Extrusion of Low Moisture Texturates for the Production of Meat Analogues
The increasing renunciation of meat and the search for alternatives shows the growing importance of extrusion and its possibilities for texturing proteins, which are then used as meat substitutes.
Reduction in the consumption of meat and also other animal products continues to increase. More and more people are going vegetarian or even vegan. The reasons vary: some people are concerned with animal welfare; others believe that going meatless is a healthier way to eat, while others choose not to eat meat or animal products in order to protect the environment.
As different as the reasons are, they all have one thing in common. The proportion of meat analog products is rising sharply. However, those who give up meat products do not have to give up taste. There is now a wide range of meat analog products that are in no way inferior to the original in terms of taste or texture. From burgers to lasagne, it is now possible to create a varied diet without animal products. To achieve this, various proteins are used, which are modified in their structure by means of a twin-screw extruder and thus under the influence of temperature and shear, so that they subsequently resemble a meat product.
A variety of raw materials can be extruded with a wide range of results. Extrusion technology is a process in which a material or a mixture of materials is pressed through an opening or die with a defined shape. The shear force required for this is generated mechanically via the pressure caused by the rotation of the screws. Although a wide variety of proteins can be used, a soy or pea protein concentrate is often used in practice. This is dosed into the extruder at the beginning of the process zone and mixed with added water a short time later.
Mixing elements on the twin screws ensure homogeneous mixing of both components. In the subsequent process, the screws in the extruder are configured in such a way that the shear increases towards the end of the process chamber and the mass is pressed under high pressure into a round die head, where the texture is defined and a strand is formed. The strand is cut by the mounted cutting device immediately after exiting the nozzle.
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