Whether it is a plant-based lactose-free alternative to milk, vegan ice cream or a meatless steak: The offer of non-animal food is continuously growing. The most important ingredients of these “new food” products are proteins, which have so far usually been plant-based. However, processing of these protein powders poses a challenge: In order to ensure optimum product quality, the proteins must be fully unlocked, starches must be degraded to the required degree, and agglomerates and foam must be avoided during production. All of this is achieved when processing protein powders in the vacuum expansion process.

The following professional article by Dr.-Ing. Hans-Joachim Jacob, Senior Expert Process and Applications is attached below.

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