Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

Volume: 246, Issue: 1, Pages: 69 - 80
Published: Nov 13, 2019
Abstract
The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100...
Paper Details
Title
Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
Published Date
Nov 13, 2019
Volume
246
Issue
1
Pages
69 - 80
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