High-shear dry extrusion from Insta-Pro® International allows the production of nutritionally superior ingredients from oilseeds such as soya. This is by design – high-temperature, short-time cooking with dry extrusion provides a thorough cook, practically measured as temperature, while minimising time.
This short-time aspect of the process is critical because nutrients, especially the amino acids in protein, such as lysine, do not tolerate cooking for more than a minute. The cook time with dry extrusion lasts only seconds, thus preserving protein quality.
It is important to understand that many things happen during extrusion. While temperature is commonly and easily measured, other forces are at work in the extruder barrel. As temperatures rise, pressure, shearing forces, mechanical energy, and other factors are changed (mostly increasing). These effects must be accounted for as well.
How is this done?
When it is difficult or impossible, we turn to measuring the quality of the end products. This is why we have conducted animal feeding trials in addition to laboratory testing for nearly 50 years, to understand and control our processes.
As you can see, it is very important to control dry extrusion processing temperature in order to maximise the following:
- Deactivation of naturally occurring antinutritional factors, such as trypsin inhibitors, because they hinder digestion and performance.
- Maximisation of metabolisable, or usable, energy for growth.
- Increasing in lysine digestibility – usable amino acids for productive purposes.
- Maximisation of bodyweight gain – faster growth equals fewer days to market.
Can your non-Insta-Pro extruder or process achieve all of this? Likely not! Do not assume that it can.