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Twin-Screw Extrusion Helps Processors Achieve the Right Textures for Plant-Based Meats
date:Aug 30, 2018
ian meats to their product lines.

Raw Ingredient Selection is Key
Meat substitutes are made of fibrated vegetable proteins that are directly extracted from plants including soy, cereal grains, pulses (peas and beans) or other plants. Protein sources include isolate, concentrate, defatted flour, and even full fat flour. These flours are mixed with additional dry and liquid ingredients to bring different functionalities, texture and tensile strengths to the finished products.

In the first step o

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