The science behind the Impossible Burger.

The impossible burger looks exactly like Hamburger but it is created in a laboratory. Furthermore, what makes impossible burger different from normal Hamburger, It’s 100% made from plants. But unlike your typical veggie burger, this is bloody and red. It cooks and tastes like an actual beef patty. What is the big difference between a veggie burger and this burger? Scientists made it using neuroscience. They started with one pretty profound question. What makes meat, meat? So, Let’s learn about the real science behind the impossible burger.

How impossible burger taste like Hamburger?

How to you get your brain actually eat food and say, “YUM” and associate it with actually eating meat, even though it hasn’t come from an animal. This is crucial. The scientist isn’t just making a vegetarian patty that you can eat instead of a burger. They want the impossible burger to be the same exact taste as eating a beef burger. A hamburger will send all pieces of information to our sensory organs: ear, nose, eyes, tongue. It’s only when those sense organs send information to the brain, and they integrated, that we can ever become aware of the fact that we’re experiencing “hamburger.” The goal is to create that same sensory experience, so the brain can’t tell the difference. Which takes us back to this question: What makes meat, meat?

To answer that, a scientist there are literally breaking down a beef patty, molecule by molecule. And there are trillions of them. There is a machine in the laboratory of impossible food that isolates every single aroma molecule of the burger. Then flavor scientist sits there, sniff, and then jot down what they smell.

The science behind the Impossible Burger
The science behind the Impossible Burger

What it contains?

There are many chemicals that combine to make the taste of meat. At the right combination, that gives you the experience, and sends a signal to your brain to say, “yes, I am eating meat, and, mmm, this is tasty.” And one molecule is essential to that flavor. It’s called heme. And it’s looks and tastes like blood. In cows that are the catalyst, the driver, for all the aroma compounds that makes meat. It’s also responsible for the color. it is bright red in color, and upon cooking it turns brown. Turns out, you can take out heme from soy plants.

Over five years, scientists honed in on another natural element that creates the same sensory taste like a hamburger, like wheat proteins for the fleshy texture of beef, potato proteins for a crispy exterior when seared, yam and xanthan gums to hold the ingredient together. ad flesh of coconut oil that melts on the grill, then sizzle like beef fat. When you mix together, it looks and feels like raw beef. And that when a sensory experience starts to kick in. This is the moment when scientists hope the brain won’t be able to tell the difference between the beef burger and the impossible burger. The impossible food scientists are still squeezing that sensory experience, trying to make a better burger. Their goal is to supply 1,000 restaurants around different places by the end of the year 2019.

The science behind the Impossible Burger
Impossible burger

Is it healthier than beef?

The impossible burger contains the same amount of calories as the beef burger. As 4 ounces of impossible burger contains about 240 calories where the similar ounces of beef burger contain 250 to 300 calories depending upon the fat content. Furthermore, the Impossible Burger exceeds beef in many vitamin and mineral categories like folate, B12, thiamine, and iron. Additionally, an impossible burger contains more amount of fiber than the beef burger. we can say they are healthier than beef.

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