| 摘要 |
<p>Pliable vegetable proteins suitable for use as extenders or textured vegetable proteins in meat analogs are prepared by forming a homogeneous aqueous dispersion of water-soluble vegetable protein and edible plasticizers, drying and heat-denaturing the dispersion so as to form a friable mass and hydrating the mass with an aqueous acid to convert the hydrate to a pliable protein product. Illustrative product formulating ingredients include soy protein concentrates, polyols, triglycerides and lactic acid as an acidulant.</p> |
