The production of sausage-, burger- and meat muscle-like gluten- free meat analogues can be obtained by mixing soy protein isolates with hydrocolloids, i.e., guar gum (G), -carrageenan (C), xanthan gum (X), hydroxypropyl starch (HPS), and cross-linked tapioca starch (CLS). A twin screw extruder, one of the traditional food processing technologies, has a good potential for operating at a wide range of moisture content. The control of extrusion parameters such as feed rate, screw speed, barrel temperature and barrel pressure has influence on improving textural attributes of food products. Soy protein which is commonly used as a base material for soybean protein product such as extruded texturized vegetable proteins.Additional information: