HUT50008A - Method for texturizing animal and vegetal proteins
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Method for texturizing animal and vegetal proteins
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Publication number
HUT50008A
HUT50008AHU100488AHU100488AHUT50008AHU T50008 AHUT50008 AHU T50008AHU 100488 AHU100488 AHU 100488AHU 100488 AHU100488 AHU 100488AHU T50008 AHUT50008 AHU T50008A
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Application filed by Kerteszeti Es ElelmiszeriparifiledCriticalKerteszeti Es Elelmiszeripari
Priority to HU100488ApriorityCriticalpatent/HUT50008A/en
Publication of HUT50008ApublicationCriticalpatent/HUT50008A/en
Proteins of various animal and vegetable sources are treated with additives to yield well defined structures. These additives contain high starch concns. and are of 0.5-0.8 mm particle size. Final, homogenenized prods. of suitable moisture content, of 5-38% protein and of 8.5% max. oil/fat concn. are extruded in a steady material stream at over 100 deg.C, through an optimum die-diameter of 2.0-3.5 mm. The prod. has an expansion factor of 4-6.
HU100488A1988-03-021988-03-02Method for texturizing animal and vegetal proteins
HUT50008A
(en)
Comminuted meat and meat products with artificial edible adipose, methods of making the same, and saccharide/protein gels and emulsions for those adiposes and other products
Feed production salmonides (atlantic salmon or rainbow trout) which increases growth rates, digestibility of protein and fat and feed utilisation of fish