Extrusion – Textured plant proteins
The demand for vegetarian and vegan meat alternatives is increasing worldwide. We support the food industry in continuously developing and manufacturing new, attractive products for this growth market.
Vegetable protein sources such as soya, wheat, lupins, rice and peas can be textured and moulded in the extruder. The structure of these plant proteins is broken up and reorganised under high temperatures and pressure. The result is a product with good fibre and toughness that behaves similarly to animal products when cooked and eaten.
Our close cooperation with our partner., Shandong Arrow Machinery Co. Ltd., allows us to offer not only high-quality extrusion solutions but also the right know-how in the area of process control to guarantee highly efficient systems and the highest quality end products.
Plant proteins can be texturised and shaped by extrusion, for example for modern meat substitutes.
Textured Vegetable Protein Production System
Textured Protein Plant Meat Production System
Output
- 100-300kg/h
- 500-600kg/h
- 800-1000kg/h
Application
Dry Textured soya protein Pellets, Crumbs, Minced, Flakes, Chunks, Chips, Schnitzel, Nuggets. High moisture wet protein Soya, pea, Pea-sunflower.
Product Description
With vegetable protein such as soybeans and peas as the main raw materials, the tissue structure is broken and reorganized under high temperature and high pressure of the extruder, forming a product with good fiber and toughness, so that the product has the texture and taste of animal meat.
According to different production processes and moisture content, the products can be divided into:
A. Tissue-drawn protein, directly formed by extrusion, with low moisture content, easy to store and transport.
B. Wet-process high-moisture protein, made by extrusion and cooled, the moisture content is as high as 50%-70%, and it has the shape and taste of animal meat.