Page 50 - AMEFT Journal 2021-4

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Loryma: Authentic meat alternatives using wheat textures
Amember of Crespel & Deiters group, Loryma, Germany is a producer of globally distributed wheat proteins, wheat starches and functional blends with an expertise of more than 40 years. Loryma now presents its innovative portfolio of TVP (Textured Vegetable Protein) which comprises six basic types. While serving as a structure-giving protein base, they also give meat alternatives an authentic mouthfeel. Through targeted selec- tion, combination, and hydrogenation of the dry texturates, different types of meat and fish can be replicated, as well as an array of processing variants, such as sausage meat, fillets and minced meat. Furthermore, the neutral taste of the ingredients means there is no need for masking flavors.
The texturates are available in powder format, which can be used for protein enrichment or vegetable sausage meat, and as granules for products that imitate minced meat. For the reproduction of grown meat structures such as poultry, pork, or veal alternatives, the long fibres, flakes, and chunks can be used on their own or in combination.
Lory® Tex consists mainly of wheat gluten- a renewable raw material that forms meat-like fibres through an innovative extrusion process. As a dry product, it can be transported unrefrigerated, easily stored, and rehydrated individually. The bite strength determines the water absorp- tion of the ingredient, with a ratio of between 1:2 and 1:2.5 of texturate to water. It is available in three shades - light brown, colored with natu- ral malt extract and reminiscent of cooked pork along with versions in brown and dark brown, which are colored with caramel and resemble cooked beef.
Depending on the combination, different vegan or vegetarian applica- tions can be realised with the textured wheat proteins. If softer granulates are combined with firmer ones, popular “home style” burger patties are created, while the exclusive use of Lory® Tex Fibres for a homogeneous fibrous texture authentically replicates a schnitzel. When used in combi- nation with finely granulated Lory® Tex Powder, the texture is reminis- cent of sausage meat, ideal for vegetable “chicken” nuggets. Lory® Tex Chunks can also be used to create fibrous, inhomogeneous structures that authentically emulate a matured chicken breast.
Copyright Crespel & Deiters
Copyright Crespel & Deiters
50 AMEFT 4 2021
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