Abstract: Protein isolates having a high protein content and low residual fat content are provided in substantially non-denatured form by extracting an oil seed meal having a significant fat content, particularly canola meal, with an aqueous food grade salt solution to cause solubilization of protein and fat in the oil seed meal and form an aqueous protein solution. Fat is removed from the aqueous protein solution by chilling the aqueous protein solution and removing the fat which separates. The protein concentration of the defatted protein solution is increased while the ionic strength is maintained substantially constant. A further fat removal operation may be carried out on the concentrated protein solution followed by dilution to an ionic strength below about 0.2 to cause the formation of discrete protein particles in the aqueous phase in the form of protein micelles.

Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.

Abstract: A substantially neutral aqueous protein dispersion is provided having many of the characteristics of cow's milk, such as, stability, good taste and low viscosity, and also possessing superior properties in respect of protein concentration. The dispersion is formed from a protein micellar mass from various source proteins. The protein micellar mass preferably is provided in a dry buffered powder form containing one or more buffering agents sufficient to impart the required substantially neutral pH upon dispersion. The aqueous dispersion may be in the form of a milk substitute or in a variety of other hot and cold beverage formulations.

Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.

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.

Abstract: Proteins from a wide variety of sources--typically, starchy legumes, starchy cereals, and oilseeds--are extracted and recovered with gentle aqueous conditions which do not employ extremes of alkali, acid, or temperature. The ionic environment of these proteins is manipulated to firstly produce high solubility (salting-in) followed secondly by ionic strength reduction to cause the proteins to precipitate by a hydrophobic-out mechanism. This process results in the formation of novel proteinaceous products, referred to as protein micelles. The protein micellation process offers a new method for preparing protein isolates with conventional and non-conventional functionalities.