Abstract: In some preferred embodiments, a pet snack food, which is excellent in eating preference and low in risk of causing health impairment for pets due to excessive consumption of nutrition even if it is given in somewhat large amounts as a snack in addition to regular feeding, is provided. The pet snack food is a mixed composition including starch and animal protein as essential ingredients, and preferably further including optional ingredients such as minerals, vitamins, yeasts, and dietary fibers. It is preferable that the pet snack food is a bulky formed product having a foaming ratio of 3 to 20 formed by bulk-foaming extrusion using an extruder.

Abstract: A vacuum raising apparatus for the production of an expanded foodstuff is disclosed, comprising a fluid permeable mould for constraining the foodstuff. The permeability of the mould is substantially uniform throughout so that during vacuum raising fluids from the foodstuff can escape uniformly through the entirety of the mould. The invention also provides a method of vacuum raising a foodstuff comprising constraining an unraised foodstuff within such a mould according to and subjecting the foodstuff within the mould to heat under vacuum.

Abstract: High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperatively define frustoconical, outwardly diverging material flow paths (75, 160, 291) at constant or differing divergence angles of from about 1-11°. The use of diverging tubular sections (44, 146, 162, 268) and screw sections (56, 56a, 152, 168, 276, 278) permits the use of larger die plates (76, 118, 292) with an increased number of die openings (80, 124, 296). This allows significant increases in extrusion production rates. The die assemblies (20, 90, 130, 140, 180, 252) can be used in the production of a wide number of human foods or animal feeds, and particularly aquatic feeds of the floating or sinking variety.

Abstract: A reconstituted biscuit extrudable at negative temperature, comprising: hard or soft type baked biscuit pieces which have been frozen beforehand, and a dispersion binder for the said biscuit pieces in the form of a meringue with overrun comprising an overrun-promoting protein chosen from egg white and egg white substitutes of milk origin and carbohydrates, frozen at about ?5° C. Composite ice confectionery article comprising an assembly of the extruded biscuit and a frozen confectionery mass in contact with this biscuit. Process for preparing such a biscuit.

Abstract: The present invention relates to novel methods for producing coated granulated enzyme-comprising feed additives, to the coated enzyme-comprising granules produced in this manner, and also to feed compositions which are obtainable using the coated granules. This method comprises the following steps: a) Extrusion of an enzyme-comprising dough which, in addition to water, comprises i) 50 to 96.9% by weight of at least one solid carrier material suitable for feed, ii) 0.1 to 20% by weight of at least one water-soluble polymer, iii) 3 to 49.

Abstract: A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colorant. The colorant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.

Abstract: A textured whey protein product for use as a meat extender, meat analog, or snack food is prepared by thermoplastic extrusion of a composition containing whey protein and optionally an edible polysaccharide, such as cornstarch. Whey protein can also be mixed with other edible proteins in certain embodiments of the invention. Puffing of the extruded product results in an expanded snack food product. Methods of making the meat extender product and the snack food product are also shown.

Abstract: High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperatively define frustoconical, outwardly diverging material flow paths (75, 160, 291) at constant or differing divergence angles of from about 1-11°. The use of diverging tubular sections (44, 146, 162, 268) and screw sections (56, 56a, 152, 168, 276, 278) permits the use of larger die plates (76, 118, 292) with an increased number of die openings (80, 124, 296). This allows significant increases in extrusion production rates. The die assemblies (20, 90, 130, 140, 180, 252) can be used in the production of a wide number of human foods or animal feeds, and particularly aquatic feeds of the floating or sinking variety.

Abstract: A method of making pasta filata cheese (and the resulting cheese) uses a conventional pasta filata cheese making process except that the cheese mass, after cooking and stretching, is not cooled in brine or other liquid. Instead, the cheese is cooled through other means, such as by being rolled into the form of a sheet on a conveyor, and then cooled on the conveyor. The cheese may be (but need not be) frozen on the conveyor or thereafter, and comminuted.

Abstract: The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food products. The improved system includes an improved die assembly comprising a first die and a second die having at least one orifice. A majority of the total pressure drop occurs in the first die to pre-expand the dough prior to the dough entering the second die. The orifices in the first die can be individually configured to obtain differing dough flow speeds resulting in a desired flow pattern. A plurality of extruded dough ropes formed at each orifice exit of the first die can meld together in the bore and exit the second die. Color or flavor can be added at the first die to enhance the food product.

Abstract: A method for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.

