Lab Food Extruder

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lab Food Extruder

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.
Unexpanded Pasta
Half products Potato pellets
Co- extruded Fruit based cereals, jelly filled cores.
Modified Starches, fat mimics
Texturised Meat analogs
Candy Licorice, chewing gum

Extrusion operation
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.

Protein Texturization :

Dry TVP Process

  • Process material moisture less than 50%
  • End product requires drying and storage
  • Die length is short
  • Temp required between 130 - 1500C
  • Less flexibility in process.

Wet TVP Process

  • Process material moisture required more than 60%.
  • Long cooling slit die required.
  • Melt temp. around 1200C
  • Wide range of products possible
  • Generally co- rotating TSEs are used.

TSE for meat Analogues

  • Based on the flow characteristics, the dispersed phase is deformed in the direction of flow. On cooling, the matrix solidifies and the deformed structure is retained
  • To match consumer expectations, it is necessary to consider the influence of ingredient composition.

Lab Extrusion Equipments