Meat analogs

Lin, S., Huff, H. E., and Hsieh, F. (2002). Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog. /. Food Sci. 67 (3), 1066-1072. 

Thermoplastic extrusion technology has been used to texturize many defatted vegetable protein ingredients, and produce many fibrous structures and meat-like textures. Such processes have been used extensively to prepare meat analogs (1, which have found their widest application in formulation of foods for institutional markets (3). A primary disclosure of extrusion texturization of vegetable proteins was made by Atkinson ( ). General descriptions of various extrusion processes have also been reported (1, 5-14). ... 

High nitrogen solubihty index (NSI), soy protein for manufacture of meat analogs is prepared in flash desolventizers. Some soybean extraction plants send part of their marc through a flash desolventizer to serve the high NSI soy flour market and the balance of their marc through desolventizer/toasters to serve the animal feed soy meal market. The first flash desolventizer was commissioned by EMI Corporation (Em. Corp., Des Plaines, Illinois) in 1960 (214). 

Meat analogs and extenders Baked products Dairy-type foods Breakfast cereals and bars Infant formulations and baby foods Dietary and health foods Protein hydrolyzates (HVP)... 

Such traditional soybean foods as tofu (soybean curd) and tempeh have little flatus activity (42). In the case of tofu, oligosaccharides are presumably eliminated during the course of its preparation, and, in the case of tempeh, enzymes produced by the mold (Rhizopus) during fermentation probably hydrolyze the oligosaccharides. As might be expected because of their low carbohydrate content (< 1%), soy protein isolates are devoid of flatus activity (43). It follows that textured meat analogs made from isolated soy protein are most likely free of flatus activity. 

SPCs for food use. Defatted SFs were acid-leached and then neutralized before drying. With this development, SPCs were rapidly accepted as food ingredients, intermediate (between SF and SPI) in cost, protein content, and flavor. Cooking-texturizing extruders also were introduced at about this time and enabled the production of texturized SF or SPC for use as meat analogs at appreciably lower costs than those produced by the SPI spinning process. 

Soy-based products that are not fermented (soy milk, tofu, textured soy protein, hydrolyzed vegetable protein, soy protein concentrate, meat analogs, unfermented soy sauce )... 

Uses High protein foods, esp. textured proteins and meat analogs antioxidant, emulsifier extending shelf life in foods animal feeds tablet disintegrant... 

Aside from the labels of many products which are purchased, nutritional information in Food Composition Table F-21 identifies the enriched products. Furthermore, it should be realized that the nutritional information on any fabricated food represents enrichment, since these foods are literally pieced together for example, breakfast bars and powders, and meat analogs. 

Casein has been utilized as the main source of protein in the manufacture of meat analogs and as a protein supplement in some meat products. Also, it has found application in baked goods and as an ingredient of coffee whitener and whipped toppings. 

The low content of lactose also makes these coprecipitates useful in formulations where the use of dry milk powder may be unacceptable. Co-precipitates have found uses in baking, in dessert and confectionery products, and in meat analogs. 

Until now, rapeseed meal has been used almost solely as a protein supplementfor animals. With the development of glu-cosi no late-free rapeseed meal, it is expected that rapeseed protein will join soybean protein as an ingredient in meat analogs, meat extenders, dairy products, bakery goods, and other processed foods. 

Different nutritional needs prevail in industrialized economies. For the affluent, meat analogs made from textured soy protein are largely free of cholesterol and high in polyunsaturates. For example, one kind of sausage made from textured soy protein contains 40% more polyunsaturated fats than saturated fats, while traditional pork sausage contains 400% more saturated than polyunsaturated fats. ... 

Meat analogs baconUte bits, simtJaiad sausages, simulated ham chunks, simulated chicken chunks, stmidated bacon slices. 

The basic patent lor spun protein Isolates has afgured, but compancs now engaged in this business hold patents on improved methods for convening the fiber inta meat analogs. ... 

Dry beans, dry pees, soybeans, lentils, nuts, indyding peanuts and peanut butter meat analogs. 

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