Gea Xtru Twin 42 for TVP.
Advanced twin-screw extruder designed for both dry and high-moisture Textured Vegetable Protein (TVP).
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.
Produits associés
GEA xTru Twin
Cuiseur-extrudeur bi-vis caractérisé par une capacité de cuisson et une polyvalence supérieures, pour des capacités de process accrues.
Cuiseur GEA xTru
Le cuiseur-extrudeur monovis en mesure de transformer toutes les matières premières en produits à forte valeur ajoutée.
Formeur GEA xTru
Le cuiseur-extrudeur monovis en mesure de transformer toutes les matières premières en produits à forte valeur ajoutée.
GEA Insights
Innovating for impact : concevoir de meilleures solutions pour nos clients
Le secteur de la production industrielle doit répondre aujourd'hui à une triple injonction : réduire sa consommation de ressources, gagner en efficacité et prolonger la durée de vie productive des équipements. Chez GEA, cet impératif transforme la manière dont l'innovation prend forme : l'ingénierie, la connaissance des clients, l'expertise numérique et l'entretien sont pris en compte plus tôt, à un stade où il est encore possible de façonner la base même des solutions.
