Proteins possess a variety of properties enabling them to emulsify, thicken and contribute other needed functions to a food’s matrix. In some situations, however, protein claims but not their actions are desired. In other cases, specific meat-mimicking characteristics or an ingredient that contributes particle identity is wanted. This presentation offered insights into how processing can be used to produce textured plant proteins and crisps with a range of properties for use in protein-enhance foods.
Mian Riaz, Ph.D., Director, Food Protein R& D Center, Texas A&M University speaking on “Plant Protein Extrusion” at the 2015 Protein Trends & Technologies Seminar.