Extrusion of Texturized Proteins

Published on: 08/04/2020
Author/s : Joseph Kearns (Wenger International, Inc., Kansas City, Missouri, U.S.A), Galen J. Rokey and Gordon R. Huber (Wenger Manufacturing, Sabetha, Kansas, U.S.A.)

Raw Materials Traditionally the most popular raw material for production of textured vegetable proteins in an extrusion system has been slightly toasted defatted soy flour. This defatted soy flour usually meets the following characteristics: 50% protein minimum, 3.5% fiber maximum, 1.5% fat maximum and PDI of 60 to 70. Soy flour with these specifications allows controllable production of textur...

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August 4, 2020

Dear Joseph
This is my pleasure to contact you.
In Behpak Industrial Company located in north of Iran (very closed to Caspian Sea), there are six single screw extruder machine that had been made by WENGER in year 1991.

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Kurt A. Rosentrater
Kurt A. Rosentrater
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