LBBS Food Formulations

Food Formulations

Formulating functional foods like meat alternatives without sacrificing the crave-worthy taste and satisfying mouthfeel can be a challenge, but with the right ingredients, anything is possible. Look at our vegan and veggie friendly meat analogue formulations for example below.

Vegan Chicken Nuggets

 Ingredients  Percentage
 Hydrated TVP (1:4)  55.60%
 1HeadMC®101 Emulsion  20.00%
Ice Water  9.00%
 Vegetable Oil  8.00%
 ISP  2.00%
2Tapiocaline® CR521 2.00%
Chicken Flavor 2.00%
Salt 1.00%
 Yeast Extract  0.04%
Total 100%

 

1HeadMC®Vege-meta101 Emulsion

 Ingredients  Percentage
 Water (chilled<5°C)  73.00%
 Vegetable Oil (canola)   20.00%
  1HeadMC®VM101  7.00%
 Total 100%

HeadMC®Vege-meta101 ingredients: Methyl Cellulose, Gum Arabic, ISP, Citrus Fiber

1Manufactured by SD Head USA, LLC
2Manufacutred by Tipiak Inc. 

 

Procedure
1. Mix TVP in the Hydrated Water and if possible tumble under vacuum for 20 minutes until all liquid is absorbed. If vacuum tumbling is not available, then allow to hydrate for 1-2 hours with intermittent stirring to  ensure all of the TVP is hydrated. Reserve for later use.
2. Slurry the HeadMC®VM101 in the Vegetable Oil and then add to the Chilled Water. Blend on high speed for 30-60 seconds until an elastic solid emulsion forms. Scrape down and then blend for a further 30 seconds
3. Add ISP and Water to mixing bowl and blend until hydrated (approximately 2 min on low and 1 min on medium)
4. Add Hydrated TVP and mix for 1 minute on low
5. Add Salt, Flavors, and Tapiocaline® CR521 and mix for 1 minute on low
6. Add in the HeadMC®VM101 Emulsion a d mix on low for 1-2 minutes or until evenly mixed through
7. Add in Vegetable Oil and mix for 1 minute on low
8. Form into sheets of the desired thickness and chill/freeze
9. Coat battered nuggets with the crumbs and then deep fry at 170-18 °C until golden brown. Drain and package and then store frozen
 
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Veggie Bratwurst Sausage

 Ingredients  Percentage
 Hydrated TVP Shred  67.50%
1HeadMC® VM101 Emulsion 10.00%
 Pleurotus Eryngii Granule  5.00%
 1HeadMC® Vege-meta102  5.00%
Vegetable Oil  3.00%
Bratwurst Flavor  2.50%
Smoke Flavor  2.00%
2Tapiocalin® CR521 1.4%
 Salt  1.10%
 Sugar   1.00%
 Meat-like Flavor  1.00%
Yeast extract  0.40%
Monascus Color 0.1%
Total 100%

 

HeadMC®Vege-meta101 Emulsion

 Ingredients  Percentage
 Water (chilled<5°C) 73.00%
  Vegetable Oil (Canola)  20.00%
1HeadMC®VM101  7.00%
 Total 100%
 
HeadMC®Vege-meta101 ingredients: Methyl Cellulose, Gum Arabic, ISP, Citrus Fiber
HeadMC®Vege-meta102 ingredients: Egg White Powder, ISP, Methyl Cellulose,  Gum Arabic
 
1Manufactured by SD Head USA, LLC
2Manufacutred by Tipiak Inc. 
 
Procedure
1. Hydrate and grind/shred TVP-static hydration for 1-2h;grind using 4-6mm hole plate.
2. Grind Pleurotus Eryngii Granule (3-4mm)
3. Slurry the HeadMC® VM101 in the vegetable oil and then add to the chilled water. Blend on high speed for 30-60 seconds until an elastic solid emulsion forms. Scrape down and then blend for a further 30 seconds.  Reserve for a later use .
4. Add ground TVP, Pleurotus Eryngii Granule and mix for 1 minute on low
5. Add Salt, Sugar, Flavors, Pigments, and Tapiocalin® CR521 and mix for 1 minute on low.
6. Add in the HeadMC® VM101 EMULSION and mix on low for 1-2 minutes or until evenly mixed through
7. Add in Vgetable Oil, HeadMC®Vege-meta102 and mix for 1 minute on low
8. Fill into casing of the desired thickness and cook/dry.
 
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This information and all further technical advice is based on our present knowledge and experience. However, it implies no liability, or other legal responsibility on our part, including with regard to existing third party intellectual property rights, especially patent rights. In particular, no warranty, whether express or implied,  or guarantee of product properties in the legal sense is intended or implied. We reserve the right to make any changes according to technological progress or further developments.

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