This technology is a low-fat patty composition for plant-based meat, where a portion of the vegetable shortening is replaced with bacterial cellulose in paste form. The base patty is made from textured vegetable protein, pea protein isolate, potato starch, methylcellulose, and red beet powder. As a fat substitute, the bacterial cellulose is used as a 3.0% solids paste and blended with shortening at a weight ratio of 1:3 to 1:1.
While plant-based meat is considered a healthy option, it often contains high amounts of vegetable fats like coconut or canola oil to mimic the juiciness and flavor of real meat, meaning it is not necessarily lower in calories—which contradicts the health goals of many consumers. Bacterial cellulose paste, with its milky appearance and smooth texture similar to fat, has great potential as a fat substitute, but it has not previously been applied to meat alternatives.
This technology uses bacterial cellulose—a 3D network hydrogel produced by acetic acid bacteria—ground into a paste. By limiting the ratio of this paste to shortening, we minimize diameter reduction, thickness changes, and cooking loss while improving texture. It has minimal impact on sensory properties, allowing for fat reduction without compromising taste. Applicable to low-calorie vegan burger patties, diet-friendly plant-based nuggets and meatballs, and low-fat school lunch sides, this familiar microbial cellulose (similar to nata de coco) reduces the high fat content of meat alternatives while curbing shrinkage and moisture loss during cooking.
This invention was developed with support from the Ministry of Science and ICT for the development of new food-tech source technologies to enhance the meat-mimicry of plant-based alternatives.
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