Abstract: Elastic and rubbery protein fibres are formed by injection of a protein micellar mass through a screen or die into hot water or other fluid medium having a pH of about 5.5 to about 7.5 and a temperature above about 90.degree. C. The protein fibres have characteristics rendering them useful in various food analogs.

Abstract: A novel protein isolate is described. The isolate is substantially undenatured, has substantially no lysinoaniline content and substantially the same lysine content as the protein source material from which it is derived. The isolate has substantially no lipid content and takes the form of an amorphous, viscous, sticky, gluten-like protein mass, or a dried form of the mass. The amorphous protein mass is formed by settling an aqueous dispersion of protein micelles consisting of homogeneous amphiphilic protein moieties. The aqueous dispersion is formed from the source protein, usually a plant protein, preferably by a salting-in and dilution-out procedure. The protein isolate exhibits high functionality and may be used as an egg white or wheat gluten substitute in a variety of food products.

Abstract: A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation properties to egg white.

Abstract: Proteins of high functionality and in substantially undenatured form are isolated in high yield from protein sources by extraction of the protein from the source material using a food grade salt solution under controlled conditions, increasing the protein concentration of the resultant extract while maintaining the same salt concentration, and diluting the concentrated protein solution. Protein isolate in the form of protein micelles forms in the aqueous phase and settles to an amorphous sticky, gluten-like protein mass, which may be dried to powder form.