Utilization of Emulsion Gels in Plant-Based Meat Analog Formulations: A Review

Abstract

Emulsions are mixtures of two immiscible liquids stabilized by emulsifiers, while gels are structured networks that trap liquids. Emulsion gels, formed through the encapsulation of emulsified droplets within a hydrocolloid network, exhibit superior water-holding capacity and structural robustness when compared to their individual emulsion and gel counterparts. Although plant-based meat analogs have gained popularity among health-conscious, vegan, and vegetarian consumers, they still exhibit discernible differences in terms of texture and taste compared with traditional meat. Despite extensive research on both plant-based meat analogs and emulsion gels within the context of meat products, the integration of emulsion gels into plant-based meat analogs remains a largely unexplored. This review provides an overview of emulsion gels and plant-based meat analogs. Commonly used plant protein sources are discussed to emphasize the significance of ingredients and their respective proportions in commercial plant-based meat analog formulations. The application of emulsion gels to different types of meat analogs was explored, and their physicochemical and sensory characteristics were analyzed. Therefore, this review aimed to elucidate the potential of emulsion gels in the development of plant-based meat analogs with enhanced structural, technological, and sensory attributes, ultimately contributing to the creation of commercially viable products.