Leon Harnsich

A commercially established process for the production of meat analogues is high-moisture extrusion. In this process, plant-based proteins are mixed with liquid formulations, subjected to thermal and mechanical stresses, and subsequently passed through a cooling die, resulting in the formation of anisotropic, fibrous structures.

Despite the growing availability of meat analogues, many currently available products still fail to meet consumer expectations, particularly in terms of juiciness. A major reason for this is that the lipid component (fats or oils) is typically added only after extrusion during post-processing. As a result, the lipids are not encapsulated within the protein matrix and tend to be released during heating or frying.

Improved sensory properties are expected when the lipid component is effectively encapsulated within the protein matrix. This requires that lipids are incorporated into the system already during the extrusion process.

Within the scope of this thesis, you will investigate the incorporation of oils in the form of protein-stabilized emulsions into meat analogues. The objective is to analyze which protein sources and emulsion formulations are suitable for efficiently encapsulating lipids within the protein matrix without impairing the formation of anisotropic structures.

A specific research plan will be developed jointly, based on current research questions and your individual interests.