A new soybean extruder, marketed by Insta-Pro International, Des Moines, Iowa, is getting lots of attention from hog producers and dairymen. Using only friction heat generated within the machine itself, the "dry extruder" flash cooks and expands raw soybeans without any pre-cooking or pre-steaming.

Textured Vegetable Protein (TVP): A versatile and nutritious ingredient, TVP is essentially cooked, dehydrated, and texturized soybeans produced using extruders. TVP absorbs flavors beautifully, making it a popular choice for creating meatless chili, stir-fries, and a variety of other dishes.

Nitrogen retention by chickens fed full-fat soy processed from an Insta-Pro dry extruder is significantly higher than that achieved by feeding toasted, micronized, “jet-sploded,” wet extruded, solvent extracted soybean meal plus added oil or raw soybeans.

Textured Vegetable Isolated Soybean Protein Food Extruder MachineThis line adopts low-temperature soyabean powder as main material to produce new foods which

Soybean extruders are essentially industrial machines that utilize high temperatures, pressure, and friction to cook and shape soybeans into various forms. This process, known as extrusion, offers a highly versatile and efficient way to modify the physical and nutritional properties of soybeans.

Textured Vegetable Protein - TVP is a vegetable protein that uses low-temperature soybean meal, soy protein isolate, and gluten as the main raw materials. It is made into vegetarian meat through soya bari manufacturing process and has a fibrous vegetable protein similar to muscle fiber texture.

Food extruders utilize advanced machinery and precise control systems to achieve consistent results. They are commonly employed in the production of a wide range of food items, including breakfast cereals, snacks, pasta, pet food, and textured vegetable protein (TVP).