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 textured p...

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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.

Fernando Prioletta Fernando Prioletta
July 29, 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.
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Dave Albin
Dave Albin
VP, Nutrition & Extrusion Technologies
  Des Moines, Iowa, United States
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