Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Abstract: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.

Abstract: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.

Abstract: The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product.

Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Abstract: The present disclosure relates to organic protein extrudates using organic soy proteins as starting materials and food products containing these organic protein extrudates. As a result of using organic starting materials, the organic protein extrudates have a higher concentration of fat and dietary fiber. Moreover, the present disclosure relates to extrusion processes for producing the organic protein extrudates using organic soy proteins as starting materials.

Abstract: The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Abstract: The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product.

Abstract: A peripheral die assembly for use in an extrusion process is disclosed. The peripheral die assembly includes a cylindrical-shaped hollow die sleeve defining an interior area in communication with a proximal opening and a distal opening as well as a plurality of outlets for permitting egress of extrusion from the peripheral die assembly. A die insert controls the flow of extrusion that enters the die sleeve and is engaged to an end plate through the interior area of the die sleeve. The die insert includes a circular-shaped base with a cone portion that extends outwardly from the proximal opening of the die sleeve and a plurality of raised flow diverters spaced circumferentially along the base. A flow pathway is defined between adjacent flow diverters with one end of the flow pathway in communication with the cone portion and the opposite end in communication with a respective outlet.

Abstract: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.

Abstract: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.

Abstract: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.

Abstract: The present invention relates to food materials containing a high concentration of vegetable protein and processes for their manufacture. More particularly, the present invention relates to vegetable protein extrudates containing high concentrations of protein and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.