FIBROUS PROTEIN MATERIALS

Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, and immersing the resulting frozen mass in an aqueous solution, comprising and edible, water-soluble material capable of lowering the freezing point of water and stabilizing the protein, for a time effective to stabilize the protein in the frozen mass. Aqueous ethanol is a preferred solution. The properties of a wide variety of meat products can be simulated.