative protein products with the taste and texture consumers desire can be difficult, but there is one unique ingredient that can help overcome texture challenges. That ingredient is methylcellulose. Methylcellulose (MC) is commonly used in meat and seafoods alternatives to improve texture and binding. Benecel™ methylcellulose is specially formulated for alternative protein applications. It provides a firm bite for products meant to simulate meat products. Benecel™ methylcellulose is a sustainably sourced, vegan, non-GMO, allergen-free, thermally gelling hydrocolloid with a functionality that is unmatched by any other ingredient. During cooking, Benecel™ methylcellulose creates a thermal gel that provides a firm meat-like texture which remains as the product cools to eating temperature.

Benecel™ methylcellulose offers the following features and benefits:

• Strong thermal gelling provides a meat-like texture
• Emulsification stabilizes fat and water to retain moisture
• Low gel temperature grades provide a firmer bite at eating temperature
• High viscosity grades provide superior shape retention
• Plant-derived

Ashland’s Benecel™ methylcellulose portfolio is comprised of 4 grades with varying gel firmness and thermal gelation properties allowing formulators to dial in the texture they desire. Thermal gelation is a unique property of methylcellulose that provides structure and texture to alternative protein applications. Methylcellulose gels during the cooking process and maintains gel firmness as the product cools allowing bite integrity to remain at comfortable eating temperatures. The gel onset temperature for Benecel™ methylcellulose ranges from 35 to 65°C. Gel firmness is an indication of the level of texture a hydrocolloid can contribute to an alternative protein product. Benecel™ MX 100 methylcellulose has the highest gel firmness providing the greatest amount of meat-like texture alternative protein applications.

Benecel™ methylcellulose can be used in alternative protein applications in two ways: emulsion method or direct addition. The emulsion method is primarily used for high viscosity methylcellulose grades that provide superior texture and stability to oil-in-water emulsions. Benecel™ MX and MX 100 methylcellulose can replicate a solid fat with liquid oils. When blended with liquid vegetable oils and cold water under high shear Benecel™ MX and MX 100 methylcellulose create a fat-like emulsion ideal for mimicking the appearance and texture of animal fat in alternative protein applications, facilitating formulation and cost flexibility. Many processors use direct addition, where the methylcellulose is added along with other dry ingredients. Benecel™ methylcellulose grades are effective at providing texture using this method as well.

Benecel™ methylcellulose is also suitable for hybrid meat applications as well as processed meat. The same unique properties of methylcellulose that enhance the texture and stability of alternative meats can also be beneficial for hybrid and processed meat applications.