Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
found that cell-grown fat bound with alginate was able to withstand a similar amount of pressure as fat tissue in livestock and poultry, and that the cell-grown fat bound with MTG behaved more like rendered fat, similar to lard or tallow.

This suggests it could be possible to fine-tune the texture of cultured fat using different types and amounts of binders, so that it most closely resembles the real-life texture of fat within meat.

A plate of steak and vegetables.
The molecular composition

04/21 12:03