Improvement of functional characteristics of proteinaceous soybean products by the addition of hydrocolloids
1999
Ereg, D. | Predin, S. | Milincic, M. | Estelecki, I. | Pantelic, S. (AD "Sojaprotein" za industrijsku preradu soje, Becej (Yugoslavia))
Functional mixtures with the commercial names SOPROMIX 1 and SOPROMIX 2, based on soy proteinaceous products were prepared in order to offer completely new products to the market, that could satisfy high requirements concerning composition and higher functionality, compared to the existing products, as well as the intention for rationalization of production costs of different meat products. In this paper the choice of raw materials and production process are reviewed. The exceptional functionality has been provided, even at lower protein levels, compared to soy isolates and concentrates, just as a result of the well-balanced ratio of soy proteinaceous products and hydrocolloids and the synergistic effects of the chosen hydrocolloids. It has been proved through mixtures applying both in isolated systems and in production of meat products under industrial scale.
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