Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.

Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.

Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.

Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.