Has anyone here heard of the use of lamination in the development of plant-based fin fish analogues?
@PEICAN Sorry i did not understand your question exactly. Could you please give more details?
Creating a fish analogue by folding a lipid into a protein, ie: gluten.
1 Like
CAn elaborate please, did you mean layering or structuring
By layering. Lamination.
transglutaminase could be one option. It must be declared in ingredients but is used in imitation seafood.
Although a meat binder, maybe with fish analogue will bind other proteins with carregenan or Fibres.