TEXTA POIS – TEXTA SOJA
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 / analogue (beef, poultry, fish…).
DESCRIPTION:
Vegetable origins: Pea, soya
Protein content from 24% to 65%
Particles size from 2 mm to 5mm
FUNCTIONALITIES:
Chewing texture, water and oil retention, colour, taste or protein supply.
INCORPORATION: 5 – 10%
APPLICATIONS:
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 ».