Hydrosol Make vegan burger patties quickly and easily
Vegan burger patties are based on texturates that give the final product a hamburger-like texture. HydroTop High Gel 30 provides these texturates with the necessary binding. “The system is based on a tailored hydrocolloid fibre combination of emulsifying and stabilizing components,” explains Dr. Carsten Carstens, Innovation & Product Manager for meat products at Hydrosol. “First an emulsion is made with HydroTop High Gel 30, oil and water, that stabilizes the texturate. This gives a compact, formable mass comparable to bound ground meat. This meat substitute mass can be seasoned to taste and produced on conventional machines like cutters or mixers, and then shaped as desired in normal moulding machines.”
HydroTop High Gel 30 is suitable for binding all normal texturates on the market. In addition, Hydrosol offers all-in compounds for the simple production of ground meat substitutes. Investments in complex extrusion technology, which can quickly run into the seven figures, are not necessary. Hydrosol’s all-in compounds contain all the ingredients needed for making vegan burger substitutes – texturate and binder plus flavouring, seasoning and colour. The final products feature classic meat flavour and product-specific aroma. The product portfolio includes soy-wheat as well as soy-free texturates.
These all-in compounds can be used to make a wide range of meatless products, from burger patties, meatballs, köfte and cevapcici substitutes to vegan shish kebab. Meatless nuggets, schnitzel, filet strips and fish sticks and other breaded products are also possible. The ground product mass is freeze-thaw-stable and can also be used in ready meals. The vegan köfte and meatball alternatives are also sterilization-stable, so they can be canned as ready meals without problems.