| abstract |
The present invention relates to a protein material selected from the group consisting of defatted soy flour, soy grind, soy concentrate, cereal gluten (in a form necessary for life support or in a starch-containing form) and egg white flour; edible binding and cross-linking compounds And a method for producing a structured protein meat analog having a relative water activity of less than about 0.8, comprising a glycerol and glucose wetting agent, and a product thereof. The mixture is converted into a hot molten mass, extruded and cooled. |