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<p>Replicating the multifunctional role of animal fat remains a major challenge in plant-based meat design. Animal adipose tissue contributes not only to texture and juiciness, but also to flavor generation and lubrication during consumption. Simple substitution with plant oils fails to reproduce these coupled functions due to the absence of solid structure, biphasic organization, and dynamic melting behavior. This review adopts a critical perspective and argues for a shift from ingredient substitution to interaction-driven design. It evaluates plant oils, proteins, and carbohydrates as interdependent components of multi-phase fat analog systems<b>.</b> The role of structuring technologies, including oleogelation, emulsion, microencapsulation, and 3D printing, is examined in enabling control over texture, mouthfeel, and hierarchical fat distribution. The analysis considers the limitations in terms of thermal stability, tribological behavior, scalability, cost, and clean-label constraints as well as key factors influencing consumer acceptance of fat analogs, including sensory fidelity, perceived naturalness, and price comparisons. Current approaches demonstrate progress but remain largely empirical and lack predictive design frameworks. Evidence indicates that realistic fat analogs require coordinated control of oil–protein–carbohydrate interactions across multiple scales. Future research should focus on linking molecular interactions to structure, and structure to sensory and nutritional performance. This will lead to sensorially authentic, nutritious, and sustainable plant-based meat products that credibly meet consumer expectations and are industrially viable.</p> Graphical Abstract <p>Conceptual framework highlighting the limitations of single-component approaches and the need for synergistic design of plant-based fat analogs through integrated oil–protein–carbohydrate systems and advanced structuring technologies [<CitationRef CitationID="CR95">95</CitationRef>, <CitationRef CitationID="CR111">111</CitationRef>, <CitationRef CitationID="CR120">120</CitationRef>, <CitationRef CitationID="CR123">123</CitationRef>, <CitationRef CitationID="CR140">140</CitationRef>, <CitationRef CitationID="CR142">142</CitationRef>]</p> <p></p>

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Synergistic Design of Plant-Based Fat Analogs: a Critical Review of Oils, Proteins, and Carbohydrates Integration for Structuring Next-Generation Meat Alternatives

  • 期刊论文

  • 发表日期：

    2026年5月23日

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  • Murielle Izere,
  • Daniel Tumusenge,
  • Tharcille Uzanyinema,
  • Bo Zhao

摘要

Replicating the multifunctional role of animal fat remains a major challenge in plant-based meat design. Animal adipose tissue contributes not only to texture and juiciness, but also to flavor generation and lubrication during consumption. Simple substitution with plant oils fails to reproduce these coupled functions due to the absence of solid structure, biphasic organization, and dynamic melting behavior. This review adopts a critical perspective and argues for a shift from ingredient substitution to interaction-driven design. It evaluates plant oils, proteins, and carbohydrates as interdependent components of multi-phase fat analog systems. The role of structuring technologies, including oleogelation, emulsion, microencapsulation, and 3D printing, is examined in enabling control over texture, mouthfeel, and hierarchical fat distribution. The analysis considers the limitations in terms of thermal stability, tribological behavior, scalability, cost, and clean-label constraints as well as key factors influencing consumer acceptance of fat analogs, including sensory fidelity, perceived naturalness, and price comparisons. Current approaches demonstrate progress but remain largely empirical and lack predictive design frameworks. Evidence indicates that realistic fat analogs require coordinated control of oil–protein–carbohydrate interactions across multiple scales. Future research should focus on linking molecular interactions to structure, and structure to sensory and nutritional performance. This will lead to sensorially authentic, nutritious, and sustainable plant-based meat products that credibly meet consumer expectations and are industrially viable.

Graphical Abstract

Conceptual framework highlighting the limitations of single-component approaches and the need for synergistic design of plant-based fat analogs through integrated oil–protein–carbohydrate systems and advanced structuring technologies [95, 111, 120, 123, 140, 142]