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
Amount:
$296,000.00
Award Year:
2004
Program:
SBIR
Phase:
Phase II
Contract:
2004-33610-14704
Award Id:
62038
Agency Tracking Number:
2003-00449
Solicitation Year:
n/a
Solicitation Topic Code:
n/a
Solicitation Number:
n/a
Small Business Information
4200 Corporate Dr., Ste. 106, West Des Moines, IA, 50266
Hubzone Owned:
N
Minority Owned:
N
Woman Owned:
N
Duns:
n/a
Principal Investigator:
JoeColyn
(269) 441-7280
joe.colyn@juno.com
Business Contact:
JohnSchillinger
President
(515) 225-1166
jschillinger@heartlandfields.com
Research Institute:
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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