Development and application of texturized food ingredient
Enhancing Culinary Experiences through Texturized Food Ingredients
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Extrusion is a versatile method for transforming whey proteins into texturized ingredients, catering to the growing demand for meat alternatives. Meat extenders and analogs are gaining popularity due to increased nutritional awareness, offering viable substitutes with improved flavor, texture, and appearance. The process involves thermal extrusion at elevated temperatures, enabling the creation of snack foods with enhanced protein levels. Different extrusion conditions yield unique functionalities, with denatured whey protein isolate (WPI) retaining its native value below 500°C. Through caref...
Extrusion is a versatile method for transforming whey proteins into texturized ingredients, catering to the growing demand for meat alternatives. Meat extenders and analogs are gaining popularity due to increased nutritional awareness, offering viable substitutes with improved flavor, texture, and appearance. The process involves thermal extrusion at elevated temperatures, enabling the creation of snack foods with enhanced protein levels. Different extrusion conditions yield unique functionalities, with denatured whey protein isolate (WPI) retaining its native value below 500°C. Through careful manipulation of temperature and moisture, texturized whey proteins with varied functionalities can be produced, expanding their applications beyond traditional food products. Extrusion technology also finds use in non-food applications such as biodegradable films and bio-plastics, showcasing its versatility and potential.
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