Abstract: The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.

Abstract: A method of adding oil and fat to porous feed is disclosed wherein porous feed together with oil and fat are continuously inserted into a partially evacuated chamber of an oil and fat adding apparatus while, simultaneously, porous feed that has remained therein for a specified time is continuously being removed from the chamber. The continuous nature of this method allows porous feed having high fat and oil content to be produced more rapidly than previously possible.

Abstract: A composite consumable food product in the form of a section of an extruded strand of a first foodstuff impregnated into a second foodstuff. Prior to extrusion of the strand in a twin screw extruder, the first foodstuff is a liquid or a pasty consumable substance, such as a syrup, while the second foodstuff is a plasticized consumable substance, such as a cereal base. The first and second foodstuffs are preferably processed in separate sections of the extruder before a taste or flavor perceptible amount of the first foodstuff is introduced into and uniformly mixed with the second foodstuff prior to extrusion through a die. The resultant extruded strand is typically cut into sections to obtain the final product.

Abstract: A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming matrix material, and to achieve controlled release of the encapsulant from the glassy matrix. The oil also reduces or eliminates the use of added water as a plasticizer thereby avoiding the need for substantial evaporation or drying to achieve a non-rubbery, grindable encapsulated ingredient. The oil assists in plasticizing the matrix material for extrudability and the prevention of undesirable browning or discoloration of the encapsulating matrix composition.

Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.

Abstract: With the process for producing potato based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a potato based snack product that has improved flavor qualities and increased oil pick up. To form the pellets, a potato meal is passed through a twin screw extruder at a relatively low extruder rotational speed, which increases the residence time and the volume of bed pack in the extruder while decreasing shear. The extrudate produced is then split into ribbons that are subsequently perforated. These ribbons are then formed into shaped pellets.

Abstract: A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

Abstract: This invention describes compositions of meltable organic acid and carbonate salt suitable for providing effervescence when dissolved in water and protection for additional ingredients from oxidation or reaction with atmospheric moisture during storage. In the production of stable chlorine tablets citric acid is melted then mixed with powdered carbonate and the viscous combination then combined with hypochlorite producing compounds such as calcium hypochlorite or halazone to form stable forms suitable for use in disinfecting applications. Melted acid-bicarbonate mixtures are used to make instant carbonated drinks wherein evolved carbonate is trapped in a closed container to improve the level of carbonation.

Abstract: There are provided a stick type expanded starch confectionery with a wave-like configuration on its surface and a process for easily manufacturing the same, which uses an extruder method. According to the process, the stick type expanded starch confectionery is obtained by adjusting amounts of water and calcium salt to an amount of starch raw material to prepare a dough, whereby fluidity of thermally treated dough extruded from a double-staged die which belongs to an extruder is controlled.

Abstract: French fry strips and a related preparation process are provided, wherein the strips are produced from a corn based dough. The corn based dough comprises a matrix of corn meal and corn flour of different particle or granule sizes, admixed with water and optional flavoring and seasoning constituents to form a relatively thick dough having a texture suitable for extruding and cutting to form elongated strips having a size and shape conforming generally to conventional potato-based French fries. The formed and cut corn dough strips may be parfried in hot oil, and then frozen. The frozen corn strips are subsequently finished prepared for consumption, preferably by finish frying in hot oil. The finish prepared corn strips have a corn snack taste in combination with a texture defined by a crispy exterior surface encasing a moist and mealy interior.

Abstract: A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual sausage links, each having an exterior surface. The sausage links are transported to an enclosure. The sausage links are loaded into baskets mounted on an endless serpentine belt contained at least in part within the enclosure. The belt is caused to circulate along a serpentine path so that the sausage links are carried boustrophedomically by the baskets through the enclosure, and the baskets are caused to successively change their orientations rotationally as the belt circulates within the enclosure so that different parts of the exterior surface of each sausage link come successively into contact with a concave interior surface of the basket in which that sausage link is carried.

