Equipment, processing parameters and ingredients all are crucial factors determining the properties of texture vegetable proteins. One twin-screw extruder manufacturer, Clextral, notes that specific processing profiles can be used to create textured proteins with a wide range of physical attributes.
Product characteristics that can be varied include fibration (sheets or longitudinal); surface appearance (smooth, rough, shiny, matte, even or marbled); color (lighter as in chicken, pork or tuna; colored or dark as in beef-colored); texture (consistent, firm, soft, elastic) and taste.