PET Food Processing - December 2021 - 38

FORMULATION
Wenger, Sabetha, Kan., offers systems to produce texturized
protein products made of soy, wheat gluten base,
pea lupin, lentil and legume. Because the base ingredients
for dry texturized vegetable protein products are
naturally dry and porous, they must be soaked in liquid
before being combined in a co-rotating twin screw extruder
to deliver the right texture and shape. Traditional
texturized vegetable proteins are extruded at less than
30% moisture and further dried to below 10% moisture.
Trigea, a part of Crespel & Deiters Group, Ibbenb├╝ren,
Germany, produces wheat-based texturized proteins
from the Trigovit® Tex range that replicate the textures
of many meats, including fish. These texturized proteins
are available as chunks, flakes, granules, fibers and in
powdered form.
The Trigea product offers an array of functionality, esThe
combination
of the formulation,
extrusion system,
die plate and
drying obtain an
optimal texturization
of the product,
which will then
typically become a
component of a final
pet food formula.
Clextral
pecially in terms of sensory properties and safety. The
wheat-based texturized proteins improve the texture and
stability of a variety of applications, including in vegan
and vegetarian pet food. Manufacturers can also process
the taste-neutral, preservative-free products with meat
to create hybrid options with improved nutritional value
and stability. The versatile product finds use in dry kibble
as a fibrous component, an addition to pet treats, and
can function as the solid particles in semi-moist applications
and provide a firm texture to wet pet food.
" Texturized protein can offer consistent product quality
with which animal derivatives cannot compete, " said
Christopher Busch, head of R&D extruded products,
Crespel & Deiters Group.
Blending textures
Understanding the challenge for wet applications lies in
finding the right texture, Trigea provides textured vegetable
protein (TVP) as dry products that can be individually
hydrated. The firmness of the product can be
adapted so it matches the requirements, depending on
the ratio of water to dry texturate.
Tampa, Fla.-based Clextral USA offers two processes
to convert protein ingredients into meat analogues for
pet food. The dry meat analogue is used as an extender,
rehydrated up to 50% to 60% moisture, and blended
with meat or other ingredients. The High Moisture
Extrusion (HME) creates a wet meat analogue with the
texture and mouthfeel of meat.
After combining, the paste is conveyed to a twinscrew
extruder where it is processed thermo-mechanically.
Through a change in the process parameters of the
complex
thermo-mechanical process, manufacturers
can influence the shape, taste, nutritional composition,
color, bulk density and strength.
" This process allows proteins to be denatured, deactivates
certain enzymes that cause rancidity, destroys
growth inhibitors and reduces bitterness and off-flavors, "
explained Julie Prost, process engineer and test plant
manager, Clextral.
The mix then goes through the die where protein
macromolecules are cross-linked to form a cell-based
structure and to size the final extrudate. Product texture
is further determined by laminar shearing of the
protein and evaporation, and a rotating blade cuts the
38 PET FOOD PROCESSING | December 2021 | www.petfoodprocessing.net
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PET Food Processing - December 2021

Table of Contents for the Digital Edition of PET Food Processing - December 2021

PET Food Processing - December 2021 - Intro
PET Food Processing - December 2021 - 1
PET Food Processing - December 2021 - 2
PET Food Processing - December 2021 - 3
PET Food Processing - December 2021 - 4
PET Food Processing - December 2021 - 5
PET Food Processing - December 2021 - 6
PET Food Processing - December 2021 - 7
PET Food Processing - December 2021 - 8
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