潜水简介：
- Givaudan推出了Memelock +, an integrated technology that encapsulates and protects the flavor and fat within plant-based meat substitutes, gradually releasing them during the cooking process and consumption, according to the Switzerland-based company.
- 根据Givaudan的说法，由于只有少量的油被捕获，Memelock +可以将最终产物中的脂肪含量降低，高达75％和卡路里，达到30％。该公司表示，它还提高了植物肉类的稳定性，因为该公司表示，该技术将口味与蛋白质分离出来。
- With meat-like taste and juiciness key to winning skeptical consumers over to plant-based varieties, ingredient manufacturers are focusing not just on meeting their expectations, but also delivering a sustainable experience.
潜入洞察力：
A dry, overcooked burger: For consumers of beef-based varieties, there may be nothing worse. For those who choose plant-based alternatives, this has often been an expected, if unfortunate part of trying to eat healthier.
The riddle that ingredient manufacturers such as Givaudan have attempted to solve is how to prevent the general degradation of flavor and juiciness during the cooking process of a plant-based meat. In apromotional video for PrimeLock+, Givaudan notes that meat alternatives often have vegetable fats and flavors mixed directly into the ingredient base, leaving them unprotected and prone to draining out as the temperature rises.
原始+是一种香味基质，含有25％椰子油包裹在连续基质中，这有助于保留在烹饪过程中的大部分椰子味和脂肪，Givio Garofalo，Givaudan的咸味和自然主义者的总监Flavio Garofalo，told Food IngredientsFirst.By encapsulating these elements, the company's technology aims to control their release so that more of the fat and flavor is left for the consumer to enjoy. The vegan product also provides a marbled, fat-like appearance to plant-based meats.
This isn't just a nice-to-have functionality; for plant-based alternatives to win over more consumers, they need to satisfy in the same way as animal-based options.In a survey of European consumers而Givaudan发现他们不吃肉类替代汉堡的最大原因缺乏正宗的味道（38％）或恰当的肉味（28％）。A 2019 survey of American consumers作者：Kerry还发现味道作为植物替代品的顶级屏障。
Fat is part ofdelivering the juicy, meat-like experience。基于植物的肉类制造商，如不可能的食物，除了肉和康复之外，与其加入终极植物的汉堡使用椰子和葵花籽油作为动物脂肪的竖立。但除了简单地提供脂肪的口感，植物的厂商也必须维持它从烹饪到消费。在这里，其他成分制造商试图提供这种控制度。2021年，瑞士的Firmenich首次宣告了它Dynarome SR fat mimicking technology, which puts a combination of plant fats into a culinary paste that melts during cooking. In the process, the fat transforms into a flavor delivery system that offers a sustained release of aroma and taste throughout the eating experience, according to Firmenich.
