Target texture in plant-based deli
In plant-based sausages, salami and sliceable deli alternatives, consumers expect a structure that offers slight resistance when bitten, holds together when sliced and stays juicy. In meat products this texture comes from the gel formed by meat proteins. In plant-based products the same result is achieved by designing gel-forming protein, water-binding starch and fibre, and a fat emulsion together.
Gel structure with pea protein
When pea protein is heated at sufficient concentration, the proteins unfold and bond to each other, forming a network that traps water; on cooling this network becomes a firm gel. High-gel-strength grades are preferred for plant-based sausage. Pea protein is usually used at 8-15% of the formula. Rice protein can be added at low levels to complete nutritional value.
Firmness with starch and fibre
Potato starch and modified starches gelatinise during cooking, bind water and improve sliceability. Pea fibre and citrus fibre support water retention and reduce cooking loss. In clean-label formulas without methylcellulose, the combination of protein, starch and fibre forms the basis of binding.
Fat emulsion
Vegetable fat is needed for juiciness and mouthfeel. Coconut oil, with its solid structure, gives a bite similar to animal fat and can be blended with sunflower oil. If the fat is pre-emulsified with pea protein and water before being added to the mix, fat release during cooking is reduced.
The contribution of transglutaminase
The enzyme transglutaminase forms bonds between protein chains and strengthens the gel. In systems containing pea protein it can increase firmness and sliceability. Suitable temperature and holding time should be allowed for the enzyme to work, after which it should be inactivated by heat treatment.
Seasoning and colour
The spices that give sausage character are black or white pepper, garlic powder, onion powder, ground cumin and red chili powder. Smoke flavour and yeast extract support a meaty taste. Natural colourings based on beetroot or paprika are used for colour; colour change during heat treatment should be tested.
Filling and heat treatment
The mix is blended under vacuum to remove air bubbles, filled into plant-based casings and brought to a core temperature sufficient for protein gelation and starch gelatinisation. Rapid cooling sets the structure.
Sourcing notes
PERDIST supplies pea protein, rice protein, potato starch, modified starches, pea and citrus fibre, transglutaminase and spices to plant-based deli manufacturers.
Frequently asked questions
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