It’s all about the sausage: Choosing the right proteins can improve the mouthfeel of vegetarian sausages

The right crack of the sausage is, not least, a matter of physics. A team from the Max Planck Institute for Polymer Research in Mainz has investigated how the properties of plant proteins influence the mouthfeel of vegetarian and vegan sausages. Using the findings this revealed, the first companies have already adapted their recipes to make the texture of their sausages more similar to those made from meat.

Quelle: IDW Informationsdienst Wissenschaft