FOOD 2010 Study Guide - Quiz Guide: Pyridoxine, Thiamine, Dipotassium Phosphate
5 May 2016
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Please note that if your address has changed, please complete the change of address form found on our website. If you have any questions or concerns, please email our main office. # of pages (including this one): 7 (for instructor"s use) Out of the ingredients above soy protein and wheat gluten are vegetable proteins: soy protein is very lipophilic and a common emulsifier. The soy protein emulsifies fats and binds water, allowing for the incorporation of oil into the food product and distributes them evenly throughout the product (1). It also enhances qualities, such as moistness and flavour retention, without impacting on the texture contributed by other ingredients (1). One major contribution of the soy protein is that on the product"s texture. In simulated meats, soy proteins will increase gelation, as well as shred and fiber formation, to resemble the consistency of meat (1).
