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...