Abstract: The present disclosure provides an apparatus and method for the production of center-filled confectionery pieces. The apparatus includes an extruder, a feedback system, and a forming device. The feedback system ensures that a strand of center-filled confectionery produced by the extruder has a substantially uniform size when the strand enters the forming device. The forming device forms the strand into center-filled confectionery pieces having 15%-25% by weight of a center-fill material without producing leakers.

Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.

Abstract: The present invention concerns a non dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75 and its dry matter content is of between 80 and 95% by weight based on the total weight of the food composition, in that it contains non-gelatinized starch whose particles size is below 10 ?m, in that the composition is free from fat separation and in that the composition is stable at a temperature of between 1 and 15° C. for at least 6 weeks. It also concerns its process of preparation.

Abstract: A stand alone container for housing dehydrated foodstuff and for use in a foodstuff machine has a continuous sidewall with first and second ends forming a storage area. A piston is complementarily positioned within the sidewall proximate the first end and is slidable with respect to the sidewall. The container contains dehydrated foodstuff located in the storage area and a removable cover positioned proximate the second end. The foodstuff machine includes a machine housing having an access opening for receiving the container having dehydrated foodstuff therein. A hydrating and positioning system moves from a loading position when the container is in the access opening to a hydrating position with the container second end above the first end and then to a transfer position where the first end is positioned above the second end. A liquid dispenser is positioned above the container when the container is in the hydrating position.

Abstract: A meat analog product is provided prepared starting from a dry component that is a combination of ingredients, including a dry sulfur protein source, a carbohydrate source, a liquid, and a monovalent cationic bicarbonate or carbonate. The meat analog product can be produced and extruded under low shear conditions to provide a product having a plurality of striated and separable aligned fibers and a real meat appearance.

Abstract: The invention involves a method for the recover of commercial slaughter waste streams for use in the manufacture of commercial pet food products, wherein waste materials are collected following the commercial slaughter of animals, the greater part of those materials being size reduced as necessary and heated, whereupon a proteinaceous fraction, lipidaceous fraction, and aqueous fraction are formed and substantially separated from one another and wherein each of said fractions are subsequently used in the production of commercial pet foods or components thereof.

Abstract: The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.

Abstract: The present invention relates to dimensionally stable low carbohydrate pet food products and method for producing such products. The resulting pet food products are capable of inducing desired levels of ketosis in pets which in turn can lead to weigh loss or weight control.

Abstract: Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or low-methoxy pectate sol containing dispersed olive flesh is co-extruded through a nozzle with a stream of an aqueous solution containing dissolved calcium ions flowing through an inner core of the nozzle at not more than +/?30° to the horizontal into a bath of an aqueous solution containing dissolved calcium ions. The sol of alginate or low-methoxy pectate gels by diffusion of the calcium ions from the co-extruded stream containing dissolved calcium ions and from the aqueous solution containing dissolved calcium ions in the bath. A cylindrical tube of gelled alginate or low-methoxy pectate containing pulped olive is formed with a hollow core.

Abstract: The invention provides fruit-like products based on alginate or low-methoxy pectate gel which are spherical with two dimples spaced at opposite extremes of the sphere. These are prepared by extruding a sol through a cylindrical nozzle and at the same time extruding a gelling agent through a tube centrally located in the nozzle and co-terminous with it. The extrudate is cut off at the end of the nozzle below the surface of a bath of the gelling agent. The extrudate is allowed to gel by diffusion of calcium ions. The gelling agent is an aqueous solution containing calcium ions. The sol, which is an aqueous alginate or low-methoxy pectate sol, preferably contains dispersed fruit puree. Preferably the solution in the bath has a lower density than the density of the sol. In a preferred form of the invention equipment is used comprising a nozzle, a centrally spaced tube, a gelling bath and a perforated support surface in the bath for the gelling product.

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract: Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical energy (SME) inputs as compared with conventional processing. The methods preferably involve introduction of very high levels of steam into the extruder barrel (12) during processing, which concomitantly reduces necessary SME inputs required to achieve desired cook and expansion levels in the products. In accordance with the invention, fully-cooked pet foods can be fabricated with SME inputs of up to about 18 kWhr/T, whereas aquatic feeds can be fabricated with SME inputs of up to about 16 kWhr/T.

Abstract: The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting the extruded gum composition in a liquid filled chamber (4) so that the cut gum granules have weights per granule in the range of 0.0001 g to 0.008 g.

