The special values of protein extenders in improving frozen food quality
1979
Soy, whey, and brewer's yeast proteins are in wide use in frozen production as extenders and in more limited use as analogs. Meat is the biggest market, followed by fish, vegetable creams and baked goods. While the protein level is high in soy extenders, other nutrients are sometimes below levels of meat proteins and require supplementation. Improper preparation of textured vegetable proteins can also lower the nutritional level. Generally, the cholesterol levels of extenders are lower than their meat counterparts, but in the case of analogs, a substantial amount of salt is present. Textured vegetable protein is used widely as a ground beef extender. Whey is often in direct price competition with soybean in simulated sausage and meat loaf. Today's prices for extenders are low because of overproduction.
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