Abstract: An improved low shear extrusion and dehydrating apparatus (10) and method is provided for the continuous extrusion of various starting materials (e.g., starch-bearing grains or starch fractions thereof, proteinaceous materials and/or nutraceuticals) to yield improved products, especially cold water swelling or soluble starch products. The invention is also useful for forming pre-gelled starch products and for processing starch-bearing materials using little or no surfactant. The apparatus (10) preferably includes an elongated extruder (18) together with a tubular die assembly (20) coupled to the outlet of the extruder barrel (32), wherein the volumetric ratio of the die assembly (20) to the free volume of the extruder (18) is at least about 2, and the ratio of die assembly retention time to the extruder retention time is at least about 5.

Abstract: A method and apparatus are provided to produce non-sticky pasta with improved properties, including better surface smoothness and color (yellowness and brightness), with minimal loss of solids during cooking. Improved organoleptic properties, e.g., mouth feel, are also achieved by a process and apparatus which imparts low shear to an alimentary paste processed by an extruder. Components of the extruder, including screens and/or breaker plates, are coated with a low friction material such as polytetrafluoroethylene. One hundred percent of the orifice in the die body are provided with a low friction coating such as polytetrafluoroethylene in the form of an insert and tube which extends from the rear surface of the die to the orifice exit. The rear surface of the die may also be coated with a low friction material such as polytetrafluoroethylene.

Abstract: The disclosed invention includes extrusion apparatus, wherein and by which ground meat replicates selected cuts of natural, unground meat. A ground meat product substantially free of bone and heavy tissue is extruded through a die having a perforated area extending sidewise of the die and constituting at least one row of a series of elongate openings extending closely end-to-end along the perforated area in preferably multilayer rows, the openings of the outer layers of which preferably intercommunicate end-to-end, or even interconnected end-to-end so that a continuous ribbon-shaped, stranded, intermediate product is extruded and may be cut transversely to make final, stranded meat products, both intermediate and final products being preferably enclosed substantially peripherally by an envelope of side by side, substantially merged, longitudinal strands of ground meat that substantially replicates a cut of natural, unground meat.

Abstract: Hard candy exhibiting a plurality of segments having differing colors and varying widths is produced by depositing a plurality of supersaturated solutions of ingredients of differing colors into a mold through a nozzle which has openings around its periphery wherein the openings have different widths.

Abstract: A method and apparatus for reforming small pieces of natural cheese or other dairy products, such as shreds, trim, or offcuts, wherein the small pieces are fed through a mechanical pump and a die that form the product into a cohesive larger chunk. The mechanical pump and the die operate such that natural cheese pieces may be formed into a larger chunk of natural cheese having a very similar texture and appearance to that of the original product.

Abstract: An improved low shear extrusion and dehydrating apparatus (10) and method is provided for the continuous extrusion of various starting materials (e.g., starch-bearing grains or starch fractions thereof, proteinaceous materials and/or nutraceuticals) to yield improved products, especially cold water swelling or soluble starch products. The invention is also useful for forming pre-gelled starch products and for processing starch-bearing materials using little or no surfactant. The apparatus (10) preferably includes an elongated extruder (18) together with a tubular die assembly (20) coupled to the outlet of the extruder barrel (32), wherein the volumetric ratio of the die assembly (20) to the free volume of the extruder (18) is at least about 2, and the ratio of die assembly retention time to the extruder retention time is at least about 5.

Abstract: An extrudable food product is provided by a food cooker extruder (12) and is mixed with an additive to form a patterned food product, using a pattern forming die (20, 220). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of at least 50:1 at an average convergence angle of ≦45° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned dough, and then is extruded through a die port (13) having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate. The food product comprising, multiple extrudates are simultaneously formed with the flow rates for each extrudate being adjustable by an adjuster plug (16) including a smooth cylindrical portion (86) extendable into a passageway (14) having a circular cross section of a larger diameter than the cylindrical portion (86).

Abstract: A nozzle assembly branching each stream of at least two fluidized food materials of different colors into multiple streams, and guiding the multiple streams to predetermined locations in a mold, the nozzle assembly including: an upper nozzle plate, at least one lower nozzle plate positioned below and in contact with the upper nozzle plate, each of the upper and lower nozzle plates having at least two discrete passages, each of the passages in the upper nozzle plate guiding one of the food materials in a substantially horizontal direction, and having at least one communication port each in communication with corresponding one of the passages in the lower nozzle plate, each of the passages in the lower nozzle plate having at least one discharge port for discharging one of the food materials into one of the one or more unit cavities, at least one of the passages in the lower nozzle plate being a horizontal guide passage for guiding one of the food materials in a substantially horizontal direction.

