Novel Protein Product
High moisture fiberized protein has been first introduced to the food industry by Clextral in 2000.
Protein fibration is an exciting application of Clextral’s twin screw extrusion expertise that is creating new profit centers for meat, poultry and seafood by-products and expanding the market for grain and soybean growers.
In partnership with R&D companies, Clextral has perfected the technology and chemistry of fiberizing raw protein and transferred the process from the laboratory to the processing plant; offering turnkey production lines for full-scale commercialization of these innovative products.
These healthy alternative proteins give consumers a meat meal experience in a high fiber, low fat, nutrient-rich form.
Beef teryaky (soy proteins)
Clextral Proteins fibration process allows food processor to produce three categories of meatless foods:
- Vegetarian with gluten : products that combine soy, gluten using proteins from wheat, rye, barleyand other plant potein sources such as lentils, chickpea, and green pea.
- Vegetarian Gluten-free
- Vegan: any type of plant protein can be used apart from dairy components.
How does it work?
The twin screw extruder cooks and mixes the ingredients under tightly controlled parameters. Fibration is a critical step in the process as it is fibration that creates the mouthfeel and meat-like "bite".
Product attribute choices include:
- Fibration : sheets or longitudinal
- Surface appearance : smooth, rough, shiny, matte, even or marbled
- Colour : light (chicken or tuna) or dark (beef)
- Texture : consistent, firm, soft or elastic
- Flavour : many delicious combinations are available, including ethnic varieties
- Product size : nuggets, patties, portions, slices, cubes, flakes, crumbs and more
- Optimum hygiene
Ingredients are sterilized during cooking ensuring microbiological safety.
Output from 50 to 500 kg/h
