A use of texturized dairy proteins is suggested, obtainable or obtained by providing(a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and(a2) about 75 to about 25% by weight a plant protein and/or a fibre materialwith the proviso that the quantities add up to 100% by weight,(b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200° C. and a pressure in the range of 1 to about 200 bar, and(c) subsequently expanding the extrudate,as a substitute for carbohydrates and as a source of protein in foods.
