A flexible and reliable extruding system.
The GEA Xtru Twin 42 is designed to handle multiple stages of the production process, including extrusion, forming, and cooking. Its thermal stability and process repeatability provide reliable, high-performance results for large-scale production with high energy efficiency and operational cost-effectiveness.
Key features:
- Gravimetric dosing system - Load cells for automatic continuous calibration and accurate gravimetric dosing;
- Premixing - Double shaft high speed mixing for homogeneous mix between dry and liquid components. In addition, flow meter for precise liquid dosing and possibility to manage different liquids;
- Mixer - Optimal water absorption and steam injection with nozzles stabilizes mixing and improves flow;
- Forced feeding system - Optimized feed to the extruder: stable flow and no blind corners to avoid product stagnation;
- Extrusion - Two co-rotating screws and oil-based heating for uniform protein denaturation.
Cutting-edge technology for wet or dry applications.
Paired with the GEA Texturizer ® or the GEA Die Cutter, it enables the creation of realistic protein fibers that mimic the muscle structure found in meat products, making it ideal for plant-based food production.
This combination ensures the development of high-quality, meat-like textures, offering a versatile solution for a variety of plant-based protein products.
Wet TVP texturization.
The GEA Texturizer ® plays a crucial role in achieving an authentic texture. The Texturizer ensures a gradual temperature reduction during cooling, which is essential for obtaining the correct viscosity and homogeneous fiber development. This results in a texture that closely resembles meat, making it ideal for products like plant-based burgers, strips, and chunks.
Protein denaturation and texturization.
A scientific approach.
Collaborations with leading universities in Europe have enabled GEA to exceed traditional fiber-length limits, achieving a more realistic texture, while partnerships with industry leaders in TVP processing have led to a unique screw configuration optimized for legume-based extrusion.
Building on these advancements, GEA turns ideas into reality by testing customer formulations directly on its pilot lines, providing a concrete assessment of product feasibility. The company’s technological experts validate the suitability of raw materials through advanced laboratory analysis to ensure optimal quality and performance. GEA also works closely with customers to co-develop innovative, customized product solutions, offering scalable extrusion technologies tailored to support each customer’s specific production goals.
Patented cooling system.
GEA Xtru Twin 42 for Texturized Vegetable Proteins.
Extrusion technology that drives innovation in Texturized Vegetable Proteins.
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GEA Insights
El embotellado de las ventajas: la ingeniería que hay detrás de las bebidas funcionales
A medida que sigue evolucionando y creciendo la demanda de los consumidores por bebidas para la salud y el bienestar, GEA ayuda a los fabricantes a lanzar nuevos productos al mercado de forma segura, eficiente y a gran escala.
Innovating for impact: crear mejores soluciones para los clientes
Se exige a la producción industrial que utilice menos recursos, que sea más eficiente y que mantenga la productividad de los equipos durante más tiempo. En GEA, eso está cambiando la forma en que se produce la innovación: la ingeniería, el conocimiento del cliente, la experiencia digital y el servicio se unen antes, cuando aún se puede dar forma a la esencia de una solución.
