Abstract: Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness. Low density and low harness may make the kibble texture easier or more pleasant to chew or swallow.

Abstract: Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness. Low density and low harness may make the kibble texture easier or more pleasant to chew or swallow.

Abstract: Formulations and methods for managing variable fat mobility when foods are exposed to temperature cycling, as during transportation and storage. Stability of the fat within the food may be influenced by, for example, using primarily non-polymorphic fats, limiting the aqueous content of the fat, using dry additives in the fat (if additives are used), or modifying the food itself.

Abstract: Disclosed herein is a process for preparing a carbohydrate extract comprising mannoheptulose from avocados, as well as compositions, including food compositions, comprising such extracts. The process includes separating the aqueous emulsion into different fractions by centrifugation, and isolating the water-soluble fraction (water extract) comprising avocado carbohydrates, including mannoheptulose. In various aspects, the process optionally includes steps of heating, ultrafiltration, nanofiltration, concentrating, and or drying the extract. Also described herein are methods for using the carbohydrate extract comprising mannoheptulose and compositions comprising the carbohydrate extract comprising mannoheptulose.

Abstract: Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness. Low density and low hardness may make the kibble texture easier or more pleasant to chew or swallow.

Abstract: Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ?about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.

Abstract: A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics.

Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.

Abstract: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.

Abstract: A rice flour composition comprising rice flour having a Water Absorption Index of from about 3.5 to about 9 and a Peak Viscosity of from about 130 RVU to about 900 RVU. Dry blends, doughs, processes of making, and fabricated chips made from the rice flour composition.

Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.

Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.

Abstract: Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.

Abstract: Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

Abstract: A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.