Abstract: To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

Abstract: To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

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.