This document discusses plant-based meat alternatives produced through cooking extrusion. It includes a discussion thread on the food extrusion process with various participants asking and answering questions about extruding plant proteins and developing meat-like textures. Key topics discussed include screw configurations best for extruding pulse proteins like soy and peas, and whether protein isolates should be premixed with water or fed directly into the extruder.

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Plant based meat alternatives by cooking extrusion
food-science , food-technology , extruder , extrusion
rafael
(Rafael)
#1 July 10, 2020, 9:07pm
Hello Everyone!
Ask me something about food extrusion cooking! Will be glad to answer your questions!
5 Likes
foodScientist
(Ufuk Ayyıldız)
#2 July 10, 2020, 9:07pm
hi @rafael
Could you please give us some general info about food extrusion.
2 Likes
karen.csalves
(Karen Alves)
#3 July 11, 2020, 10:32pm
Take a look !
Future of Food: World’s first 3D printed plant-
based steak
6 Likes
foodScientist
(Ufuk Ayyıldız)
#4 July 11, 2020, 10:40pm
thanks @karen.csalves . we missed you, please visit the forum more often
2 Likes
iyanuakande
(Iyanuakande)
#5 July 12, 2020, 12:10pm
Please how can I carry out protein dispersibility index on a SBM
2 Likes
rafael
(Rafael)
#6 July 14, 2020, 9:11pm

2. 6/13/2021 Plant based meat alternatives by cooking extrusion - Technology - FSTDESK
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Cooking extrusion is a continuous thermo-mechanical process by which biopolymers are
submitted to influence of heat, time, temperature, mechanical shear and moisture which in
terms cook the material and changes its physical properties. Known applications in the food
industry are: Breakfast cereals (directed expanded and flaked); Infant Cereal/Baby Food; Several
types of Snacks (most common Cheetos/Cheese puffs); Textured Vegetable Proteins (meat
extenders and analogs); Viscosity Controlled/Modified starches and ingredients for the baking,
beverage and industrial industries.
4 Likes
rafael
(Rafael)
#7 July 14, 2020, 9:12pm
What is SBM?
rafael
(Rafael)
#8 July 14, 2020, 9:13pm
Yes these injector nozzles are often times called paste extruder - what I’m referring to here are
industrial scale cooking extruder and not 3D printers. But they do carry a neat concept, yet very
inceptive still.
2 Likes
nanoscientist
(Food & Material Scientist)
#9 July 15, 2020, 1:06am
Would you mind explaining a bit more about compact design extruders that you are using, and
specific texture development from those. Any images if you are able to share.Thank you.
Are twin screw extruders the most highly used for meat analogue preprations?
1 Like
indrathiyagu
(Indra T)
#10 July 21, 2020, 10:25am
Which type of extruder is suitable for producing i) noodles, ii) pasta and iii) breakfast cereals?
Single/twin screw, inter/non-inter meshing, and counter/co-rotating?
Vic
(R&D food scientist)
#11 August 8, 2020, 11:48am
In case I want to obtain vegetal protein powder, do you think extrude and grind is a suitable
process?

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Noah-Dairy
#12 August 17, 2020, 6:49am
I feel that these have a very important role in the future of the food industry, so learn now.
waynevannieuwenh
(Wayne Van Nieuwenhuizen)
#13 August 18, 2020, 6:55pm
Both for texture and sizing.
bonitaaranha
(Bonit Aranha)
#14 August 19, 2020, 6:51am
What is is technology to develop 2- D snack pellets? Also, what is the flour composition for the
same?
Uchiha_VB
(K.vijaybalaji )
#15 September 30, 2020, 11:31am
Extruder is generally used for obtaining food products like pasta , noodles , cereals and baby
foods .
Plant based industry uses high moisture twin screw extruder to obtains the taste and texture of
meat. The raw materials are feed in the form of protein extract or in direct from plants.
As far I know extruder is not used for obtaining powder .As installing cost of extruder is very
high it will be rare to use it for obtaining protien powder at commercial scale.milling will the best
possible way to obtain powder.
If anybody heard of using extruder for obtaining protein powder please fill me in .
2 Likes
johanarturo69
(Johan Zavala)
#16 October 18, 2020, 3:25pm
This paper can help you @iyanuakande , it talk about the PDI in soja or soybean meal (SBM).
Protein dispersibility index as an indicator of adequately
processed soybean...
Three chick assays (8 to 17 or 21 d) were conducted to evaluate protein
dispersibility index (PDI) as an indicator of minimum adequate heat
processing…
1 Like

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CMYKingredients
(Iryna Gavrylova)
#17 October 31, 2020, 9:28pm
the outcome is pretty much sterilized? or what happens to the microbiome of the original input
material? Please kindly explain. I’ve always been curious
CMYKingredients
(Iryna Gavrylova)
#18 October 31, 2020, 9:31pm
mechanical oil press machine is very close to an extruder. The cake from many seeds is rich in
protein and often referred to as protein. Powdering required anyways. The cake is coming out in
chunks, never homogeneous powder
1 Like
johanarturo69
(Johan Zavala)
#19 December 1, 2020, 12:29pm
When you extrude the material you rise the temperature about 120-150°C in it and it work like a
HTST pasteurization.
xiaoqin
(Xiaoqin Feng)
#21 May 18, 2021, 1:48am
Very broad question unrelated to the processing side, what are some novel plant protein
sources or innovative products you have seen? Do you think using soy, pea, and bean proteins is
still going to be the main trend? Thanks ahead.
A-Fawky
#22 May 30, 2021, 10:51am
I deleted my previous post because I tried to edit it but I could not.
As far as I have not received a reply from Rafael , so I am directing my question to all.
Continuing the discussion from Plant based meat alternatives by cooking extrusion:
Hello everybody,
I would like to ask two questions:
First one is about “twin extruder screw configuration”. Screw configuration is an
independent parameter and it is vital in developing plant-based meat analogues from pulse
protein isolates.
From your point of view, what screw configuration works best with pulse protein isolates like soy
and peas proteins?
Second, How far does the precondition of the protein isolate affect the development of a muscle
like texture? I mean, in other words, Is it necessary to mix the protein powder with water before
the extrusion? or it is okay to feed the powder with water directly into the extruder.

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Kind regards,
Fawky
1 Like
A-Fawky
#23 May 30, 2021, 11:05am
Hello Xiaoqin,
Plant-based novel protein sources are mainly beans, grains, algae such as Spirulina and seeds
like Hemp and pumpkin seeds. You have a breadth of choices in all previously mentioned
categories. One of the neglected but novel types of beans that can give high quality textured
extrudates is faba beans. See the attached photo for one of my trials.
Focusing on other varieties of beans rather than pea and soy will continue to be trendy. This
because of the unsustainable aspects of soy and the high price of peas.
1 Like
nanoscientist
(Food & Material Scientist)
#24 May 30, 2021, 1:09pm
Guess you are the lucky researcher to have ‘extruder’ for meat analogue preparation. The cost
of extruder being very high, you may have to wait to see if there is any hands-on user here who

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can suggest you on specific details. If otherwise you could try it out as it is available for you.
I am sure this is a hot topic / an ongoing work everywhere at the moment.
1 Like
Roy
( Food R&D Emeritus )
#25 June 5, 2021, 9:42am
Status of meat from Plant products,
Meat.The End reinvents traditional extrusion tech: ‘Texture
is the most...
Now that consumer acceptance and taste have been achieved in plant-
based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with
CEO Dr Yishai Mishor to find out how.
1 Like