Abstract: A gas assisted co-extrusion apparatus includes a co-extrusion die in communication with an extruder. A nozzle that is defined by a bore in the co-extrusion die extends about a nozzle axis to a nozzle exit of the co-extrusion die. An injector extends through the bore of the co-extrusion die along the nozzle axis. The injector and nozzle together form a dough into a rope that is tubular with a wall portion and an inner cavity surrounded by the wall portion as the dough is extruded out of the nozzle exit and about the injector. A compressed gas source provides a compressed gas out of an injector outlet and into the inner cavity of the rope to radially stretch the wall portion of the rope as the rope is dispersed from the injector. The co-extrusion die is spaced from the extruder to define a void therebetween. A delivery system delivers an entrainable material to the compressed gas in a pipe. The pipe is connected to an injector inlet of the injector in the void.

Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

Abstract: Disclosed is a process for stabilizing an omega-3 fatty acid containing powder onto a food product. The food product is coated with a coating oil and then the powder containing at least one powdered omega-3 fatty acid comprising at least one of docosahexaenoic fatty acid, eicosapentaenoic fatty acid, or a mixture thereof is applied onto the food product. The coated food product is then packaged and is stable for at least 12 weeks of storage at 70° F. 50% relative humidity as defined by the absence of development of a fishy aroma or taste. The process is widely applicable to a variety of food products including ready to eat cereals, quick cooking oatmeal, cereal bars, granola bars, potato chips, nacho chips, corn chips, cookies, crackers, pretzels, baked cheese curls, fried cheese curls and other food products.