ArticleFoods (Basel, Switzerland)2025
Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger.Molecules (Basel, Switzerland) · 2026Article
- Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database.Current research in food science · 2026Article
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Plant-Based Burgers Commercialized in the Spanish Market: Ingredients and Nutritional Assessment Based on Their Labels.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
The limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products following consumers' trends, who prefer healthier products with fewer additives. Two hydrocolloids with significant commercial application and different functionality were evaluated: methylcellulose (M) or sodium alginate (SA). Four formulations were developed, two containing starch (M+S and SA+S) and two without starch (M and SA). The alginate burgers provided samples with high water retention capacity and a cohesive and adhesive texture, superior to the samples with methylcellulose, without the need to add starch, due to their stabilizing, thickening, and gelling properties derived from their "egg-crate" structure when gelled. Furthermore, sensory analysis indicated that the sodium alginate burgers had a softer and creamier texture. In contrast, starch removal in the methylcellulose burgers enhanced their appearance due to gel transparency and desirable textural properties, akin to those of meat. These results promote using a 3 g/100 g methylcellulose solution as the sole binding agent in soybean burgers to achieve a product with reduced additives.
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