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Old 11-05-2019, 03:08 PM   #171 (permalink)
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...and this time I will get flavors for bacon plus 3 kinds of cheese.
"...bacony, cheesy goodness." —Sir Patrick Mack

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Soy protein it's so low cost on Brazil, like 1,3 dollars per kg with wholesallers...
Doesn't soy need to be fermented or something to control the estrogen content?

edit:
FYI — Next thing, I tried to watch the Konosuba trailer on Fandango and instead it threw up a full screen picture of a slab of cow, medium-rare. Yikes! I closed the window.

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Old 11-06-2019, 10:56 AM   #172 (permalink)
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Scientists says soy it's safe.
Fermentation would shut up people against soy, but it's expensive and I don't know how textured soy protein ends up after fermantation.

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Originally Posted by freebeard View Post
"...bacony, cheesy goodness." —Sir Patrick Mack


Doesn't soy need to be fermented or something to control the estrogen content?

edit:
FYI — Next thing, I tried to watch the Konosuba trailer on Fandango and instead it threw up a full screen picture of a slab of cow, medium-rare. Yikes! I closed the window.
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Old 11-06-2019, 11:03 AM   #173 (permalink)
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More importantly, does the fermentation process yield ethanol? If so, it seems win/win to me.
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Old 11-06-2019, 12:00 PM   #174 (permalink)
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IIRC it's yogurt, not ethanol.

edit:
OTOH, if you can imagine it someone is already doing it.

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Originally Posted by DDG first result
Brazilians Are Now Making Ethanol With Soybeans | Successful ...
[Search domain http://www.agriculture.com/news/crop...with-soybeans] https://www.agriculture.com/news/cro...-with-soybeans
As the tensions between Brazil and the U.S. over ethanol duties grow, Brazilian company Caramuru, which is based in Sorriso, a city in the northern state of Mato Grosso, announced it will produce hydrous ethanol from soybeans and will also process soy lecithin. The capacity of the unit is 6.8 million liters and 3,000 tons of lecithin.
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Old 11-06-2019, 12:04 PM   #175 (permalink)
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Well, yogurt is fine I suppose. I prefer Scotch or beer anyhow.
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Old 11-06-2019, 02:27 PM   #176 (permalink)
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See above, Mister Crossposter.
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Old 11-06-2019, 07:28 PM   #177 (permalink)
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It all depends of the type of yeast used, I supose. There is a research about ethanol from soy molasses. But soy protein for ethanol... I don't think so.

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More importantly, does the fermentation process yield ethanol? If so, it seems win/win to me.
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Old 11-13-2019, 03:32 PM   #178 (permalink)
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Does somebody here speak dutch???? Please help me translate this video.



Look how this vegan meat bleeds.


By the way, I'm now already with flavors from both flavorscompanies I contacted. And the potato protein isolate was already posted today and will arrive in some days.
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Old 11-20-2019, 08:27 PM   #179 (permalink)
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Oh Holy Molly...

I imagined today I would have everything I needed for my project of vegan meat. Today the last 2 packs, for two companies that sent samples, was available for me to get. I went in home, happy, one pack was ok, but the second one they misplaced one thing, the most important of that pack.
Instead of Potato protein isolate they added a Beet fiber probiotic :



The other proteins of this pack was as should be, pe isolate, rice isolate and textured pea protein.

The potato protein it's for simulation of roasted exterior of the burger. At least it's how imçossible Foods use it in Impossible Burger. They hidrate soy textured protein with water with some potato protein dissolved on it.

Methylcelulose (M.C) high viscosity, ideal for the vegan burger, arrive okay, and also a cellulose fiber to give even more firm body to the burger, since methylcellulose and cellolose fiber work together in the biden work. I got 500g of methylcellulose and 1kg of cellulose fiber. This in theory it's enough to creat arond 30kg to 50kg of vegaan burger meat.
To get a idea, it's the same kind of methytlcellulose used in the vegan meat made for Burger King's Rebel Whopper (the vegan version of Whopper on Brazil but not by Impossibler Foods), which had very positive reviews for texture.
I have high end meat flavor, including chicken flavor, to create around 40kg of vegan meat.

For other side textured pea protein I giot just 300g, as it's voluminous and expensive, so I will text it later than the early text, liem test more after I had texted many other aspects.

Well, lets see if the company sent a new sample, with the potato isolated protein which was missing in the first time.

What a bad luck, the ingredient I spent months searching on internet.
Anyway i will see the positive side: At least I managed to get everything else.

If I get success I will try to present my creations to a food company here. I will be glad to hear tips form you folks about how approach companies.

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Old 11-20-2019, 09:56 PM   #180 (permalink)
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Joe Rogan touched on hemp protein today:
https://youtu.be/gguBiaL2K38?t=69

edit:
Louie Psihoyos and Joe Rogan: How Will We Feed the World?
They touch on vegetable-based meat, but on replenishing the ocean they are oblivious to free-floating fish farm geodesic domes.

2nd edit:
The Troublesome Truth Behind the Fake Meat Industry
Use cattle to restore grasslands and pull carbon from the atmosphere, and get your milk and leather for 'free' vs use carbon energy to turn peas into a protein isolate while killing trillions of birds, fish, insects and 'root mammals'.

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