Description
A high‑moisture extrusion process that transforms plant proteins into fibrous, meat‑like structures through combined thermal, mechanical, and chemical actions.
Technical
During HMEC, proteins denature around 70 °C while starch gelatinizes near 60–70 °C, and the high‑temperature gradient (180 °C barrel to 140 °C die) drives Maillard reactions between reducing sugars and amino groups, forming melanoidins that contribute color and flavor. The elevated pressure (10–15 MPa) reduces melt viscosity, allowing shear‑induced alignment of protein fibers, while the high moisture (70–80 %) preserves heat‑labile nutrients.
Science
Primary Reaction
Maillard reaction and protein denaturation
Sensory Profile
Aroma ()
roastednuttymeatytoastycaramelizedsmokyearthy
Origin & History
Civilization