Sponsored Content
Protein Shifting and Enrichment with the use of Dry Grinding and Classifying
16 Feb 2023
Fine grinding - Fracturing of united cell structures with the aim of separating the starch granules from the proteins. The result are singular starch and protein granules as well as cell fragments gained from protein granules that partially contain starch granules.
Classifying - Efficient separation of the starch-protein-mixture into a coarse fraction with a high starch content and a fine fraction with a high protein content.
Worldwide, the food supply chain is being faced with change. On the one hand, the increasing growth of the worldwide population creates an increasing need for foodstuffs, including a supply of proteins. This increasing need cannot be covered by animal proteins/products alone, due to the land requirements of livestock. On the other hand, the growing demand by consumers for sustainable production methods must be taken into account. The criticism of the sustainability of animal products in particular is expanding: The land usage and water consumption as well as greenhouse gas emissions of these products, in comparison to those of cultivated crops, are many times higher. Alternative sources of protein are being sought, and they play an important role for meeting future population needs. In addition to plant products, mushrooms, algae or insects, can be placed in this category.
Currently, soy
is the most common of the crops used as a meat substitute based on plant
material. They are processed into isolates with high protein contents of >
80%. The typical method for obtaining these is wet extraction. The use of large
amounts of water, chemicals and energy for drying, makes this method a
laborious, complex and resource consuming process. An alternative process is
dry fractionation - a process that has been used to process flour for quite
some time. NETZSCH has successfully been able to carry over the experience
obtained from this process to the processing requirements of crops.
The goal of
the application is to achieve a protein rich fraction in which the portion of
protein is considerably higher than that of the initial material, by means of
grinding and subsequent separation.
The beans or
grains of a chosen crop are cleaned and dehulled, and afterward passed on for
dry grinding, the objective of which is to break up the cells and to separate
the starch granules from the proteins and fibrous cell parts. The most energy-efficient
method for achieving this, is impact grinding using the NETZSCH classifier mill
type CSM.
The integrated classifier of this mill type assures that the coarse cell fragments remain in the grinding chamber for the duration necessary to destroy them, and to separate the starch and protein particles from one another. Only in this manner, can a high yield be achieved in the subsequent separation step, with an optimum amount of energy expenditure.
It is decisive for the separation step, that during the grinding process, the size difference between the protein and the starch granules remain as large as possible. Depending on the type of crop, the particle size of the protein is < 3 µm, whereas the size of the starch granules range from 3 µm to 40 µm. The force applied to the starch in the NETZSCH Classifier Mill, is far more gentle than that of a pin mill. This maintains the size difference between the protein and starch particles to the greatest possible extent, through which highest degrees of efficiency during separation are possible.
Separation is achieved using the NETZSCH High-Efficiency Fine Classifier CFS/HD-S. This classifier uses a stream of air to disperse the solid particles. Only through effective dispersion is it possible to optimally separate all of the particles and classify them according to size and/or weight. For this purpose, the ground product is passed into a ring gap, charged with air. The ring gap accelerates both particles into a circulatory motion, and the additional centrifugal forces separate them from one another. The particles are separated considerably more effectively, and thereby higher protein values and yields achieved, as compared to other design forms of classifiers. Once the processing parameters have been optimized to the product characteristics, on average, protein values of over 55% can be obtained, depending on the product.
Therefore, dry fractionation offers possibilities for cost effective, sustainable processing of premium quality products that have a high protein content. In addition, this type of process offers the invaluable advantage of flexible processing of diverse crops, simply by varying the processing parameters.
About NETZSCH Grinding & Dispersing
The
Grinding & Dispersing Business Unit, one of three business units of the
global NETZSCH Group, offers a comprehensive program for the many challenges in
mechanical process engineering. Here the Business Unit is primarily involved in
the areas of wet and dry grinding, mixing, dispersing, de-aeration and
classifying. The laboratory- and production-scale machines, as well as complete
production lines, are used in almost all areas of industry, such as the
forward-looking nanotechnology, the production of ink, minerals or foods.
The
bundling of processing know-how, our extensive machine program, solutions for
customer-specific problems and our global presence are unique and hence the
strength of the business unit.
Our
performance standards are high. We promise our customers Proven Excellence –
exceptional performance in everything we do, proven time and again since 1873.
Related news
Alvinesa Natural Ingredients Acquires Chilean Industrias Vínicas and Argentine Dervinsa
5 Jul 2024
The natural ingredients company based in Daimiel, Spain, which specializes in grape and olive derivatives, has acquired two leading companies in grape by-product valorization in Chile and Argentina.
Read moreThe Uelzena Group presents solid results in 2023
4 Jul 2024
Uelzen, 28 June 2024. The Uelzena Group takes stock of mixed results for the 2023 business year. Despite the conservative expectations for the past business year, the company group was able to achieve a significant increase in the annual net profit com...
Read morePotato starch industry trends for 2024
27 Jun 2024
Hugo Nielsen, CCO at KMC, provides insights into the trends and challenges the potato starch industry will face in 2024.
Read more
Top 3 trends in plant-based confectionery
26 Jun 2024
The global plant-based confectionery market is poised for significant growth in the coming years. In this article we dive into the top 3 trends in the market with R&D expert Julie Emsing Mann.
Read more
New Innovation Center boosts production of plant-based ingredients
24 Jun 2024
KMC has
opened the doors to a new 5,000 sqm Innovation Center, thereby doubling its
innovation capacity and reinforcing its position as the world’s leading manufacturer
of potato-based ingredients.
Alland & Robert Services, an outsourcing programme for your R&D
21 Jun 2024
From new ideas to product development, Alland & Robert provides you wide-ranging expertise and technical proficiency in the food, beverages, dietary, pharma and cosmetic sectors.
Read moreDiscover Alland & Robert Services, an outsourcing program for R&D
21 Jun 2024
Alland & Robert Services is a custom-designed programme for the innovation projects of Alland & Robert clients, customers, and any other company interested in working with natural gums in the food, beverages, cosmetic and pharma industries.
Read moreBEYOND ACACIA®, a unique range of gum acacia with environmental exemplarity and technological excellence.
21 Jun 2024
INNOVATION: Alland & Robert launches BEYOND ACACIA®, a unique range of gum acacia with environmental exemplarity and technological excellence.
Read moreThat’s a wrap! Informa Markets celebrates the success of Vitafoods Europe 2024 and bids a fond farewell to Geneva
18 Jun 2024
Geneva, 30 May 2024 – Informa Markets heralds the success of Vitafoods Europe 2024 – with a record 70,000m2 of exhibition space, the 2024 event was the biggest to date. Over 19,000 attendees from over 162 countries convened at the Palexpo e...
Read moreRoquette Celebrates “Plant Positivity” at IFT 2024: Showcasing ‘Skinny’ Mocktail Mastery and More
18 Jun 2024
Geneva, IL, USA, 18 June 2024 – Roquette, a global leader in plant-based ingredients, is ‘shaking it up’ at this year’s IFT FIRST: Annual Event & Expo in Chicago, giving attendees a taste of better-for-you beverages that pack a ...
Read more