Abstract: The invention relates to a casting machine for producing a product intended for human consumption from a castable material, in particular a fat material such as chocolate, for example, having a heatable material container for receiving the castable material; at least one nozzle which is in fluid connection with the material container interior, and a pressure source for generating an overpressure in the material container interior. According to the invention, the nozzle has a nozzle orifice or a nozzle constriction, the open cross section or flow cross section of which is flexible. A process according to the invention for producing a product intended for human consumption from a castable material has the following steps: providing a heated castable material in a material container; generating an overpressure in the material container interior, forcing the material through a nozzle in fluid connection with the material container with simultaneous changing of the flow and/or open cross section of the nozzle.

Abstract: Rapidly dissolving self-supporting films for food or pharmaceutical use comprising: a) a filmogenic substance consisting of a maltodextrin; b) a plasticiser; c) an active principle for food or pharmaceutical use, characterised in that said films are free of hydrocolloids.

Abstract: A process for shaping a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a filling means comprising a nozzle and a cutting means into a cavity which is in fluid communication with the nozzle; moving the cavity relative to the filling means so that the cutting means shears the frozen confection and thereby cuts it; and removing the frozen confection from the cavity, characterized in that the cross-section of the cutting means, when viewed along the direction of relative motion of the cavity and the cutting means is not a straight line. An apparatus for performing the process is also provided.

Abstract: A process for elaborating a casing-less sausage- or similar-type food product, the process comprises the steps consisting in preparing an emulsion-type sausage paste having a gel-like viscosity; extruding the sausage paste into portions of a predetermined shape, which maintain said shape and which have at least one essentially flat surface; cooking the upper and lower surfaces of the said portions in order to form a skin that is obtained by applying heat to the external sausage paste of said portions, thereby leaving a core which is surrounded by the skin and which consists of the sausage paste that was not used to form the skin; performing a second cooking step in order to cook the cores, thereby forming sausage-type food products; and finally cooling the sausage-type food products prior to packing.

Abstract: A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston) compactor; The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.

Abstract: One aspect of the present invention relates to particulate flavouring compositions having, based on the total weight of the composition, 0.1-40 wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids, and 0.1-50 wt % of a lipid material having a melting point above 75° C. These flavouring compositions are particularly suitable for application in food products (including beverages), the preparation of which involves one or more heat processing steps, as well as in confectionery products such as chewing gum. Other aspects of the invention relate to a method of producing a particulate flavouring composition, to a food product containing such a flavouring composition and to a process of manufacturing a reconstitutable food product.

Abstract: A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: The method allows the production of a food bar with an extrusion nozzle (2). The food product is extruded through the nozzle above a flat support such as a conveyor (1) so that the extruded product (4) is deposited onto it. During extrusion, a relative movement (I a, 6) between the nozzle and the flat support is created obtaining overall a relative rectilinear travel (Ia) between the nozzle and the flat support in order to form the bar of product. Moreover, the quantity of extruded product deposited on the flat support per unit of length in the direction of travel is varied. This variation can be obtained by defining the relative nozzle/support movement in an appropriate way, for example by a reciprocating movement (6) of the nozzle relative to the conveyor (1).

Abstract: The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).

Abstract: The invention relates to the use of encapsulated particles containing PUFAs embedded in a protein matrix for the preparation of extruded food, to the PUFA-supplemented extruded food and to the process for the preparation thereof.

Abstract: A cutter assembly for an extruder includes an elongated extrusion member having an open feed end. The open feed end is attachable in fluid communication with a manifold of the extruder for supplying a mash thereto. An extrusion die is supported on the elongated extrusion member. The extrusion die includes a plurality of extrusion outlets formed therein. A cutter member cuts extrudate to a desired length as the extrudate exits the die. The cutter member is slidable on the extrusion member in a direction of elongation of the extrusion member. The cutter member is operably connectable at the drivable end to a drive device of the extruder for reciprocatably sliding the cutting surface of the cutter member over and away from the extrusion die. The shape of the extrusion outlets twist the mash as the mash exits the extrusion die in order to form a twisted food product.

Abstract: The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products or. The present invention further provides an oil in water emulsion that is stable under the conditions required to prepare such a solid product. Furthermore, in contrast to traditional spray- and freeze-dried powder based foodstuff additives like creamers, the solid product of the present invention spontaneously disperses when added to a aqueous media, i.e. stirring is not required. Furthermore, it may generate a foam without any foaming agents.

Abstract: A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil with said comminuted beans, before or after homogenization of the beans, to form a flowable stable dispersion oil substitute of the comminuted beans dispersed in a mixture of oil and water. The oil substitute is used to replace part of the oil in making dehydrated refried beans.

