Abstract: An acidified food composition includes a cheese component, a condensed phosphate emulsifying system, and one or more additional additives that are different than the condensed phosphate emulsifying system. A method for forming the acidified food compositions is also provided.

Abstract: A method is provided for the production of vegetable or herb pasta, especially thin-walled vegetable or herb pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids, or high levels of herb solids, i.e., about 2 to 15 weight percent herb solids. Vegetable pasta can be prepared using vegetable solids derived from beet, broccoli, carrot, celery, corn, green pepper, red pepper, spinach, tomato, and the like. Herb pasta can be prepared using herb solids derived from oregano, basil, coriander, tarragon, onion, parsley, sage, garlic, and the like.

Abstract: An apparatus for forming extruded pasta shapes. The apparatus is a die plate having a plurality of orifices wherein the die plate is heated, e.g., to a temperature of at least about 130.degree. F. (about 54.degree. C.), and preferably about 160.degree. F. (about 71.degree. C.) A coating is provided on only a portion of the interior surface of each orifice such that heat transfer to the paste is substantially inhibited in a given orifice until the cross section of the orifice has reached its smallest value.

Abstract: A method of forming extruded pasta shapes is disclosed. The method comprises forming pasta shaped by feeding a feedstock comprises of glutinous flour and water to an extruder that is equipped with a die plate having a plurality of holes, and extruding said alimentary paste through the holes in the extruder die plate by internal pressure. Extrusion is performed in such a manner that the extruded alimentary paste remains substantially uncooked. The improvement provided by the invention comprises heating the extruder die plate to a temperature of at least about 130.degree. F. (about 54.degree. C.), and preferably about 160.degree. F. (about 71.degree. C.), in order to attain the advantages of the invention. In a preferred embodiment, a coating is provided on a portion of the interior of the holes such that heat transfer to the paste is substantially inhibited until the cross section of the hole has reached its smallest value.

Abstract: The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla product. The corn feed can be any form of corn ranging from whole kernel corn to finely ground corn flour. The extruder process conditions use a Specific Mechanical Energy input of 300 to 550 watt hours per kilogram of material fed to the extruder; a Residence Time Distribution of from about 175 to 400 seconds; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230.degree. F. to 270.degree. F.