METHOD FOR TEXTURIZING ANIMAL AND VEGETAL PROTEINS

摘要

Proteins of various animal and vegetable sources are treated with additives to yield well defined structures. These additives contain high starch concns. and are of 0.5-0.8 mm particle size. Final, homogenenized prods. of suitable moisture content, of 5-38% protein and of 8.5% max. oil/fat concn. are extruded in a steady material stream at over 100 deg.C, through an optimum die-diameter of 2.0-3.5 mm. The prod. has an expansion factor of 4-6.