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Lab-scale extrusion of vegetable proteins

Intended use

A modular die system for the production of texturised plant protein with meat-like texture in combination with a laboratory extruder


Modular Cooling Die

  • The modular design allows to produce textures of different sizes
  • Independent temperature control of three heating / cooling zones along the die
  • Comprehensive process control through 6 openings along the die for material measurements (e.g. pressure, temperature)
  • Addition of further product dimensions through modular design at a later stage possible
  • Individual adaptation of the entire nozzle dimension according to customer’s requirements

 

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Flexible product development on texturised plant proteins:
Create different vegetable products with meat-like textures

The Modular Cooling Die in combination with an R&D extruder is an ideal tool for the production of texturised plant proteins on a laboratory scale. The modular concept allows the extrusion of different product dimensions as well as different raw materials (e.g. wheat gluten or soybeans). A profound product development in the laboratory and pilot plants offer time savings and a higher flexibility compared to large production plants.

During the ongoing measurement you keep the full control over the entire process. Six openings along the nozzle allow for example pressure or temperature measurement of the processed material. Structural changes can thus be recorded in real time and correlated with the resulting product properties.

The modular die construction consisting of a bottom and a top half ensures that different product sizes can be extruded. We are happy to adapt the die to your requirements!

Be a step ahead of the competition with the Modular Cooling Die in combination with a Brabender laboratory extruder in the product development of your meat-like plant proteins.

  • R&D: universities and research facilities
  • Manufacturers of meat substitutes (vegetarian butchers, etc.)
  • Manufacturers of pet food and vegatarian fodder in general
  • Food manufacturers in general

The Modular Cooling Die can be used in conjunction with a Brabender or comparable lab extruder.

The field of employment comprises:

  • Recipe development
  • Examination of raw materials
  • Manufacture of lab scale samples
  • Optimisation of manufacturing processes

Primarily:

Vegetable proteins from:

  • Soy
  • Wheat
  • Peas

Secondarily:

Raw material mixtures with:

  • Fibers
  • Fat
  • Sugar
  • Subsequent analyses of the extrudate
  • Material pressure and temperature (six slots for process monitoring)
  • Viscosity (optional, with special base inline viscosity measurement via pressure loss)

The design concept of the Modular Cooling Die allows the production of extrudates with different product sizes. By replacing the lower nozzle halves, the extrudate's height and width can be varied flexibly. The bottom halves can be customized at any time.

If you have specific requirements not only in the extrudate's height and width, but also in the entire nozzle length, we are happy to develop a customized solution.

Modular Cooling Die
Process length300 mm
Typical product heights5-9 mm
Typical product widths20-30 mm
No of top openings6
No. of cooling zones3
Typical product dimensionings W/H [mm]5/30, 7/25, 9/20
Customised die designYes

Extrusion Technology

ENFRES

Modular Cooling Die

EN

New Product

  • For the widest range of various product sizes
  • Individal customisation possible
  • Six openings: Full access for analyses
  • Optionally: Measurement of Inline viscosity

Matching solutions

Texturisation of vegetable proteins: Lab-Compounder KETSE 20/40

Texturise vegetable proteins with the suitable extruder

In conjunction with the Modular Cooling Die you comfortably texturise vegetable proteins with the high-performance stand-alone solution Lab-Compounder KETSE 20/40. Addtionally you benefit from the space-saving dimensions of this extruder.
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