Abstract: A method of preparing mash for extrusion into animal feed pellets is provided. The method includes conveying the mash along the length of a pre-conditioning chamber while injecting steam at a first temperature into the pre-conditioning chamber to heat and pre-condition the mash. The pre-conditioned mash is then transferred from the pre-conditioning chamber to a conditioning chamber and is conveyed along the length of the conditioning chamber while injecting steam at a second temperature into the conditioning chamber. In one embodiment, the steam injected into the conditioning chamber is superheated steam and the second temperature is higher than the first. In another embodiment, the steam injected into the pre-conditioning chamber is superheated steam and the first temperature is higher than the second. The mash is discharged from the conditioning chamber for delivery to a pellet mill for being extruded into feed pellets.

Abstract: An improved low shear extrusion and dehydrating apparatus (10) and method is provided for the continuous extrusion of various starting materials (e.g., starch-bearing grains or starch fractions thereof, proteinaceous materials and/or nutraceuticals) to yield improved products, especially cold water swelling or soluble starch products. The invention is also useful for forming pre-gelled starch products and for processing starch-bearing materials using little or no surfactant. The apparatus (10) preferably includes an elongated extruder (18) together with a tubular die assembly (20) coupled to the outlet of the extruder barrel (32), wherein the volumetric ratio of the die assembly (20) to the free volume of the extruder (18) is at least about 2, and the ratio of die assembly retention time to the extruder retention time is at least about 5.

Abstract: A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

Abstract: A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ropes having two or more axial cavities which can be filled with savory fillings, optionally compressing the ropes, cutting and crimping ropes to form uncooked cut casings and then cooking and freezing. The dough has a moisture content of about 55% to about 75%, preferably about 60% to about 72%, to facilitate extrusion without impairing the potato shred material.

Abstract: N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester is converted from a light powder to relatively dustless, free-flowing particles with and without the use of binders using extrusion and spheronization processes. These particles are suitable for use in a variety of applications. Food products sweetened with extruded or spheronized N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and methods of sweetening food products with such N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester are also disclosed.

Abstract: A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff. Also disclosed are an apparatus and method for manufacturing the decorative food.

Abstract: Multi-colored products, particularly food products, are obtained by preparing a base mixture suitable for preparing an emulsion, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion.

Abstract: The invention relates to a portioning device for packaging in containers such as trays a pre-established amount of foodstuff such as ground meat, supplied through an extrusion plate of a grinder, which lays down a mass of ground meat in a continuous strip on a belt conveyor. The portioning device generates metered portions of ground meat by a cutting element which operates in cooperation with a fixed element located above the belt conveyor.

Abstract: A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteristic onto a moving platform. The first stream has a height and a width with respect to the platform. A second nozzle extrudes a second stream of a liquid food product having a second characteristic onto the platform. The second stream has a height and a width with respect to the platform. The second nozzle is adjacent to the first nozzle providing adjacent first and second streams on the moving platform. The first stream and second stream spread out such that their heights decrease and their widths increase.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: The present invention relates to a fully edible feed body for domestic animals, comprising a central core having an elongated shape and a substantially circular or square section, to which at least one layer of a seed-based mixture is glued, and in which the central core is obtained by extrusion cooking from a mixture based on water, flour, seeds and optionally sugar.

Abstract: Improved, high-capacity extrusion systems (20, 220) are provided which minimize product losses and permit the user to conduct multiple, segregated short extrusion runs with a minimum of down time between runs. The systems (20, 220) include an extruder assembly (21, 221) having a special, multiple-position die assembly (28), as well as an upstream preconditioner (24) and feed bin assembly (22). A variable speed, variable output discharge screw feeder (78) is located between the preconditioner outlet (62) and extruder barrel inlet (90). A PLC-type controller (30) coupled to the extruder assembly components establishes a choke full condition at the discharge feeder (78) so that continuous uninterrupted flow of preconditioned material to the extruder (26) at a uniform mass flow rate is maintained for as long as possible. In preferred forms, load cells (46, 72) are operatively coupled to the bin assembly (22) and preconditioner (24) so as to monitor material flow through the systems (20, 220).

