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: Described herein are chewable articles intended to be provided to animals for purposes including dental cleaning, breath freshening, nutrition, administration to the animal of beneficial agents, satisfaction of the animal's urge to chew, and general enjoyment by the animal. Also disclosed are apparatus and methods for making such chewable articles, the methods including the use of a processing aid to lubricate the article-forming apparatus, such as extruders, portioners, and molds, and to reduce the power requirements of such apparatus in the forming process.

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: Described herein are chewable articles intended to be provided to animals for purposes including dental cleaning, breath freshening, nutrition, administration to the animal of beneficial agents, satisfaction of the animal's urge to chew, and general enjoyment by the animal. Also disclosed are apparatus and methods for making such chewable articles, the methods including the use of a processing aid to lubricate the article-forming apparatus, such as extruders, portioners, and molds, and to reduce the power requirements of such apparatus in the forming process.

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.