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 method of manufacturing a textured food product and a texturized food product comprises the steps of preparing a slurry, the dry matter of which comprises at least 35 weight-% legume protein, 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3.5 to 35% weight-% oat protein, wherein the oat bran, wholegrain oat flour and oat protein add up to no more than 65 weight-%. The slurry further comprises water 20-80%, preferably 30-40%, most preferably 35-40%, of the weight of the dry matter. The method further includes cooking the slurry in an extruder cooker and extruding it to form a texturized food product.

Abstract: A method of manufacturing a textured food product comprising the steps of preparing a slurry comprising dry matter and water, wherein the dry matter comprises 1. at least 35% by weight legume protein, 2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and 3. 2% t 35% by weight of the dry matter of oat protein, of which 2. and 3. must always add up to no more than 65% by weight. The slurry further comprises water 20%-80% by weight of the weight of the dry matter. The method further includes cooking the slurry in an extruder cooker and extruding the cooked slurry to form the textured food product.

Abstract: A method of manufacturing a textured food product and a texturized food product comprises the steps of preparing a slurry, the dry matter of which comprises at least 35 weight-% legume protein, 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3.5 to 35% weight-% oat protein, wherein the oat bran, wholegrain oat flour and oat protein add up to no more than 65 weight-%. The slurry further comprises water 20-80%, preferably 30-40%, most preferably 35-40%, of the weight of the dry matter. the method further includes cooking the slurry in an extruder cooker and extruding it to form an texturized food product.