| 摘要 |
A process for producing edible protein fibres by dry-spinning an aqueous mixture based on milk solids in which the ratio of calcium ions to the casein present is reduced to a value below 0.85 mM Ca2+/g. casein. The fibres obtained according to this process can be used as a fibrous component in reformed meat formulations or as an ingredient for protein-enriched snacks. |
