Seydelmann vacuum cutter - perfect for products made from plant-based proteins

According to forecasts, continued and strong growth in the plant-based protein market is expected. The ingredients of meat substitutes made of plant-based proteins can be divided into four groups - water, protein, oil and spices/additives for taste, binding, durability and color. In addition to the right recipe, the challenge lies particularly in the hydrogenation of the dry raw materials and in the viscosity of the base material made from them. Processing in a mixer takes a long time and the very viscous and sticky mixture adheres strongly and has to be discharged mostly manually - this takes a lot of time and greatly increases the risk of contamination.

A Seydelmann Vacuum-Cutter offers unbeatable, extensively tested and verifiable advantages. It enables up to 80 percent time savings when hydrating raw materials in a vacuum - also due to the shear of the knives - and extremely viscous and sticky base materials can be discharged almost completely and quickly also thanks to the innovative ejector design. Depending on requirements, either a high particle fineness can be achieved by normal cutter operation or only mixing with the knives turning backwards. The temperature can optionally be controlled at any time by indirect or direct cooling (CO2/LN2) or heating and kept in the optimal range for the shaping of products such as hamburger patties, "meat" balls or the like. For particularly viscous mixtures, drives with a higher torque are optionally available. Dosing systems for liquid and solid ingredients are also available to further reduce batch times and enable fully automated operation.

The Seydelmann food technologists will be happy to advise you on product development and technical implementation.