ABSTRACT
This chapter discusses needs for developing fruits, vegetables and soy proteins isolates with improved flavor, color and functionality for producing formulated foods. It considers alternative technologies for incorporating fruits, vegetables and soy proteins into the formulation so that they may function properly for forming stable solutions, emulsions, foams and gels that resemble those in their natural counterparts. Formulated foods are manufactured by combining the three basic building blocks of the food in the way to provide best texture, flavor and other desirable characteristics. Pliable vegetable proteins suitable for use as extenders or textured vegetable proteins in meat analogs are prepared by forming a homogeneous aqueous dispersion of water-soluble vegetable protein and edible plasticizers, drying and heat-denaturing the dispersion so as to form a mass and hydrating the mass with an aqueous acid to convert the hydrate to a pliable protein product.
