Abstract: The yield of soybean isolate obtained by collecting protein from an aqueous protein dispersion formed by extracting the protein from soybeans with aqueous food grade salt solution and diluting the protein solution, optionally after concentration of the protein content thereof, is improved by effecting the extraction at a pH of about 5.6 to about 7.0 and adjusting the pH of the protein solution (or concentrate, if the concentration step is used) to a pH of about 4.8 to about 5.4 prior to the dilution step.

Abstract: The purity of soybean protein isolate obtained by collecting protein from an aqueous protein dispersion formed by extraction of the protein from soybeans with aqueous sodium chloride solution and dilution of the protein solution, optionally after concentration of the protein content thereof, is improved by the inclusion of millimolar concentrations of calcium chloride in the aqueous sodium chloride solution.

Abstract: A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifier, preferably a protein micellar mass, and blended with an aqueous dispersion of a protein binder, which preferably is sodium caseinate or a protein micellar mass, and fibrous protein, preferably protein fibres formed from a protein micellar mass. The blend, which also includes the spices, colorings and flavorings, preferably along with preservatives, added at various stages of processing, and in the form of a stiff paste with fibrous particles distributed therethrough is then stuffed into appropriate casings, smoked and dried under controlled temperatures and humidity conditions to the desired moisture content, preferably about 15 to about 25% by weight, tempered and cut and packaged in a moisture-proof package.