Production of extruded meat substitutes based on textured soy protein

Seminar paper from the year 2021 in the subject Food Technology, grade: 1,0, University of Applied Sciences Weihenstephan, language: English, abstract: The aim of this work is to provide the fundamentals of extrusion. This includes an in-depth understanding of the structure and composition of plant proteins. Based on this, the production of the raw materials is discussed, as this has a great influence on the final product. In the last step, the difference between high moisture extrusion and low moisture extrusion is explained, as well as the general set-up of an extruder.