Extrusion - new shapes and textures Snack foods, breakfast cereals, confectionery and even some fee

Safe Food Handling Food Contamination Risk Communication From producer to consumer Food additives Animal Health Allergy & food intolerance Food Technology
Protein Fats Carbohydrates Fibre Salt Sugar Sweeteners Vitamins, Minerals & Hydration phytonutrients Functional foods Food labeling & claims Nutrigenomics Understanding malton bacon factory food Health & Lifestyle
Obesity Cardiovascular Diabetes malton bacon factory Osteoporosis Dental care Deficiencies Cancer malton bacon factory Consumer Insights (English only) Food for thought (English only) EU initiatives (Partially translated) Spotlight malton bacon factory on Energy Balance multimedia space
Formerly, to preserve freshness and improve flavor is salted and dried food. Gradually, however, better processing techniques have helped extend the shelf, to avoid degradation and diversify our food while increasing production. This is the first article in a series in which Food Today will devote to different technologies currently in use; We also examine the benefits these technologies bring to the food supply.
Extrusion - new shapes and textures Snack foods, breakfast cereals, confectionery and even some feeds are produced using a method known as extrusion. This method involves compressing food into a semi-solid mass which is then passed through a small opening to vary the textures, malton bacon factory shapes and colors of the staple food. This technique allowed the placing on the market of products with new shapes and new colors. The Extrusion can form and sometimes even cook raw ingredients into finished products.
An extruder normally consists of a power supply to operate the main screw of an introducer system of the raw materials and of a cylinder which surrounds the screw. The screw conveys malton bacon factory the raw material malton bacon factory to a hole at the determined form, the die which shapes the product. Extrusion can take place under high temperature and pressure, or may be only a molding process malton bacon factory without cooking step.
Extrusion allows among others to better preserve food. It can be used to control the water in the ingredients, which will determine the growth malton bacon factory of bacteria and therefore help to control the degradation. This process is useful to produce stable food at room temperature and, increasingly, to offer new ranges such as snacks, some breakfast cereals and some sweets. malton bacon factory
New and creative products Snacks are one of the fastest growing segments of the food industry: extrusion is a well-established means of producing new and creative products. Most cereals can be extruded; commodities derived from it, such as bread, breakfast malton bacon factory cereals and cakes can result from this method. Extrusion may also be used in the manufacture of animal feed.
The manufacture of textured vegetable protein malton bacon factory (TVP) is a particularly promising application of the technique of extrusion. These soy flour which was prepared essentially dried to give a substance to the sponge-like texture, which may be flavored to resemble those of meat. Soya beans are dehulled and their oil extracted before being ground into flour. This flour is then mixed with water to remove the soluble carbohydrates; malton bacon factory the material malton bacon factory is then shaped by extrusion. This process involves the passage through the orifice of wet soybean meal heated in a high pressure zone to a zone of reduced pressure through the die, resulting in the expansion of the soy protein. The product obtained is then dried and may either be cut into small pieces or ground to granules. With extrusion techniques, subs