Abstract: Cold-water-dispersible lecithin concentrates are prepared by a homogeneous blend of lecithin and certain nonionic emulsifiers (e.g., polyoxyethylene mono- and diglycerides and polyoxyethylene derivatives of partial fatty acid esters and hexitol anhydrides). The concentrates readily disperse into cold water (e.g., under 5.degree. C.) over a broad concentration range (e.g., 0.05-30%) to form low-viscosity and stable lecithin in water emulsions. Concentrates containing polyoxyethylene mono- and/or diglycerides are particularly effective emulsifiers for the lecithin concentrate.

Abstract: 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 friable mass and hydrating the mass with an aqueous acid to convert the hydrate to a pliable protein product. Illustrative product formulating ingredients include soy protein concentrates, polyols, triglycerides and lactic acid as an acidulant.