Future Foods BV
A large part of the current plant-based meat products contain textured vegetable proteins or some form of extruded products. Extrusion is a process in which a powdered material (such as a protein containing flour) is hydrated, and heated under a high degree of pressure. By forcing it through a die, the product (or extrudate) is given its required shape. The result is a product of low cost, sustainabe, and versatile for production of a wide variety of food products, such as plant-based burgers, chicken breasts or sausages. Depending on the moisture content of the final product, we categorize the production processes in low moisture extrusion or high moisture extrusion . Each process results in its own unique product.
What are the differences between high and low moisture extrusion?
| Low moisture extrusion | High moisture extrusion | |
|
|
|
|
| Moisture content (%) | 20-40 | 50-70 |
| Structure | Sponge-like texture (air cell) | Fibrous structure like muscle meat |
| Die type | Short die slit | Long cooling die |
| Texture | Higher in springiness | Higher in hardness, cutting strength, and integrity index |
| Nitrogen solubility index | Higher | Lower |
| Consumption | Rehydration prior to consumtion | Direct consumption |
| Storage | Dried, stored at room temperature | Frozen storage |
| Shelf-life | At least 6-12 months | With several weeks/months |
| Applications |
|
Complete meat replacement with flavourings |
| More info | More info |
Advantages of extrusion at Future Foods BV
Short lead times (testing is possible within weeks)
Screen your novel products (such as proteins, fibers, flavorings, etc.) in high or low moisture extrusion
Lab-scale size extruder, only grams of your product are needed to develop your own high or low moisture extrusion products
Test up to 60 samples per day (depending on ingredient type)
Our extrusion equipment
Thermo Scientific Process 11
Parallel Twin-Screw Extruder
|
Barrel Zones |
Screws |
|
7 x 5 L/D electrical heated
|
Fully segmented, co-rotating
|
