Texturized products

Various types of surface finishes are available for plastics and RP products, such as smooth, textured, molded-in color, and inmold coating. A textured product surface can be obtained through either a textured mold cavity or a postmold paint process. The former method is the most commonly used. A... 

Extrusion is an effective means of denaturing whey proteins to create texturized products. TWP may be used as an ingredient to improve the characteristics of many foods. The production of snack foods wifh... 

Assay Methods for Evaluation of Flours and Texturized Products. Nitrogen solubility index of soy flour at neutral pH was determined by the Official and Tentative Methods of the American Association of Cereal Chemists (.29). ... 

Water holding capacity (WHC) of texturized products was determined by a relatively fast, easy and repeatable method. Extrudates were first dried to 5 to 7% moisture content, and reduced to 4-6 mesh size particles. To 5 grams of extrudate,... 

To determine built density (BD), extrudates or Hand Press Texturized products were dried to 5-7% moisture, and ground. Product passing through a U.S. No. 4 Sieve but retained on the U.S. No. 6 Sieve, was filled in 100 ml volumetric flasks, and tapped lightly for 20 times. Weight of the 100 ml sample was determined, and the built density was then expressed as grams per liter. 

Possible Roles of insoluble Carbohydrates in Texture Development. Based on data obtained frcm soy isolate-soy hull blend texturization experiments, insoluble carbohydrates and crude fiber play an important role in modulating the morphology of final texturized products (Figures 11-14). Insoluble carbohydrates, because of their plastic response to deformation, control the type of alveolation developed during processing. 

Figure 23. TLMs and TEMs showing the ultrastructure of texturized products (1) TLM of texturized soy flour (2) TLM of texturized 25.5% succinylated soy flour (3) TLM of texturized 61.7% succinylated soy flour (4) TLM of texturized 83% succinylated soy flour (5) TEM of texturized soy flour (6) TEM of texturized 25.5% succinylated soy flour (7) TEM of texturized 61.7% succinylated soy flour and (8) TEM of texturized 83% succinylated soy flour. SAC, small air cell C, insoluble carbohydrate and P, protein.

In a rotary screen system plastisols for compact and textured products are applied to suitable substrates continuously from seamless, cylindrical nickel screens. The plastisols are fed into the screens and pressed through perforations to the substrate by a squeegee of flexible steel or rubber the substrate is supported by a counter-pressure roller, usually of chromium-plated steel. The principle is illustrated in Figure 111. 

Std 23 320 Coating high-relief printing of textured products... 

As with other mold operation process mold release agents are usually required because the plastic melt can adhere to the surface of the mold cavity. Molds with very little or no draft usually require a release agent. Like other molding operations, a textured cavity can provide a textured product surface. Most texturing of cavities is by chemical etching so it is important to use the appropriate mold material to create a particular texture. An effective release is needed at the parting line to aid in demolding. 

The texturized product is extremely bland because of early deactivation of lipoxygenases and other enzymes. 

The first soybean protein ingredients made commercially available for food use included full-fat and defatted soy flours and grits (3, 7, 8). These products contain ca. 46-59% protein (NX 6.25) on a moisture-free basis and are available with various heat treatments for specific end-use. Soy protein concentrates and soy protein isolates were introduced into the market about 15 years ago (3, 9, 10, II). By definition soy protein concentrates must contain no less than 70% protein (N X 6.25) and isolates no less than 90% protein (N X 6.25), all on a moisure-free basis. In the past several years there has been much activity in the commercialization of textured soy protein products intended for the extension and replacement of meat. These textured products may be obtained through fiber spinning, shred formation, extrusion, or compaction (12, 13, 14, 15). In addition, soybean milk solids and the heterogeneous proteins in soybean whey might serve as useful substrates in chemical modifications for food use. This short recitation of commercial products illustrates the type of crude protein fractions available for practical modification. Many useful functional properties have been ascribed to these new food proteins. 

It would be useful to look at the possibility of using these enzymes for formation of cross-links in proteins leading to textured products. Asquith et al. (65) have recently reviewed the occurrence of isopeptide bonds in proteins. 

Recently, Crowe and Johnson (2001) and Riaz (2001) showed that partially defatted screw-press cakes could be texturized. Previously it was believed that the fat content, which provides lubrication, was too high to allow proteins to texturize correctly. One manufacturer (Iowa Soy Specialties, Vinton, lA, a division of Kerry Food Ingredients) produces extruder-texturized products from EE press cake. 

McAnelly, J.K. Bland Textured Product from the Water-insoluble Portion of Defatted Cooked Soybean Flour, U.S. Patent 3,142,571 (1964). 

With the textures applied in a second process step, the base geomembrane of the textured product has identical properties to a smooth geomembrane. However, the above mentioned questions arise of how effective the adhesion of the texture particles is and of their speeific long-term behaviour, i.e. the question of the long-term shear strength of the textured surfaces (Sect. 3.2.18). The problem of stress crack resistance must also be... 

The texture or feel of bread-type foods in the mouth arises through having the starch as a continuous phase. If the protein constitutes the continuous phase, the texture becomes meaty to the mouth. While oversimplified, this is the idea behind soy-bean-based texturized products, resembling bacon, chicken, ham, frankfurters, and the like (18). 

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