| 摘要 |
14 Protein fibres are formed by extruding an emulsion of protein micellar mass (PMM) and vegetable oil through openings into hot water. The formation of the emulsion containing a vegetable oil permits oil-soluble flavours and colourants to be present in the fibres and adds a juicy mouthfeel to the fibres. The fibres are useful in a variety of food analog products. |
