Abstract: Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

Abstract: An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

Abstract: Ready-to-eat cereal is prepared in modified sequence utilizing an apparatus to efficiently apply antioxidant or other useful minor ingredients for ready-to-eat cereal products as they are being conveyed through a conduit, preferably by gravity. The apparatus includes a conduit having an inlet and an outlet, and an external wall defining a passage between the inlet and outlet. The passage has a central zone and a radially displaced application zone adjacent the external wall. A baffle is suspended within the passage to deflect a downward flow of particulate cereal material toward the application zone. A spray applies the minor ingredient onto the particulate cereal in the application zone. Efficiencies in equipment and processing are achieved. Storage life of cereal products awaiting further processing and, thus, final product quality, is enhanced.

Abstract: Ready-to-eat cereal is prepared in modified sequence utilizing an apparatus to efficiently apply antioxidant or other useful minor ingredients for ready-to-eat cereal products as they are being conveyed through a conduit, preferably by gravity. The apparatus includes a conduit having an inlet and an outlet, and an external wall defining a passage between the inlet and outlet. The passage has a central zone and a radially displaced application zone adjacent the external wall. A baffle is suspended within the passage to deflect a downward flow of particulate cereal material toward the application zone. A spray applies the minor ingredient onto the particulate cereal in the application zone. Efficiencies in equipment and processing are achieved. Storage life of cereal products awaiting further processing and, thus, final product quality, is enhanced.

Abstract: The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.

Abstract: The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients.This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.