Process for the production of protein fibres

Details Process for the production of protein fibres Process for the production of protein fibres

1982-12-23

1984-12-25

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Shaping by extruding into chemically reactive fluid

426574, 426656, 426661, 426802, A23J 300

Patent

active

044903979

ABSTRACT:
Smooth, elastic and even protein fibres are formed by extruding a mixture of protein micellar mass (PMM) and gellable starch into hot water. The starch may be present in an amount up to about 30 wt % of the PMM. A wide variety of properties can be achieved by varying the concentration of starch. An increase in fibre strength and elasticity is achieved at low concentrations of starch while softer fibres of increased moisture content result at higher concentrations of starch. The fibres are useful in a variety of food analog products.

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