 Protein fibers used should be 0.5 to 5mm thick with a ratio of fiber to emulsion that is between 80 parts fiber per 20 parts emulsion to 15 parts fiber per 85 parts emulsion.Carrageenan, fats, and other non-protein materials can be used to extend fibers.The emulsion may consist of agar, carrageenan, gelatin, carob gum, and edible ionic polymeric material such as sodium carrageenate, sodium polypectate, sodium caseinate, and sodium alginate

Processing has both beneficial and detrimental effects on feed ingredients as it applies high levels of heat, and with extrusion, pressure with reduction of moisture content.