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Extrusion of Texturized Proteins

Published: October 21, 2013
Summary
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 tex...
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Authors:
Galen Rokey
Wenger Manufacturing INC.
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Joseph P. Kearns
Wenger Manufacturing INC.
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Ahmad Zahedi
BEHPAK INDUSTRIAL
4 de agosto de 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.
Regards.
Zahedi

Fernando Prioletta
29 de julio de 2021
Ahmad Zahedi Dear Zahedi. Can I get in touch with you ? My email is fernandoprio@yahoo.com Also look me up on LinkedIn or even Facebook eventually. Thank you.
Poonam Gill
15 de mayo de 2023

Dear Joseph and Zahedi,
I am working on textured soy proteins in Pakistan. Can I contact you in this regard?
Thank you!

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