date:Apr 07, 2023
found that cell-grown fat bound with alginate was able to withstand a similar amount of pressure as fat tissue in livestock and poultry, and that the cell-grown fat bound with MTG behaved more like rendered fat, similar to lard or tallow.
This suggests it could be possible to fine-tune the texture of cultured fat using different types and amounts of binders, so that it most closely resembles the real-life texture of fat within meat.
A plate of steak and vegetables.
The molecular composition