A METHOD FOR IMPROVING THE PROTEINACEOUS FIBRE STRUCTURE OF A TEXTURED VEGETABLE PROTEIN PRODUCT, METHODS OF CONTROLLING THE MOUTHFEEL OF A TEXTURED PROTEIN, AND TEXTURED VEGETABLE PROTEIN PRODUCTS

A method for improving the proteinaceous fibre structure of a textured vegetable protein product, methods of controlling the mouthfeel of a textured protein, and textured vegetable protein products. In the method for improving the proteinaceous fibre structure of a textured vegetable protein product...

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Hauptverfasser:	ITKONEN, Maija, JIANG, Zhongqing, LIU, Jingwei, MCCORMICK, Samuel, NISKAKOSKI, Anni Katriina
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Zusammenfassung:	A method for improving the proteinaceous fibre structure of a textured vegetable protein product, methods of controlling the mouthfeel of a textured protein, and textured vegetable protein products. In the method for improving the proteinaceous fibre structure of a textured vegetable protein product, an extrudate is prepared with an extruder configured to carry out low-moisture protein texturization extrusion, the extrudate including a proteinaceous fibre structure having expansion-related cavities, such as air bubbles, between the proteinaceous fibres; after the extrusion, the extrudate is compressed or compacted in a manner leaving the proteinaceous fibres of the extrudate substantially intact. The compressing or compacting is sustained over a period that causes an irreversible reduction in the size of the expansion-related cavities between the proteinaceous fibres, and preferably also an increase in the bonding between the proteinaceous fibres.