Food Extrusion converts native ingredient biopolymers into continuous semi-solid output. Aasabi Extrusion has established a technology that is routinely used to create high quality food products, safe for humans and pets alike. A subsequent treatment of the extrudates such as drying, roasting or coating helps to give polish to the end products.
|Typical Extrudate Products|
|Directly expanded||Breakfast cereal, corn curls.|
|Half products||Potato pellets|
|Co- extruded||Fruit based cereals, jelly filled cores.|
|Modified||Starches, fat mimics|
|Candy||Licorice, chewing gum|
|Cold Extrusion||temp. < 1000C , Pasta , Noodles, etc.|
|Hot / high temp extrusion||temp. > 1000C , ready to eat (RTE) snacks products, puffed items.|
|High moisture Extrusion||Temp > 1000C with relatively high moisture, Textured Vegetable Protein (TVP)|
The screws mix the materials and convert it into melt and orient proteins. Starting materials for food extrusion are usually starch or protein based materials. Secondary sources are dark flours, wheat bran or broken rice.