for plant-based meat because of vegan issue selecting lipid is a difficulty to researchers Further botanic lipids have their inherent flavors which are not suitable for meat please provide some method

One potential solution for selecting a suitable lipid for plant-based meat is to use a combination of different lipids to achieve the desired texture and flavor profile. Researchers could experiment with different ratios of oils such as canola, soybean, and sunflower oil, as well as plant-based butter and margarine substitutes.

Another approach is to use modified lipids that have been processed to remove or mask their inherent flavors. For example, scientists could use enzymatic or chemical treatments to neutralize or modify the flavor of a particular lipid. Alternatively, researchers could use emulsifiers or stabilizers to create a more uniform texture and flavor.

Finally, researchers could also explore the use of newer, more specialized lipids, such as algal oil or fungal oil, which may have more neutral flavors and desirable nutritional profiles for plant-based meat products. Overall, selecting the right lipid will require a combination of scientific experimentation, sensory testing, and consumer feedback to determine the optimal balance of flavor, texture, and nutritional content