METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS
An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product...
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| creator | WILLEMSEN, JEROEN HAROLD ANTON GIEZEN, FRANCISCUS EGENIUS JANSEN, WOUTER WILHELMUS JOHANNES THEODORUS |
| description | An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product. |
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The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.</description><language>eng ; pol</language><subject>FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181031&DB=EPODOC&CC=PL&NR=2706867T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181031&DB=EPODOC&CC=PL&NR=2706867T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WILLEMSEN, JEROEN HAROLD ANTON</creatorcontrib><creatorcontrib>GIEZEN, FRANCISCUS EGENIUS</creatorcontrib><creatorcontrib>JANSEN, WOUTER WILHELMUS JOHANNES THEODORUS</creatorcontrib><title>METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS</title><description>An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. 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| subjects | FOODS OR FOODSTUFFS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | METHOD OF MAKING STRUCTURED PROTEIN COMPOSITIONS |
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