Raffael Osen

• PhD
• Head of Department at Agency for Science, Technology and Research (A*STAR)

The production of palatable meat analogues using high moisture extrusion cooking is a complex process that depends on both the properties of the protein ingredients and the extrusion conditions. Three commercial pea protein isolates were compared in order to investigate which protein properties affect extruder responses and product texture properti...

High-moisture extrusion cooking of plant proteins has recently gained increasing attention for the production of meat analogues. The combination of heating and subsequent cooling of the protein–water mixture facilitates the texturization to layered or fibrous structures with a meatlike appearance. Up to now, the processes inside the extruder and th...

The market segment of plant-based foods and beverages is growing rapidly. Combining new food ingredients with existing technology offers great potential for new product development. The aim of this study was to develop a new plant-based beverage with a high protein content, high nutritional value and a refreshing character by a combined process of...

Due to the increasing global population and unsustainable meat production, the future supply of animal‐derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and “novel” source of protein in the development of palatable meat analogues. This research used high moisture extrusion cooking (HMEC), at a...

This study investigated the effects of reducing sugars and protein‐to‐sugar ratios on generating volatile compounds from nutritional yeast hydrolysates after Maillard reaction. Nutritional yeast extract (NYE) was cleaved using Flavourzyme® at an enzyme‐to‐substrate ratio of 0.5% w/w, followed by heat treatment with varying concentrations of reducin...

Developing meat analogues of superior amino acid (AA) profiles in the food industry is a challenge as plant proteins contain less of some essential AA than animal proteins. Mathematical optimisation models such as linear/non-linear programming models were used to overcome this challenge and create high-moisture meat analogues (HMMA) with AA profile...

High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns ov...

Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based...

Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current under...

For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of...

Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be com-bined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheolog...

BACKGROUND The protein‐rich fractions of pulses and pseudocereals exhibit a well‐balanced amino acid profile, particularly when combined in different portions, and are therefore high‐value ingredients for the production of extruded snacks. However, the impact of a combination of pulses and pseudocereals on the physical and sensory qualities of extr...

In order to valorise food by-products into healthy and sustainable products, extrusion technology can be used. Thereby, a high expansion rate is often a targeted product property. Rapeseed press cake (RPC) is a protein- and fibre-rich side-product of oil-pressing. Although there is detailed knowledge about the expansion mechanism of starch, only a...

Driven by current climate discussions, the search for alternatives to animal proteins has been intensified in recent years. Although soy and wheat proteins have long had an important share of the protein market, other protein ingredients are gradually becoming available for food purposes. This review provides a concise overview of publications (mai...

The expected increase of the global population to over 9.5 billion by the middle of this century and the rising consumption of animal food products present one of the greatest global challenges—securing humanity’s food supply. The use of new plant‐based protein ingredients instead of animal protein preparations can be an important part of the solut...

Alternative protein sources are required to meet the demand for fishmeal-free feed in the aquaculture industry. We assessed rapeseed press cake (RPC) as fishmeal replacement, including the effect of rapeseed peel (RP), by testing its effect on extruder response and the physical quality of feed pellets. Eight rainbow trout (Oncorhynchus mykiss W.) f...

Die vorliegende Erfindung betrifft ein Pflanzenproteinprodukt mit färbenden Zutaten sowie ein Verfahren zur Herstellung. Bei dem Verfahren wird eine Proteinrezeptur bereitgestellt, die pflanzliche Proteine aus Ölsaaten oder aus Leguminosen und Ölsaaten sowie sekundäre Pflanzenstoffe aus den Ölsaaten enthält. Die sekundären Pflanzenstoffe aus den Öl...

Der bis Mitte des Jahrhunderts erwartete Anstieg der Weltbevölkerung auf über 9,5 Milliarden Menschen und der zunehmende Verzehr tierischer Lebensmittel sind eine der größten globalen Herausforderung zur Sicherung der Versorgung der Menschheit. Die Nutzung neuer pflanzlicher Proteinzutaten anstelle von tierischen Eiweißpräparaten kann ein wichtiger...

This paper investigates the physical mechanisms of structure formation during high-moisture extrusion of vegetable proteins. Our model starts from the observation that extrudates with fibrous, meat-like structures exhibit water-rich and protein-rich domains. The origin and structure of these domains is attributed to a spinodal phase-separation proc...

The demand for fish from aquaculture is constantly growing. Concurrently, due to a shortage of fishmeal caused by extensive overfishing, fishmeal substitution by plant proteins is getting increasingly important for the production of sustainable aquafeed. Several research studies evaluated the impact of plant protein meals, concentrates or isolates...

The texturization of pea protein using high moisture extrusion cooking was investigated for the development of anisotropic fibrous structures in meat alternatives. It was demonstrated that thermally induced texturization could be best described as a plasticization of the protein suspension and a subsequent solidification of the fluid by covalent di...

The technofunctional properties of 2 protein isolates from Lupinus angustifolius L. Vitabor isolated by different procedures were investigated. The lupin protein isolate prepared by aqueous alkaline extraction with subsequent isoelectric precipitation (ILP) showed a significantly higher degree of protein denaturation and lower denaturation temperat...

The use of suitable fishmeal substitutes for feed in aquaculture is highly desirable to ensure sustainable and economic fish farming. Soybean, linseed, rapeseed, and sunflower seed cakes were investigated as potential fishmeal substitutes. A replacement of 25% (w/w) of the reference fishmeal formulation with oilseed cakes produced pellets with simi...

This study focuses on protein alterations in fibrous meat substitutes produced by high moisture extrusion cooking of pea protein isolates. Three commercially available pea protein isolates and their respective extrudates were evaluated regarding their amino acid composition, molecular weight distribution and protein–protein interactions. Extrusion...