Low moisture extrusion is a technique by which plant proteins can be shaped into meat-like products. These can be used as plant-based meat substitutes. Plant-based meat analogues offer an unique way to reduce the environmental footprint of our diet.
Plant protein powders (such as flours, concentrates or blends) are loaded into the barrel and are mixed with water. By application of high pressure and increasing temperature a certain degree of friction and shearing is achieved. This, in combination with a specific die, leads to fiber formation of the plant protein. The result is a meat-free product with a meat-like texture and bite. After extrusion, the products are further dried to increase the shelf life up to 6-12 months.
Thermo Scientific Process 11
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Barrel Zones |
Screws |
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7 x 5 L/D electrical heated
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Fully segmented, co-rotating
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The main challenges we see for plant-based products
Cost reduction of formulations
Non-soy recipes
Non-allergen recipes
Masking off-notes
Our lab-scale extruder is an excellent screening tool for new (cheaper) ingredients, formulations or (components of) flavoring products. Depending on the type of ingredients, up to 60 formulations can be tested in one day, with quantities starting at 100 grams of a blend. Contact us now to discuss how we can help you in the development of cheaper, more sustainable and tastier products!
