Abstract: A co-extruded dual component food product of the type comprises a cereal-based outer component and an inner cream textured component encapsulated within the cereal-based outer component. The cream textured component comprises an aqueous phase dispersed in a continuous oil phase, and the aqueous phase of the emulsion comprises at least partly gelatinised starch. Also described is a method of producing a dual component food product of the type comprising a cream textured inner component encapsulated within a cereal-based outer component.

Abstract: A co-extruded dual component food product having a cereal-based outer component and an inner cream textured component encapsulated within the cereal-based outer component. The cream textured component includes an aqueous phase dispersed in a continuous oil phase. The aqueous phase includes at least partly gelatinised starch. The starch is mixed with water to provide an aqueous phase, which is mixed with an oil phase to provide the cream textured inner component having a first The cereal-based outer component is cooked and the cream textured inner component is injected into the hot cereal based outer component. The starch in the aqueous phase is partly gelatinized to provide the cream textured component with a viscosity greater than the first viscosity.