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Spun‐fiber textured products
Author(s) -
Rosenfield Daniel,
Hartman Warren E.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542099
Subject(s) - food science , fiber , spinning , soy protein , materials science , chemistry , composite material
The process for spinning fibers from soy isolate is described. Fabrication of so called food analogues and extenders containing spun soy fibers is reviewed. The rationale for the use of fibers in food products and ingredients is explored. Nutritional properties, especially protein quality, of the products are discussed. Emphasis is given to the fact that spun‐fiber textured products contain a variety of items, such as soy, wheat, oats, egg albumen, yeast, sodium caseinate, and vegetable oils. The relationship of this variety to applied nutrition is discussed.