Refining and Expanding the Use of Low Fat Soy Flour in Twin-Screw Extrusion to Produce High Protein Textured Soy for Food Applications

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: 2004-33610-14704
Agency Tracking Number: 2003-00449
Amount: $296,000.00
Phase: Phase II
Program: SBIR
Awards Year: 2004
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
Heartland Fields, LLC
4200 Corporate Dr., Ste. 106, West Des Moines, IA, 50266
DUNS: N/A
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 Joe Colyn
 (269) 441-7280
 joe.colyn@juno.com
Business Contact
 John Schillinger
Title: President
Phone: (515) 225-1166
Email: jschillinger@heartlandfields.com
Research Institution
N/A
Abstract
There exists in the market an unmet demand for soy-based meat analogs to satisfy the North American consumer preferences for the texture and mouth-feel of the meats they grew up eating. Current commercial products derived from solvent extracted soybean flours do not meet market expectations. This project will advance the use of natural process soy flours that retain some (6-8%)oils to deliver great tasting meat analogs. The research will validate the twin-screw extruder for this process. A third purpose is to explore variations in piece size and shape, flour oil and protein contents, and flavors; to assess the process capability and deliver a range of products.

* information listed above is at the time of submission.

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