What You Need to Know
The process involves heating and mixing a combination of starches, proteins, and fats to form a uniform dough, which is then forced through a die at temperatures between 120°C to 180°C and pressures of up to 100 bar. The extrusion process can be affected by factors such as moisture content, temperature, and pressure, impacting the final product's texture and consistency.
Steps
- 1.
Beyond Burger (United States): Creates meat-like fibrous texture
- 2.
OmniPork (Hong Kong): Achieves pork-like mouthfeel
- 3.
Quorn mycoprotein chunks (UK): Forms anisotropic protein structures
The Science
Primary Reaction
Starch gelatinization and protein denaturation