High moisture extrusion for fast cooking and structuring plant proteins

We have used high moisture extrusion for cooking and structuring plant proteins for years. The technology allows us to process the proteins at short times and high temperatures to protect nutrients from thermal degradation. Our specific competencies are in the design of extruder cooling dies. We invented a new die principle that modifies shear stress for protein structuring independently of the flow rate (patent published). Also, we work on transition zone design and the influence on structural food properties. Customized manufacturing allows for reducing static pressure in extrusion and mechanical power input and increasing the water content of extruded meat and cheese analogues. This field of activity connects flow dynamics (rheology), thermodynamics and mechanical engineering. We run a 25 mm twin screw extruder (TSE) and scale processes in collaboration with our clients; down-scaling for material analysis (bench top extruders) and up-scaling toward industrial manufacturing.