Analog Meat Extrusion from Gluten with 11 mm Twin-Screw Extruder - Thermo Scientific Process 11

Reducing the carbon footprint by producing “meat-like” structures from vegetal proteins has been a processing challenge until know. Taste, flavor and structure are all three needed to mimic the “meat-like” characteristics of analogue meat.
With Thermo Scientific™ compounding solutions combined with a new cooled sheet die for meat analogues, fibrous “meat-like” structures can be successfully made from vegetable proteins.
The compact design of the Thermo Scientific™ Process 11 Hygienic extruder allows you to optimize the process and develop new meat analogue formulations on a lab scale, with significantly reduced test time, sample size and waste.

Process 11 Hygienic Extruder: Special features and benefits for food products:
Compact bench-top processing unit with a small footprint
Intuitive process control via touch screen with data logging
Allows setting up, performing test and cleaning by a single user in laboratory environment
Eight electrical heated and actively cooled temperature zones for exact temperature control and temperature profiles. Cooking and cooling of the product as it goes through the system
Seven positions along the process to feed multiple components like plant proteins, water, flavors, spices, oils, as well as minerals and vitamins. (Additives like powders, pellets and liquids can be accurately dosed)
Possibility for PAT (like NIR measurement) to monitor parameters such as product moisture
Flexible screw design with interchangeable mixing and conveying elements, to optimize the compounding of ingredients and structuring of the products
Process adjustments for customization of meat structure for final target group
Suitable for scale-up to industrial size extruders