Liquid Two‐phase Water—protein—polysaccharide Systems and Their Processing Into Textured Protein Products

Conditions for the formation of liquid two‐phase water—protein—polysaccharide systems containing the main classes of proteins, as defined by Osborne, and various acid and neutral polysaccharides have been determined. Phase diagrams of some of these systems have been obtained. It is shown that, proceeding from liquid two‐phase water—protein—polysaccharide systems, one can obtain different protein products without using spinnerets.