Researchers have developed a new scaffold system to improve the quality of cultivated meat, which often suffers from a lack of integrated fat. By creating a bigel structure that combines oil and a gelatin hydrogel, the study addresses the challenges of incorporating fat into lab grown muscle tissue. This method uses specific emulsifiers to stabilize the material and create a texture suitable for cell growth. Testing showed that scaffolds stabilized with Tween-20 supported better cell development than those using lecithin.
Source: A novel scaffold platform for in situ lipid integration in cultivated meat – ScienceDirect
