PRESENTATION OUTLINE
TEXTURIZING AND EMULSIFYING
Texturizing
Also known as the feel of protein can be changed from globular to fibrous by denaturation. Soy is used with texturizing process to make it like meat. Other method of texturizing involves heat-coagulation under pressure. Extrusion involves molding the substance through a hole or opening to give it shape. Flavoring and coloring are added to products to make them more like meat.
Emulsify
It is a stable mixture of fat and water based liquid. Most emulsions have 3 parts. 1 part is a non polar substance, the second part is a polar liquid, and the 3rd part is a emulsifier. Emulations usually require heat or mechanical actions. Egg yolk is a good emulsifier. Proteins ability to emulsify can sometimes be a problem such as with canola oil and soy.