Abstract: The invention relates to a method and a device for the production of paste products, in which a milled product such as flour or the like is mixed as the dry component with a liquid and the resulting dough mass is kneaded, the dry component being supplied into an extruder, the liquid in the extruder is supplied to the dry component and mixed therewith to give a dough mass. The dough is completely prepared within the extruder and at the extruder outlet is pressed into a desired paste product shape. This not only permits efficient, hygienic paste or dough product production, but also an exact setting of an air proportion in the finished product.

Abstract: A process uses extrusion technology for the production of a dense amino acid feed supplement. The feed supplement comprises of one or more substantially pure amino acids preferably selected from a group of lysine, threonine or tryptophan, alone or in combination. In one embodiment, a substantially pure amino acid is mixed with water to provide an extrudable mixture with a desired moisture content. The extrudable mixture is fed into an extruder and extruded through a die to provide at least one noodle of dense cohesive material. In another embodiment, at least one noodle is segmented, dried, milled and sieved to provide granules with a particle size range of between about 177 micron and 1190 micron. In a further embodiment, two substantially pure amino acids are mixed to provide a mixture which is extruded to produce at least one noodle.

Abstract: A method for automatically forming dough-based products, such as doughnuts involves pressurizing a tank containing dough. The dough is extruded to form a flight of dough-based products. The weight of the flight of dough-based products is measured. The weight data is transmitted to a computer. The measured weight is compared to a predetermined weight stored in the computer memory. The pressure in the tank is adjusted automatically before subsequent extrusions.

Abstract: A multiple extrusion nozzle having an outer extrusion segment and an inner extrusion segment for extrusion of casing, particularly potato dough casing material, having two or more axial cavities.

Abstract: The object of the present invention is to provide a method by which a great amount of fat and oil can be added continuously to porous feed.

Abstract: A method and apparatus are provided to produce non-sticky pasta with improved properties, including better surface smoothness and color (yellowness and brightness), with minimal loss of solids during cooking. Improved organoleptic properties, e.g., mouth feel, are also achieved by a process and apparatus which imparts low shear to an alimentary paste processed by an extruder. Components of the extruder, including screens and/or breaker plates, are coated with a low friction material such as polytetrafluoroethylene. One hundred percent of the orifice in the die body are provided with a low friction coating such as polytetrafluoroethylene in the form of an insert and tube which extends from the rear surface of the die to the orifice exit. The rear surface of the die may also be coated with a low friction material such as polytetrafluoroethylene.

Abstract: The invention is a method for producing pelletized whole fuzzy cottonseed. The method comprises selectively delivering a measured amount of linted cottonseed to a screw extruder. The screw extruder having a bore and screw that decreases in diameter from one distal end to the other. Thereby, the linted cottonseed is subjected to predetermined increases in pressure and ground to a pasty oatmeal-like consistency before being extruded at the output end to a delivery system feeding the pellet forming mechanism having as its output pelletized linted cottonseed.

Abstract: A food product comprising continuous aligned bundles of formed fibers extending between faces of the food product is provided. The fibers in this food product are newly formed and fixed during its preparation. This novel food product may be prepared by forcing dough to move along an axis extending through a passageway toward an axial opening at a far end of the passageway, while transferring heat to at least that portion of the moving dough proximal said second end and controlling the heat transfer and speed of movement of the dough such that fibrous food product with essentially aligned axial fibers egresses through said opening.

