Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

Abstract: Composite materials containing non-plasticized, non-gelatinized starch, a compatibilizer and a synthetic resin, such as polyethylene and/or polypropylene, may be used to make wood replacement products for use as construction materials.

Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from a starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Abstract: Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.

Abstract: High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.

Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group having a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: An extrusion-based injection molding system is designed for use in food processing applications. Interior surfaces, such as the barrel exit line and/or fill line, of the system may be coated with a friction-reducing agent.

Abstract: Pet chew articles comprising a consumable body having a shape defined by an exterior surface and comprising a main portion and at least one protrusion extending therefrom with the proviso that the shape of the body is such that no point in the interior of the body is more than about 0.2 inch (? inch) from the portion of the exterior surface nearest to the point. As a result, any pieces of the article that are ingested by a consuming animal are small enough that they will not become lodged within the animal's digestive tract. Also a method for improving the dental health of animals comprising chewing or eating by an animal of such an article.

Abstract: Starch-based extruded bodies are provided which are suitable as long-lasting dog chews, with a typical chew time lasting 10-25 minutes for the dogs. The products contain quantities of starch, plasticizer, and water as essential ingredients and less than about 3% by weight combined fat, lecithin and its derivatives, fatty acids and derivatives. The pet chew has tough yet ductile properties. Preferably the starch comprises gelatinized starch which is capable of physical crosslinking or retrogradation. Preferably, a twin screw extrusion system including a pre-conditioner is used for production of the chews. Extrusion conditions are established so as to ensure adequate moisture content for retrograding the gelatinized starch after processing.