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Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
loped from seaweed) and microbial transglutaminase (MTG), which are both already used in some commercial foods.

Reproducing features of native fat
The aggregated fat cells immediately had the appearance of fat tissue, but to see if they truly reproduced the features of native fat from animals, the team carried out a further series of experiments.

First, they explored the texture, by compressing the fat tissue and seeing how much pressure it could withstand compared to natural animal fat.

They

07/07 07:50