Abstract: A snack food is prepared by a unique process including extruding an extrusion composition under heat and pressure to form an expanded, cooked, egg and added-protein snack food, wherein the extrusion composition includes a) whole liquid egg present in an amount of from about 5 to about 25% by weight based on the total weight of the extrusion composition, b) an added protein concentrate or isolate selected from the group consisting of rice protein, soy protein, whey protein or mixtures thereof, in an amount so that the total protein present in the expanded, cooked, egg and added-protein snack food is from about 25 to about 40% by weight, and c) starch in an amount sufficient to provide an expanded, cooked, egg and added-protein snack food having a density no greater than about 300 grams per cubic inch.

Abstract: A snack food is prepared by a unique process comprising extruding an extrusion composition under heat and pressure to form an expanded, cooked, egg and added-protein snack food, wherein the extrusion composition comprises a) whole liquid egg present in an amount of from about 5 to about 25% by weight based on the total weight of the extrusion composition, b) an added protein concentrate or isolate selected from the group consisting of rice protein, soy protein, whey protein or mixtures thereof, in an amount so that the total protein present in the expanded, cooked, egg and added-protein snack food is from about 25 to about 40% by weight, and c) starch in an amount sufficient to provide an expanded, cooked, egg and added- protein snack food having a density no greater than about 300 grams per cubic inch.

Abstract: The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.