Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.

Abstract: Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant. A release-rate controlling component is incorporated into the matrix to control the rate of release of the encapsulant from the particles. The additional component may be a hydrophobic component or a high water binding capacity component for extending the release time. The plasticizable matrix material, such as starch, is admixed with at least one plasticizer, such as water, and at least one release-rate controlling component under low shear mixing conditions to plasticize the plasticizable material without substantially destroying the at least one plasticizable material and to obtain a substantially homogeneous plasticized mass.

Abstract: Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive destruction or readily oxidizable pharnaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix or encapsulant. A release-rate controlling component is incorporated into the matrix to control the rate of release the encapsulant from the particles. the additional component may be a hydrophobic component or a high water binding capacity component for extending the release time. The plasticizable matrix material, such as starch, is admixed with at least one plasticizer, such as water, and at least one release-rate controlling component under low shear mixing conditions to plasticize the plasticizable material without substantially destroying the at least one plasticizable material and to obtain a substantially homogeneous plasticized mass.

Abstract: Three-dimensional food products such as crackers, cookies, puffed snacks, puffable glassy half-products, pet foods, pasta, confections such as chewing gum, and ready-to-eat cereals are produced on a mass production basis by feeding a dough or other food composition to a plurality of dies which shape it into ropes. The shaped extrudate ropes obtained from each die are cut by a plurality of first blades which pass across only a portion of each of the orifices of the dies to partially cut each of the shaped extrudate ropes. A plurality of second blades pass across the entire orifice of each of the dies to completely cut each of the partially cut extrudate ropes into individual pieces. The use of a multi-port extrusion die permits higher mass flow rates and thus greater dough piece production rates at lower cutter speeds. The use of multi-port extrusion and lower cutter speeds increases shape, definition, and accuracy of cutting and reduces scattering and deformation of the individual pieces.

Abstract: Three-dimensional food products such as crackers, cookies, puffed snacks, puffable glassy half-products, pet foods, pasta, confections such as chewing gum, and ready-to-eat cereals are produced on a mass production basis by feeding a dough or other food composition to a plurality of dies which shape it into ropes. The shaped extrudate ropes obtained from each die are cut by a cutting device which passes across only a portion of each of the orifices of the dies to partially cut each of the shaped extrudate ropes. The cutting device passes across the entire orifice of each of the dies to completely cut each of the partially cut extrudate ropes into individual pieces. The use of a multi-port extrusion die permits higher mass flow rates and thus greater dough piece production rates at lower cutter speeds. The use of multi-port extrusion and lower cutter speeds increases shape, definition, and accuracy of cutting and reduces scattering and deformation of the individual pieces.

Abstract: The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionally, starch, microwave absorptive materials (e.g., sugar or salts), and emulsifiers. Within the outer casing is a filling formed from an edible oil and flavoring. The half product of the present invention is prepared by mixing the ingredients which form the dough, cooking the dough at an elevated temperature and pressure to gelatinize the starch, venting the cooked dough to reduce its moisture content and temperature, cooling the cooked dough, coextruding the cooked dough and filling material to form a filled half product, and cutting the resulting extrudate cross-sectionally.

Abstract: An extruder operating to continuously mix, at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output product which, upon final baking, exhibits a cookie-like crumb structure with structural integrity. The extruder includes an added water inlet port downstream from a feed port means. A screw-type element is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation, including flour and oil, input through the feed port means, wherein the total water content, by weight, of the ingredients is less than a preselected amount. A temperature control means operates to heat treat the ingredients upstream from the added water inlet port during the vigorous mixing and conveyance by the screw-type element.

Abstract: An extruder operating to continuously mix, at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output produce which, upon final baking, exhibits a cookie-like crumb structure with structural integrity. The extruder includes an added water inlet port downstream from a feed port means. A screw-type element is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation, including flour and oil, input through the feed port means, wherein the total water content, by weight, of the ingredients is less than a preselected amount. A temperature control means operates to heat treat the ingredients upstream from the added water inlet port during the vigorous mixing and conveyance by the screw-type element.

Abstract: An extruder and continuous mixing apparatus operating to continuously mix, at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output product which, upon final baking, exhibits a cookie-like crumb structure with structural integrity. The extruder includes at least one screw-type element which is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation, including flour and oil, input through a feed port means at the upstream end of the extruder, wherein the total water content, by weight, of the ingredients is less than a preselected amount. A temperature control means operates to heat treat the ingredients during the vigorous mixing and conveyance by the screw-type element. The vigorous mixing and heat treatment is applied to the ingredients for substantially the entire length of the extruder.

Abstract: An extruder operating to continuously mix, at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output product which, upon final baking, exhibits a cookie-like crumb structure with structural integrity. The extruder includes an added water inlet port downstream from a feed port means. A screw-type element is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation, including flour and oil, input through the feed port means, wherein the total water content, by weight, of the ingredients is less than a preselected amount. A temperature control means operates to heat treat the ingredients upstream from the added water inlet port during the vigorous mixing and conveyance by the screw-type element.

Abstract: An extruder and continuous mixing apparatus operating to continuously mix, at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output product which, upon final baking, exhibits a cookie-like crumb structure with structural integrity. The extruder includes at least one screw-type element which is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation, including flour and oil, input through a feed port means at the upstream end of the extruder, wherein the total water content, by weight, of the ingredients is less than a preselected amount. A temperature control means operates to heat treat the ingredients during the vigorous mixing and conveyance by the screw-type element. The vigorous mixing and heat treatment is applied to the ingredients for substantially the entire length of the extruder.