Both gelling and non-gelling varieties are available, as well as varying grades of viscosity. Infant formulas and nutritional applications. About one third of starting flake weight is recovered in the form of an isolate. Meat and dairy products. They are frequently made to resemble meat, seafood or poultry in structure and appearance when hydrated.
Composition is similar to the corresponding source material.
Many types of fibrous foods, ground meat products, poultry and seafoods. Structured Concentrates Processing through an extruder into different sizes and shapes. Poultry, meats and seafoods. Structured Isolates Extrusion as above or by extruding a solution of the isolate into an acid-salt bath that coagulates the protein into fibers that are combined with binders to form fiber bundles. Poultry and seafoods.