Abstract: A process for the production of fat-encapsulated follistatin. The process includes steps of a) metering fat having a melting point of at least 40° C. into an extruder, b) heating the fat in the extruder during rotation of the at least one screw, c) metering the follistatin into the extruder barrel to produce a flowable mixture, d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel, e) subsequently discharging the mixture through an extruder die, and f) comminuting the mixture after it discharges from the extruder die.

Abstract: A process for producing dimensionally stable food products continuously introduces food raw materials and water into the housing of an extruder. At least one screw is arranged in the housing. The screw is rotated to generate a mixture of the food raw materials in the housing. A section ahead of the outlet of the housing is controlled to heat the mixture to at least 60° C. to produce a cooked mass from the mixture. The cooked mass is discharged from the outlet and deposited on a carrier. The carrier is moved in a controlled manner relative to the outlet to produce form-stable food products on the carrier. The depositing of the cooked mass takes place in directly adjacent lanes into mass strips, which preferably lie in at least two planes on top of one another. .

Abstract: A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

Abstract: A process for the production of fat-encapsulated follistatin. The process includes metering fat having a melting point of at least 40° C. into an extruder, heating the fat in the extruder during rotation of the at least one screw, metering the follistatin into the extruder barrel to produce a flowable mixture, cooling the flowable mixture in a downstream adjacent section of the extruder barrel, subsequently discharging the mixture through an extruder die, and comminuting the mixture after it discharges from the extruder die.

Abstract: The invention relates to a method of preparing a mass strand comprising the steps of mixing a plant-based protein source, optionally glycerol and optionally additives, e.g. natural colorants, to produce a protein mixture, feeding the protein mixture into the inlet end of an extruder, feeding water into the extruder, optionally adding plant-based fat, wherein the protein mixture in a section of the extruder is heated to a temperature of 110 to 150° C. and is subjected to a pressure that e.g. prevents the formation of steam bubbles, shaping the protein mass exiting from the extruder by means of a cooling nozzle and depositing a mass strand on a carrier, wherein the cooling nozzle cools the mass strand to a temperature of at maximum 95° C., immediately subsequent rolling of the mass strand deposited on the carrier, drying, optionally cutting the mass strand, packaging, preferably in an inert gas atmosphere and/or in a gas-tight package containing an inert gas atmosphere.

Abstract: A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar?p<gas critical pressure.

Abstract: A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar?p<critical pressure of the gas.

Abstract: The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

Abstract: A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar?p<critical pressure of the gas.