Abstract: A plant-based proteinaceous binder ingredient that is a disturbed-coagulum can be manufactured with disrupting-coagulation treatment described in the application. The binder ingredient improves the handling properties of intermediate products including textured vegetable proteins manufactured using low-moisture protein texturization extrusion. The resulting end-products (formed meat-replacement food products that are meat imitates) show an improved mouthfeel and are highly resistant to bending and suitable for transport. This is believed to relate to a novel self-encapsulated proteinaceous structure of the binder that is assumed to open when being mixed with a sufficiently high mixing power.

Abstract: To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

Abstract: A method for improving the proteinaceous fibre structure of a textured vegetable protein product, methods of controlling the mouthfeel of a textured protein, and textured vegetable protein products. In the method for improving the proteinaceous fibre structure of a textured vegetable protein product, an extrudate is prepared with an extruder configured to carry out low-moisture protein texturization extrusion, the extrudate including a proteinaceous fibre structure having expansion-related cavities, such as air bubbles, between the proteinaceous fibres; after the extrusion, the extrudate is compressed or compacted in a manner leaving the proteinaceous fibres of the extrudate substantially intact. The compressing or compacting is sustained over a period that causes an irreversible reduction in the size of the expansion-related cavities between the proteinaceous fibres, and preferably also an increase in the bonding between the proteinaceous fibres.

Abstract: A meat replacement product, a method of manufacturing the same, and the use of insoluble washable starch in food products to improve the mouthfeel of a meat replacement product. Improvements to meat replacement products and high moisture protein texturization extrusion are disclosed. By selecting the extrusion parameters and starting materials containing mechanically processed starch-containing grains suitably, the formation of an emulsion between the starch and proteinaceous matrix forming protein melt can be prevented or reduced to such an extent that there exists a substantial amount of starch that is not bound in the protein matrix. The presence of starch not bound in the protein matrix improves mouthfeel and sustains an acceptable mouthfeel for a prolonged period.

Abstract: The invention relates to a texturized protein product, which is prepared from legume material comprising legume protein and cereal material comprising bran and cereal protein. The product comprises particles having at least partially fibrous structure, where at least 80% of fibres have a length in the range 1-30 mm and a thickness in the range of 5-35 ?m. Furthermore, the product comprises at least 70 weight-% of particles having a particle size ?1 cm and less than 20 weight-% of particles having the particle size ?4 cm, whereby 100 weight-% of the particles have the particle size ?7 cm.

Abstract: A energy transfer arrangement including a first energy surface, a second energy surface, first means for transferring energy from the first energy surface to the second energy surface, and second means for transferring energy from the second energy surface to a terminal device.

Abstract: The invention relates to an indication device, comprising means for receiving magnetic energy and means for transforming said received magnetic energy into light.

Abstract: A energy transfer arrangement including a first energy surface, a second energy surface, first means for transferring energy from the first energy surface to the second energy surface, and second means for transferring energy from the second energy surface to a terminal device.