Selected vegetable proteins are texturized by extrusion to give them a leafy structure leading to a “fibrous and elastic” texture after rehydration. They are used as meat replacements/analogues (beef, poultry, fish…).
Description
Vegetable origins: Pea
Protein content from 24% to 65%
Particle size from 2 mm to 5mm
Functionalities
- Chewing texture, water and oil retention, colour, taste or protein supply.
Incorporation
5% – 10%
Application
- Hamburger, ground meat, stuffing, sausages, vegetarian products, Bolognese sauces, pizza dressing, nuggets, meatloaf…
- Extrusion-texturization with a mechanical and heat process destroys the tertiary and quaternary structure of globular proteins, leaving them with a fibril-like structure (ionic bridging and bonding of amino acids) referred to as « textured protein ».
