Protein aeration technology makes it possible to produce the next generation of meat and fish alternatives, altering the bite and color to match different types of meat and fish.
Combining protein aeration technology and breaker plates paves the way to tastier meat and fish alternatives. Protein aeration technology improves the bite, mouthfeel and color through gas injection and enables better marination because of the microporous structure. Breaker plates then create complex flow behavior, resulting in a meatier or fishier mouthfeel.
PolyCool 50 is excellent for research purposes and product developments with a production rate of 50 kg/h. This level of throughput is suitable for testing different recipes and process performance characteristics without requiring enormous amounts of raw materials. Our cooling die nozzle is desiged to mimic the textures of meat and fish.
Micropores are created through gas expansion at the end of the cooling die. These help season and marinate the extrudate, making it easier to create a tastier meat alternative while using fewer flavoring ingredients.
Color shades can be changed by injecting different volumes of gas. This improves the look of the plant-based meat substitute, bringing it closer to its meat or fish counterpart.
Our patented breaker plates can be fitted to the PolyCool 500 and PolyCool 50 and change the flow pattern of protein melt into the cooling die, resulting in meat-like fibers. The complex flow behavior creates intricate structures in the end product for a meatier mouthfeel and bite or fish-like flakiness.
Gas injection makes the texture of TVP extrudates more similar to different types of meat and fish. It creates micropores that loosen the dense fibers, resulting in softer textures. The density can be adjusted by the amount of gas injected for premium products that are similar to the animal protein counterpart.
Our high-performance PolyCool 500 meets the standards of medium-scale industrial production with a production rate of about 500 kg/h for different ingredients and novel textures. The PolyCool is easy to maintain, operate and maximizes food safety with a streamwise, hygienic swing door design and easy access.
A strong partnership
Test new products, shapes, recipes, textures, technologies in one of our Extrusion Application Centers in Uzwil (CH), Changzhou and Wuxi (CN) as well as Minneapolis (USA) or at the facility located at the Givaudan Woodlands site (SG). Bühler’s processing expertise combined with Givaudan’s knowledge of flavor and taste is a unique and exciting offer for developing new products.
Complete solutions for your plant
We can develop both sustainable and cost-effective solutions for large scale protein processors that cover the whole value chain. With our comprehensive process knowledge, reliable machines and large-scale capacity, Bühler can be considered the market leader from the bean to the burger.
Gupfenstrasse 5
Uzwil
9240
Switzerland
