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Dave Albin (United States)

Technical publication

What does fry life tell us about the shelf life of Express® Soy Oil?

An interesting thing happened when soy oils were used to fry food in USDA testing – the oils behaved differently when they were derived from different processes. One was ExPress® soy oil, one product of the high-shear dry...

Adam Sackett (United States)

Technical publication

Shelf life of Express® products

Back in 2017, I wrote about the shelf life of soy ingredients made with Insta-Pro equipment, such as Full Fat Soy, ExPress® Soymeal and Express® Soy Flour. As we learned back then, the dry extrusion process does an excellent...

INSTA-PRO International

Technical publication

Part 2: The Importance of Extrusion Cooking

In Part 1 we discussed the basic design components of an extruder. In Part 2, we will dive deeper into the importance of extrusion cooking technology essentially combining extrusion and cooking in one unit operation. The heat for the cooking...

INSTA-PRO International

Technical publication

Part 1: The Importance of Extrusion Cooking

Cooking of foods is an everyday operation that finds usefulness in both domestic and commercial settings. In cooking, heat is used to prepare food for consumption. There are several reasons for cooking but at its core, cooking converts food into a...

Dave Albin (United States)

Technical publication

Insta-Pro´s Express® process - Oil with a long shelf life

The high-shear dry extrusion process, followed by mechanical pressing for oil extraction, is a decades-old, globally accepted set of equipment and processes. Oilseeds, most commonly soybeans, are used as the raw material to produce high-quality...

Dave Albin (United States)

Technical publication

Energy in, performance out with great oil

Back in 2013, in the very first blog I published on the Insta-Pro website, I wrote about how extrusion processing, especially high-shear dry extrusion from Insta-Pro, was a reliable way to produce better ingredients and make it easier...

Nishchal Sharma (Australia)

Technical publication

Response of Broilers to Dietary Inclusions of Different Insoluble Fibre Sources in a Reduced Crude Protein Diet

Recent studies have shown that the decreased performance of broilers associated with feeding a reduced crude protein (RCP) diet cannot be fully recovered by supplementing essential amino acids (Hilliar et al., 2019). We hypothesized that...

Felix Fushai (South Africa)

Technical publication

Co-products in maize-soybean growing-pig diets altered in vitro enzymatic insoluble fibre hydrolysis and fermentation in relation to botanical origin

The processing of food grains into flour, vegetable oil, alcohol and biofuels offloads quantitatively variable, chemically diverse non-starch polysaccharides (NSP) into co-products. Rapidly increasing human demand...

Deepak Bandal (India)

Publication of news release

U.S to record high consumption of specialty animal feed additives

Increasing focus on the nutritive value and well-being of farmed animals on account of growing meat consumption will potentially drive the demand for specialty animal feed additives in North America. There is a noticeable deficiency of essential...

MARCIO GILBERTO ZANGERONIMO (Brazil)

Technical publication

Microbiome and nutrient digestibility of pigs fed corn, soy, and corn distillers grains (DDGS) in the presence of a multicarbohydrase complex

The experiment aimed to evaluate performance, gut microbiota and digestibility of pigs fed corn, soy and corn distillers grain (DDGS) base diets with inclusion or not of a multicarbohydrase complex (MC). Eighty-eight pigs were raised from 135 to...

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