Abstract: A method for food extrusion comprising the steps of: a) releasably installing an extrusion container having generally elliptically shaped open cavity with a frustro-conical shaped bottom terminated by a circular outlet on a base plate of an extrusion assembly; b) placing a food product to fill the cavity of the extrusion container, the food product including at least one soft constituent such as soft ice cream and the like; c) activating an elliptically frustro-conical shaped piston via a manual arm by applying pressure on the piston to downwardly push the food product contained in the cavity of the extrusion container, the piston being coaxial to the cavity and adapted to slidably engage the same; d) extruding the food product by providing circular downward flowing of the same with variable speed through the cavity down to the outlet of the extrusion container while performing a blending of air into the food product and twisting of the same; and e) collecting the food product being extruded from the containe

Abstract: A method of forming clamshell shaped ground meat food article comprising the selective alignment of the meat fibers thereby producing a clamshell shape when cooked. The meat fibers are aligned through the extrusion of the ground meat through a closed channel to an aperture. The ground meat is briefly detained at the aperture while the aperture is closed resulting in a realignment of the fibers. The aperture is then opened allowing a predetermined amount of meat to pass through the diaphragm, upon which the diaphragm is closed to sever the predetermined amount. The severed portion is then cooked whereby the contraction of muscle fibers form the desired shape.

Abstract: An apparatus and method for food extrusion is provided. The apparatus includes a substantially circular plate having a plurality of holes in an offsetting arrangement thereon. The arrangement of the holes provide food extruded through the apparatus with a shape which approximates the arrangement.

Abstract: Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous material having a DE of from 5 to 45, and optionally, non hydrolyzed amylaceous material, a sugar or a phosphate. The snack has a diameter of 10 to 20 mm, a length of 30 to 100 mm, or both, and can be coated with a chocolate or sugar coatings.

Abstract: The present invention concerns a method for producing a corrugated pasta sheet, facilitating the adherence of the sauce to the surface, in which the pasta sheet is obtained by forcibly extruding the dough through a slot in a die plate, comprising the stages during which at least one surface of the sheet is crimped repeatedly using at least one raised arm-type flexible, elasticized blade whose free end comes into contact with the sheet. The blade is inflected reciprocally by the dragging action exerted on it by the sheet as it passes through the slot and by the returning action produced by its elastic properties. An apparatus putting into operation the method described above also forms part of the invention.

Abstract: A process for shaping into a granular form a delivery system for the controlled release of flavor or fragrance compounds. This process includes the steps of preparing a mixture of a continuous phase carrier containing a volatile flavor or fragrance compound or composition finely divided therein and having a low water content. This guarantees that the glass transition temperature of the mixture is the glass transition temperature of the final product. The mixture is then heated within a screw extruder to a temperature of between 90 and 130° C. to form a molten mass, the molten mass is extruded through a die and then chopped as it exits the die. The latter step is performed at a temperature above the glass transition temperature of the carrier.

Abstract: A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a color is added to the second portion or batch to provide a second color. Each of the first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion. A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5% moisture content.

Abstract: The present invention relates to a process for extruding ice cream, said process comprising delivering a plurality of ice cream flows to a nozzle characterized in that, one or more of said ice cream flows are divided into a plurality of additional flows within said nozzle before extrusion of said flows. The invention furthermore relates to an apparatus and novel ice cream products.

Abstract: A preferred method of the present invention includes the steps of: (1) providing a mass of dough; (2) providing a length of dough delivery conduit; (3) detaching a first portion of dough from the mass of dough; (4) delivering the first portion of dough into the dough delivery conduit; (5) detaching a second portion of dough from the mass of dough; (6) delivering the second portion of dough into the dough delivery conduit to form a stream of dough within the dough delivery conduit; (7) passing the stream of dough toward a dough piercing sharp for dividing the stream of dough, and; (8) forming the stream of dough into a plurality of dough pieces. Preferably, the step of delivering the portions of dough comprises utilizing a piston.

Abstract: A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. In some embodiments, improved dough products are produced. The improved dough products following frying have improved freeze/thaw cycling performance and can be microwave cooked to yield a tender dough with desirable characteristics. The improved dough can be described by the degree of expansion and its cooking properties.

Abstract: The process provides particulate flavor compositions having a flavor oil fixed in a particulate polyol material. It consists in mixing a mono- or disaccharide, a polysaccharide and water with a minor but flavor effective amount of a flavor oil such that the resulting particular flavor compositions possess a Tg below room temperature, and extruding the resulting homogeneous substrate at a temperature to form a melt which on cooling solidifies as a hard rubbery amorphous material having the flavor oil entrapped therein.