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Roquette-Food-Savoury-CONCEPT-Improve The Yield and Texture of Burgers

The document discusses how pea fiber and pea protein can be used to improve the yield and texture of burgers while preserving taste. It allows for 10-25% meat substitution, improving juiciness and reducing fat. The ingredients provide benefits like water retention, fiber, and protein while having a neutral taste.

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Prasanna Gopalrathinam
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229 views2 pages

Roquette-Food-Savoury-CONCEPT-Improve The Yield and Texture of Burgers

The document discusses how pea fiber and pea protein can be used to improve the yield and texture of burgers while preserving taste. It allows for 10-25% meat substitution, improving juiciness and reducing fat. The ingredients provide benefits like water retention, fiber, and protein while having a neutral taste.

Uploaded by

Prasanna Gopalrathinam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Improve

the yield
and texture
SAVOURY
SOLUTIONS

of burgers while
preserving their taste
Water release
is limited over cooking
Improved
juiciness

10 to 25% meat
substitution

NUTRALYS T65M PEA FIBER I50M


Improve the yield
and texture of burgers
while preserving their taste
SAVOURY
SOLUTIONS

KEY FACTS THE Recipe (burger meat)


PEA FIBER I50M LIST OF INGREDIENTS
Rich in insoluble internal fibre 10% meat 25% meat
Control substitution substitution
Water-retention in cold water
and over cooking Detailed recipe: VP49 Detailed recipe: VP48
Gelling properties Beef meat (20% fat)................... 99.4% . ........... 90% ................. 75%
Emulsifying properties Pea Fiber I50M........................... 0% . ........... 1% ................. 1%
White easy flowing powder
with neutral taste NUTRALYS T65M..................... 0% . ........... 0% ................. 4%
Water........................................... 0% . ........... 8.4% ................. 19.4%
NUTRALYS T65M Salt/Pepper................................. 0.5/0.1% ............. 0.5/0.1%.............. 0.5/0.1%
Texturized pea protein
(65% protein on DS)
For partial meat substitution
For total meat substitution
(e.g.: vegetarian foods)
YIELD Control VP49 VP48
Both products are: Yield (weight after cooking /
Food ingredients weight before cooking)*100.......81.2...................... 80.4...................... 84.2
Not major allergens Technological yield
Gluten-free, GMO-free, Kosher (weight after cooking /
and Halal certified raw meat weight)*100................82.9...................... 89.8...................... 114.6

Registered trademark of Roquette Frres - Roquette Frres S.A./D3C - 09/2014


KEY BENEFITS FOR BURGER MEAT
NUTRALYS T65M PEA FIBER I50M
Functional Meat extender Unique clean-label texturizing solution
Fibrous texture and bite Multifunctional ingredient (gelling,
Hydration with water recipe water retention properties)
Nutritional F at reduction induced by the meat substitution
Sensory N
 o compromise on taste Neutral taste Contributes to juiciness
Roquette offers a range of pea proteins for meat extension: NUTRALYS T65M, NUTRALYS F85M isolate.

LABELLING NUTRITION FACTS (per 100g dry mix) Control VP49 VP48
Beef meat, water, Energy (kcal)................................................................... 302 .............279 ........... 242
pea protein, pea fibre, salt Protein (g)....................................................................... 20.6..............18.9............ 18.2
Carbohydrate (g)............................................................. 0 . ...........0.2 ........... 1.2
Fat (g).............................................................................. 24.5..............22.4............ 18.1
Fibre (g)........................................................................... 0 . ...........0.7 ........... 0.8
Sodium (mg)................................................................... 1022............960 ........... 829

NUTRITIONAL & TECHNOLOGICAL


FOOD SOLUTIONS
www.roquette-food.com

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