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textured vegetable protein extruder company brands

- Sep 15, 2022 -

textured vegetable protein extruder company brands

Co-rotating twin screw extruders are used for the production of both TVP and HMMA, although the set-ups for both products are totally different. The process section of Coperion’s highly efficient ZSK Food Extruder is designed as a modular system. It consists of several barrels in which the co-rotating screws operate. These screws also consist of different screw elements which can be combined individually. The advantage of this modular principle is the inherent maximum flexibility in the extrusion process.

It should be noted that Coperion’s ZSK Food Extruder has an outer to inner working screw diameter ratio (Do/Di) of 1.8, thus making it the highest free volume extruder available on the market. Its high free volume allows for a much higher capacity within a lower overall space and reduced energy profile. It is particularly beneficial when working with difficult-to-feed powders, such as proteins. The ZSK Food Extruder can be run with screw speeds up to 1,800 rpm which is also unique to the market and offers new perspectives e.g. for the extrusion of HMMA.

For TVP extrusion processes, the extruder is set up with a medium length process section and Coperion’s centric pelletizer ZGF. The bulk raw protein material is continuously fed into the main inlet of the extruder, and immediately after that, water is injected via Coperion K-Tron loss-in-weight liquid feeders. In some cases, direct steam injection to the process section is applied as well. Inside the extruder’s process section, the material is mixed, hydrated, then kneaded, cooked and denatured.

At the end of the extruder process section, the product exits through a special die head, inside which a certain alignment of the product is achieved to ensure a porous, foamy structure with orientated fibers. It is cut immediately by the rotating knives of the ZGF pelletizer. The TVP granules then need to be dried to be stable for long storage. TVP can be run at high production rates and large extruder sizes.

In the HMMA process, the process section of the ZSK Food Extruder must be quite long and a special cooling is attached directly to the extruder. Raw protein materials are fed into the inlet of the extruder and water is injected directly after that. Inside the process section of the twin screw extruder, the mass is mixed thoroughly, then the proteins are hydrated, kneaded, plasticized, and denatured under high mechanical energy input. The mass is pushed by the extruder into the cooling die where it is cooled down and forced into laminar flow. Here the transformation to solid phase takes place, building fibers by “freezing” the laminar flow profile into meat-like structures. The meat analogues usually exit the die as a rubbery strand or ribbon. This ribbon-like material is then conveyed to further processing steps.

textured vegetable protein extruder company brands

With seasonal demand constant across the world and in line with a huge array of holidays and special occasions, demand for textured soy protein extruder supplies may be consistently high on a global level, but domestic supplies can be challenged with manufacturing issues and delivery delays. For this reason, many Western businesses are turning to Alibaba.com instead to secure their wholesale textured soy protein extruder products at the right time and the right price.

Luckily, it couldn"t be easier to buy textured soy protein extruder products for your confectionary business. Alibaba.com has thousands of motivated and experienced Chinese wholesalers offering ready textured soy protein extruder listings. Simply use the categories and search filters to find ready supplies of these products along with a huge range of other complementary wholesaler supplies that meet your business needs - from specialist equipment to everyday office consumables. The Chinese wholesale firms on Alibaba.com can meet all of your business supply needs with their large operations and slick logistics infrastructure.

See what other customers thought via the product reviews section and use the instant chat to make contact with Chinese wholesalers to ask specific questions about textured soy protein extruder supplies. Some will offer the chance to customise the technical specification of your textured soy protein extruder supplies and you"ll find details of pricing, order volumes, lead times, any discounting arrangements and more. When you"re ready to make a purchase simply do so in your private account area and then look out for tracking updates to see exactly where your shipment is at at any time. It"s simple to buy the products and equipment that your business needs to operate smoothly and efficiently when you shop at Alibaba.com.

textured vegetable protein extruder company brands

From a simplified view, a plant protein extruder is a machine that includes a screw system inside a barrel that exposes biopolymer ingredients (plants) to heat, pressure and moisture, then passes them through a small opening known as a die. The resulting mass is semi-solid and still contains moisture. This is called wet textured vegetable protein. Dry textured vegetable protein is created by passing the product through a dryer.

textured vegetable protein extruder company brands

Fiber level. The presence of fiber in extruded soy proteins inhibits or blocks the interaction or cross-linking of protein molecules necessary for good textural integrity. Changing the extruder configuration to impart more shearing action into soy proteins containing higher levels of fiber may achieve a final product with textural properties similar to soy protein with lower levels of fiber.

Twin screw extruders can, sometimes use raw material with a particle size range up to 8 mesh (2360 micron) without affecting the textural properties of the final product.

Soy lecithin. When added to formulations of vegetable proteins at levels up to 0.4%, lecithin tends to assist smooth laminar flow in the extruder barrel and die configuration, which allows the production of increased density soy products. The ability to make dense vegetable protein products is related to the higher degree of cross-linking that occurs during the extrusion process.

textured vegetable protein extruder company brands

TVP is usually made from high (50%) soy protein, soy flour or concentrate, but can also be made from cottonseed, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so.thermoplastic proteins are heated to 150–200 °C (300–390 °F), which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef