Table 1.

Functional Ingredients applied in high-moisture meat analogs.

Ingredient type	Functionality
Water	Plasticizer, juiciness
Plant protein	Structurant (matrix former), macronutrient
Polysaccharides	macronutrient, water holding, dispersed phase
Hydrocolloids	Structurant, water holding, dietary fibers, binders
Plasticizers	Flavor pre-cursor, plasticizer, reducing agents
Oil/fat	Flavor, tenderness, juiciness, lubricant
Flavoring	Flavor
Colorants	Appearance
Fatty acids (omega)	Nutrition, lubricant
Organic acids	pH adjustment, plasticizer, crosslinker, chelator
Vitamins	Nutrition
Minerals	Nutrition, Crosslinking, pH adjustment