Textured and shaped oilseed protein food products |
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Authors: | M D Wilding |
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Affiliation: | (1) Research and Development Center, Swift and Company, 60521 Oak Brook, Illinois |
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Abstract: | The major emphasis in developing textured and shaped protein foods has been with the use of soy proteins. The availability
at a low stable price, the high protein content and quality, and the inherent chemical properties of the protein allowing
for unique structure development are major reasons for its strong world-wide use. The changing economic trends of many basic
protein foods are creating a need for the use of unique textured proteins either as ingredients in existing foods or allowing
improved functionality in new products. The two main procedures for texturing and shaping oilseed protein are spinning of
protein isolates, and direct extrusion of flour. The spinning technique is more expensive and has greater product functionality
in contrast to the direct extrusion method. Consumer acceptance is in large part correlated with the technological success
of imparting desirable colors, flavors and textural properties in the finished food product. Examples of these variations
are given. The use level of these textured proteins, particularly in meat products, are restricted by labeling standards.
The present regulations are not clearly defined. Current proposals for labeling textured vegetable proteins when used with
meat products involve standards on a ratio to meat basis.
One of 21 papers presented at the Symposium, “Oilseed Processors Challenged by World Protein Need,” ISF-AOCS World Congress,
Chicago, September 1970. |
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Keywords: | |
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