Testing conducted at the
Wenger R&D Centre
shows the benefits of using
Hamlet Protein's soya protein product, HP
300,
in the extrusion process.
Trials in August 2009 revealed the following:
- HP 300 showed much better organoleptic abilities than
soya bean meal;
- HP 300 was not sticky after extrusion in comparison to
corn gluten meal; and
- HP 300 used less energy than Soycomil P.
Additional trials in February concluded the
following:
- HP 300 produced shorter fibers, darker color and
increased production rate;
- HP 300 can be used as a partial or full replacement for
wheat gluten in TMP;
- HP 300 obtained optimal results with 40% chicken meat,
30% HP 300 and 30% wheat gluten; and
- incorporating HP 300 in formulations significantly
reduced costs.
