GB1474179A - Casein composition - Google Patents

Abstract

1474179 Casein-based fibres for use in imitation meat UNILEVER Ltd 30 Aug 1974 [31 Aug 1973] 41014/73 Heading A2B [Also in Division C3] A casein-containing composition, suitable for dry spinning to produce white fibres capable of resisting boiling water, consists essentially of casein (at least 30% by weight), 0.1- 0.64 millimol calcium per gram of casein, at least part of the calcium having reacted with the casein, 0.04-0.34 millimol, per gram of casein, of an edible metal salt of orthophosphoric acid, and water, pH 5-6.6. The composition may include edible fat or oil e.g. maize oil, in an amount equal to the weight of casein, colouring matter, flavouring material and preservative substance. The dried fibres may be cut to lengths of 1-5 cms. and united with a binder e.g. containing egg albumin, and shaped and consolidated to give a foodstuff of meat-like texture and bite. The white colour of the fibres renders them particularly suitable for use in making restructured fish products from comminuted white fish. The composition may be prepared by stirring calcium caseinate and sodium or potassium dihydrogen phosphate in water. at a temperature between 40 and 95‹C until a homogeneous mixture is obtained and, where necessary adjusting the pH to between 5 and 6.6. The calcium caseinate may be formed in silu either by mixing acid casein with calcium hydroxide or by reacting sodium caseinate with calcium chloride. The composition is extruded at a temperature between 40‹ and 90‹C through apertures 0.05-2 mm. in diameter into air at elevated temperature (100‹- 200‹C) and the extruded filaments are dried under tension until their water content is between 10 and 20% by weight.