November 23, 2022
Rice bran, left over from milling white rice for human consumption, is an ingredient which is a good source of protein, minerals, fiber and fatty acids representing an…
November 16, 2022
Consumers are basing their purchasing decisions on how the meat, milk, and eggs are raised. With more consumers and animal advocacy organizations pushing to reduce – or eliminate…
November 9, 2022
In previous blogs, we discussed the process and benefits of extruded rice bran and how extrusion improves digestibility of rice bran in broilers. Today I will review the…
November 2, 2022
High-shear dry extrusion has been used for decades to sterilize and stabilize various by-products and create value-added ingredients for both the feed and food industries. Rice bran is…
October 26, 2022
Project Feasibility You have seen the great studies and want to explore purchasing an extrusion facility, but don’t know where to start. This quick read outlines how to…
October 19, 2022
Edible oils obtained from oilseeds such as soybeans and canola are used during the frying foods, and as ingredients in the preparation of pastries and condiments. Edible oils…
October 13, 2022
In Part 1 we discussed the basic design components of an extruder. In Part 2, we will dive deeper into the importance of extrusion cooking technology essentially combining…
October 5, 2022
Cooking of foods is an everyday operation that finds usefulness in both domestic and commercial settings. In cooking, heat is used to prepare food for consumption. There are…
September 28, 2022
An interesting thing happened when soy oils were used to fry food in USDA testing – the oils behaved differently when they were derived from different processes. One…
