Taking a Look at Quorn

898 Words Feb 26th, 2018 4 Pages
To combat this problem Quorn was developed in 1925. However Quorn only recently became easily accessible to South Africans. What I aim to achieve with this project is to establish whether Mycoproteins are the best way forward. WHAT IS MYCOPROTEIN
Mycoproteins are derived from the fungus ‘Fusarium venenatum’. This fungus is grown in a fermentation vat filled with glucose syrup and minerals and vitamins. To maintain growth oxygen is pumped in, carbon dioxide is removed and the vat is kept at a temperature between 350C to 420C. To form the all important protein, nitrogen is consistently added to the fungus. The result of all this optimization is that the fungus can double its mass every five hours.
However even with this fast production rate the fungus must be dried to ~10% water, this was the main cost in the production of other single cell proteins. Of the dry mass of the fungus approximately 48% is protein with the remainder being fat, carbohydrates and cell wall. Currently the best single cell protein production system is unibio’s u-loop technology which converts natural gas into a highly concentrated, 71%, protein product. The mycoprotein used in Quorn was chosen above the natural gas system because the hyphae in the fungus are similar in length and width to genuine muscle fibres which gives the quorn a more realistic “meaty” texture.


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