Meat analogue
Processing
Meat analog products are currently made by two basic processes, through either thermoplastic extrusion or fiber spinning. Thermoplastic extrusion involves the adaptation of production processes that are more commonly associated with the making of ready-to-eat cereal products. Extruders are considered to be a cost-effective method of accommodating large-scale productions, and for forming desirable fibers. The wet mix is mixed in a heated vessel at a temperature lower than the coagulation temperature of the proteins. The elevated temperature assists in lowering the viscosity of the dough and allows for a more homogenized mixing process. Special caution must be taken as to not overmix the dough as it has been known to substantially decrease the amount of fibers formed.
Meat analogue-16