Texture Soy Protein Machinery

Textured Soy Protein Machine

Protein products are a new range of finished products made with fiber proteins. These product shave been developed

by Saibainuo in partnership with food processors and food research centers. The demand for this range of products is growing

as consumers seek healthy and tasty alternatives to meat. Novel protein products are either used as ingredients for vegeterian

or vegan dishes (meat substitutes ormeat analogs) or prepared for ready-to-eat prepared meals. Extruded fibrous proteins which

are the base for these “Novel protein products” are vegetable proteins that are cholesterol-free, low in fat, high in protein and

fiber content, and rich in nutrients.They are directly extracted from plants such as soya, cereals, or legumes (peas and beans)

or other plants. They can also integrate fish or meat-based raw materials, for human or animal consumption.

Plant-based or animal raw ingredients which are rich in proteins with up to 70% dry content are mixed in a dry

or wet mixer. The mix is then conveyed or pumped to a twin-screw extruder where it is thermo-mechanically

processed at temperatures above 140° C and underhigh level of moisture content (60 to 80%). This process is also

known today as HMEC, High Moisture Extrusion Cooking. Fibration or texturization is finalized in a long cooling die.

The fibrated materials produced using the twin-screw extrusion technology are post-processed into cubes, slices,

shredded pieces or whole muscle like products. They can be sold as is or incorporated into ready-to-eat meals to

create Novel Protein Products such asvegetarian or vegan hams, sausages, egg rolls, samosas, fish fingers, steak

sticks or well-balanced entrees.

Sustainable technology & experience of the textured soy protein machine:

The advantages of the Saibainuo solution using twin-screw extrusion to produce Novel Protein products :

· Expertise :

o Over 11 years experience in proteins fibration by twin screw extrusion technology : we pioneered the High

Moisture Extrusion Cooking (HMEC)

o Expertise in die technology for optimized texturization and shaping to make sophisticated fibrous products

o Extrusion and product expertise to design a full range of Novel protein products and recipes in our

testing facilities

·Wide variety of Novel protein products :

sausages, hams, egg rolls, samosas, fish fingers, pulled pork, ginger beef,chicken skewers, steak sticks

and other well balanced entrees

· Environment- friendly : the Novel protein products carbon footprint is much lower compared to

meat (12% less than chicken, 95% less than beef) or even to other meat substitutes.

· Food safety : the characteristics of the process ensure strict microbiological control of the product

· Quality : the products’ parameters are standardized in terms of color, texture, ﬁbration

characteristics, and shape. Once these criteria have been deﬁned, they remain constant during production.

· Functionality : the formulation and the process ensure excellent water retention.

· Cost: the overall process makes it possible to achieve a very competitive cost for the ﬁnished product,

depending on the recipe, with the cost of the raw materials constituting 60% of the total cost.

· Variable output capacities:from 200 kg/h to 800 kg/h

Parameter of TSP production line:

Mr.Fred (Sales Director)

Email: boss@foodmachine.cc

Whatsapp: +0086 156 6577 1775

Wechat：Fredzhang888