PET Food Processing - December 2021 - 40

FORMULATION
product as it comes out of the die. Product is then
dried to reach 10% or less moisture content to complete
the process. Once cooled, it is packaged and sold
as an ingredient or directly rehydrated and incorporated
into complete meals.
Wet components
Wet analogues are made with texturized vegetable proteins
and processed in wet extrusion and can be easily
integrated to improve the visual appearance of wet pet
food. These wet meat analogues typically run at high
moisture levels between 50% and 70%.
After mixing in a dry or wet mixer, the mix is conveyed
or pumped to a twin-screw extruder where it is
thermo-mechanically processed at a temperature of
about 140 C (284 F) and under a high level of moisture
content (60% to 80%).
High functionality of the proteins is required to obtain
optimal fibration, or texturization, in a long cooling
die. Using twin-screw technology, the fibrated materials
are post-processed into cubes, slices or shredded pieces
for wet pet foods. These cost-effective alternatives can
mimic high-quality meat in premium pet food at a fraction
of the cost of whole-muscle meat while providing a
balanced nutritional profile.
In wet applications, Roquette, Lestrem, France, uses
An important benefit
of these extruded,
meat-alternative
ingredients in wet
pet food applications
is the product
stability throughout
shelf life.
Crespel & Deiters Group
its neutral-profile, highly purified VITEN® Vital Wheat
Gluten & NUTRALYS® pea protein to create the requested
fibers through extrusion, mimicking the muscle of meat.
When texturizing vital wheat gluten or pea protein,
the key factors are pressure, heating and cooling temperatures.
Depending on nutritional targets, the main
challenge is being able to develop the fibrous texture
and to make it resistant to sterilization, according to the
Roquette Animal Nutrition team. These products can
also be easily complemented with amino acids, vitamins
or minerals.
" We foresee great development in the future in wet
pet food from wet extrusion, " shared
members of the Roquette
Animal Nutrition Team.
" Today, we observe the
emergence of
wet formats such as
soups, stews and purées
as the pet food
market follows the
larger food revolution
toward plant-based
foods that are more
sustainable. "
Plant-based high-moisture
meat analogues (HMMA)
40 PET FOOD PROCESSING | December 2021 | www.petfoodprocessing.net
produced using Wenger technology also mimic whole
muscle meat. HMMA, which contains 50% to 80%
moisture after extrusion, can be created to exhibit similar
characteristics to animal protein in relation to moisture,
protein and fat content, and feature a densely layered,
somewhat fibrous structure.
Wenger's ST Series twin screw extruders are used to
produce anything from simple meat extenders to highly
engineered meat analogues, incorporating features that
promote automation, enhanced versatility and improved
output-to-energy ratios while allowing for simplified
maintenance that can increase the life of critical screw
and barrel components.
" Through further development and research into extrusion
technology, many more product innovations are
bound to come onto the market as the potential for extrudates
is far from exhausted, " Busch predicted. " In the
future, in the sense of the circular economy and the goal
of a zero-waste industry, the use of co-products will certainly
become more important. "
" Texturized protein
can offer consistent
product quality with
which animal derivatives
cannot compete. "
Christopher Busch, Crespel & Deiters Group
Small amount, big impact
Although playing a minor role in the recipe ratio, flavor
enhancers and preservatives play a major role in the
taste, texture and color of the finished product. These
components are integral in tailoring foods for specific
pets and breeds and making these products appealing to
pets and their owners.
To create a more meat-like texture and appearance in
new
foods, Fiberstar, Inc., River Falls, Wis., produces a texturizing
citrus fiber, Citri-Fi® TX20, that binds significantly
more water and retains firmness when combined
with texturized proteins in pet food applications. The
standard Citri-Fi 100 lines provide high water holding
and emulsification properties.
At low usage levels (less than 1%) this natural ingredient
binds oil and water to improve moisture retention
and boost stability and quality over time when used with
texturized proteins. The high surface area of the fiber
structures provides strength, which benefits handling
and forming to reduce breakage during processing and
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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
PET Food Processing - December 2021 - 9
PET Food Processing - December 2021 - 10
PET Food Processing - December 2021 - 11
PET Food Processing - December 2021 - 12
PET Food Processing - December 2021 - 13
PET Food Processing - December 2021 - 14
PET Food Processing - December 2021 - 15
PET Food Processing - December 2021 - 16
PET Food Processing - December 2021 - 17
PET Food Processing - December 2021 - 18
PET Food Processing - December 2021 - 19
PET Food Processing - December 2021 - 20
PET Food Processing - December 2021 - 21
PET Food Processing - December 2021 - 22
PET Food Processing - December 2021 - 23
PET Food Processing - December 2021 - 24
PET Food Processing - December 2021 - 25
PET Food Processing - December 2021 - 26
PET Food Processing - December 2021 - 27
PET Food Processing - December 2021 - 28
PET Food Processing - December 2021 - 29
PET Food Processing - December 2021 - 30
PET Food Processing - December 2021 - 31
PET Food Processing - December 2021 - 32
PET Food Processing - December 2021 - 33
PET Food Processing - December 2021 - 34
PET Food Processing - December 2021 - 35
PET Food Processing - December 2021 - 36
PET Food Processing - December 2021 - 37
PET Food Processing - December 2021 - 38
PET Food Processing - December 2021 - 39
PET Food Processing - December 2021 - 40
PET Food Processing - December 2021 - 41
PET Food Processing - December 2021 - 42
PET Food Processing - December 2021 - 43
PET Food Processing - December 2021 - 44
PET Food Processing - December 2021 - 45
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https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-december-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-october-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-september-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-june-2021
https://digital.petfoodprocessing.net/sosland/pfp/pet-food-processing-march-2021
https://digital.petfoodprocessing.net/sosland/pfp/2020_12_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_10_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_09_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_06_01
https://digital.petfoodprocessing.net/sosland/pfp/2020_03_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_12_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_10_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_09_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_06_01
https://digital.petfoodprocessing.net/sosland/pfp/2019_03_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_12_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_09_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_06_01
https://digital.petfoodprocessing.net/sosland/pfp/2018_03_01
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