Abstract: Visually appealing heterogeneous puffed flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal products are fabricated from a dried heterogeneous cooked cereal mass comprising a continuous phase provided by macerated cooked cereal ingredients, e.g., cut whole wheat and a discontinuous phase containing added discrete hydrated intact parboiled medium grain rice. The cereal products are made by preparation methods involving forming the workable heterogonous cooked cereal dough into wet pellets having discrete pieces of the parboiled rice; drying the wet pellets to form dried pellets; flaking the dried pellets to form wet flakes; and, heating the wet flakes to dry and puff the flakes to form puffed flakes having 2-5% moisture and bulk density of 270-480 g/liter. The flakes can be pre-sweetened.

Abstract: A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made non-industrially with an ice-cream scoop. These items are manufactured by extrusion-forming of a confectionery in the cold state.

Abstract: The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.

Abstract: A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

Abstract: The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, essentially no starch and a gum in an amount sufficient to act as a binder once the composition exits the extruder. The present invention also includes extruded food particles that do not use starch as a binder.

Abstract: A process for preparing an extrudable product suitable for forming into a chewable pet food and comprising between about 56% to about 80% dry wheat gluten mix, between about 9% to about 28% liquid plasticizer mix and between about 8% to about 18% moisture by weight of the product is disclosed. The process comprises mixing the dry wheat gluten mix with water in an extruder, to form a moist wheat gluten mix, and mixing the moist wheat gluten mix with a liquid plasticizer mix and extruding at a temperature of less than 70° C. to form the extrudable product. The invention also relates to the extrudable product and to the chewable pet food formed therefrom by means of either further extrusion or injection moulding.

Abstract: The present invention is directed to a nutritionally complete and preferably balanced, shelf stable pet food product, a method of feeding the pet food product to an animal and a process of manufacturing that pet food product. The method of feeding an animal includes the step of feeding a preferred pet food product to the animal, wherein the pet food product is a nutritionally complete meal and is configured such that the animal can hold the product with its appendages while eating the product.

Abstract: Method and system for continuously producing pieces of liquid-filled gum material. An extruded rope of liquid-filed gum is sized and separated into individual pieces of gum. A rotating drum mechanism having a die ring and cutter ring with mating die members separate the rope of gum material into individual pieces. Pairs of cam-operated plunger members compress and form the pieces of gum material in the die cavities. Angled grooves in the die members prevent portions of the gum pieces from being chipped-off during formation. Guide pin members are positioned between rider members on the plunger members. A feed chute with air assist transfers the gum rope from a sizing table to the rotating drum mechanism. A stripper member insures that the formed pieces of gum material are removed from the drum mechanism. Portions of the drum mechanism can be selective heated and cooled, or not cooled at all. The invention provides a more efficient system for continuous, high production operation.

Abstract: The present invention provides emulsified meat products that include animal and simulated meat compositions. In addition, the invention also provides processes for producing the emulsified meat products utilizing animal meat compositions and simulated meat compositions. In the process, the simulated meat composition includes structured plant protein products that are utilized to produce an emulsified meat product with an improved texture.

Abstract: A very low cost extruder system was tested for the inactivation of phytohemagglutinins in beans, such as but not limited to cranberry beans. Cranberry beans were extruded at either 105 or 130° C. (die end). The screw speed was 118, 194 or 255 revolutions per minute (rpm). The feed rate was set at either 85 or 120 g/min and moisture content was set at either 25 or 35%. The phytohemagglutinin activity in the extruded samples was determined in triplicate by Enzyme-Linked Immunosorbent Assay (ELISA). The very low cost extruder system inactivated active phytohemagglutinins in the extruded cranberry beans by over 98%.

Abstract: A method and device for producing a multicolored food piece includes providing a flow stream of a first food mass that has a first color. The first flow stream of the first food mass is injected with a second food mass that has color that is different in color, or in hue, than the first food mass. Thereafter the food mass flow stream is divided into a plurality of sub-streams and is extruded through a die port.

Abstract: The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin filled with a sausage filling, and B) drying the half-finished product for a period of more than one day, wherein the half-finished products are moved, optionally intermittently, during drying. The invention also relates to an apparatus for manufacturing dry sausages, comprising means for manufacturing half-finished products consisting of a skin filled with a sausage filling still to be dried, and a container for drying a plurality of half-finished products for dry sausages in a drying space with a frame in which at least one endless conveyor is arranged, which conveyor is provided with a plurality of product carriers and wherein the conveyor with product carriers is displaceable relative to the frame.

Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.