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Designing vegetable proteins to fit market needs
Author(s) -
Casey J. F.
Publication year - 1979
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/bf02671515
Subject(s) - business , food products , quality (philosophy) , vegetable proteins , soy protein , food industry , marketing , microbiology and biotechnology , risk analysis (engineering) , food science , chemistry , biology , philosophy , epistemology
The needs and wants of the market are discussed as well as the regulatory practices that frequently inhibit the fulfillment of the market's requirements. The advantages and short comings of the various types of protein ingredients are described, and appeals are made to the soy protein‐producing industry to protect the integrity of traditional products by recommending extension of meat and other products in such a manner as to preserve their traditional character. Improved technical service offered to the food processors can bring added assurance to the consumer of a continuing supply of quality traditional products. The soy protein industry must continue the development of their own products so that broader application is possible. The inherent nutritional and functional values of soy proteins are such as to make a new generation of textured products, and improvement in the functional properties of concentrates and isolates a very realistic goal. Compatibilities of soy proteins with other proteins and ingredients are discussed; suggestions are made that the inherent synergism in many of these combinations is an untapped developmental area that will enable us to design protein ingredients for specific applications and thus benefit the consuming public, as well as the food processing industry.