Abstract: The invention provides a confectionery bar 110 comprising a rippled wafer 112 comprising a base portion 116 and two lobes 118, enrobed in a layer 114 of chocolate. The base portion 116 and the lobes 118 define between them a channel 120. A cylindrical bar 122 of caramel partly fills the channel 120. The lobes 118 are convoluted portions of wafer ribbon. The invention also encompasses a rippled wafer having a channel shaped cross section and a rippled wafer comprising two lobes, and provides a method and apparatus for forming rippled wafers.

Abstract: Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

Abstract: The present invention relates to protein pellets including wheat gluten, characterized in that the gluten has: a water retention capacity, determined according to a test A, of between 40 and 160%, preferably between 100 and 150%; and a viscoelastic behaviour, according to the Chopin Alveograph, determined at a P/L parameter value of between 3 and 10, preferably between 3 and 8.

Abstract: A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising: a flour mixture comprising one or more flours, sodium bicarbonate, optional additives selected from processing aids, salts, colourants and, water; adding the mixture into an extruder; adding an aqueous gelling agent to the extruder; extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate; allowing the extrudate to expand to form a porous product; drying the product, and milling the dried product to form a crumb.

Abstract: The present invention includes a method for constructing a folded food product such as a burrito. On the premises of a restaurant, a dough ball flattened between heated platens to make a wrapper, e.g. a tortilla. The tortilla is cooked and placed onto a carrier. The carrier is advanced down the line and one or more ingredients are placed on the tortilla. The ingredients on the tortilla are mixed together with the help of a spatula. The preparer may temporarily raise an edge of the tortilla to help contain the ingredients as they are mixed. The burrito is finished off by folding and rolling the tortilla around the commingled ingredients.

Abstract: A method and apparatus for beating and rolling a fermented dough belt between rolling members to release surplus fermentation gases in the dough belt has a first rolling member having a plurality of rolling rollers. Each rolling roller of the plurality moves sequentially upstream from downstream and beats and rolls the dough belt. A second large diameter conveying rolling member conveys and moves the dough belt between the first and the second rolling members.

Abstract: A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.

Abstract: A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.

Abstract: The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Abstract: A composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber and a non-gelling dietary fiber in a weight ratio of from about 5:1 to about 1:2.5; a coating component and a wetting component in a weight ratio of from about 20:1 to about 1:1; wherein a weight ratio of coating component plus wetting component to said gelling dietary fiber or said non-gelling dietary fiber is from about 25:1 to about 1:5 is disclosed. Also disclosed herein is a composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber; a non-gelling dietary fiber; and an amount of a coating component sufficient to coat the particles of the gelling dietary fiber, such that the water-absorbing ability is reduced and the organoleptic properties of the composition are improved. Methods of promoting gastrointestinal and/or cardiovascular health are also included.

Abstract: Disclosed is the preparation of beverage-containing snack food product. A precursor to such a product comprises a farinaceous dough material such as pretzel, pizza or pasta dough which surrounds and encases a solidified beverage material. The solidified beverage material is prepared by combining a liquid beverage such as beer with a gelling agent such as gelatin. When such a precursor is fried, a snack food product is provided which is in the form of a relatively crisp shell of fried dough surrounding a beverage which has been liquefied by the process of frying. The snack food precursor products can be frozen and stored after preparation instead of being immediately fried.

Abstract: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.

Abstract: Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.

Abstract: Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving.

Abstract: Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.

Abstract: The present disclosure provides for improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed.

Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

Abstract: The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

Abstract: Disclosed is a sheeted, baked, and fried snack chip formed by cooking grain in a heated cooking solution to form cooked grain; mixing the cooked grain with masa flour while the cooked grain is still moist to form a hybrid mix; hydrating the hybrid mix to form a dough; sheeting the dough to form a dough sheet; cutting chip-shaped dough pieces from the dough sheet, and then baking and frying the chip-shaped dough pieces to form the final snack chips. The grain may be pre-soaked prior to cooking. The grain may also be colored with a colorant to impart a color to the cooked grain that makes it visually distinct from a primary color of the dough. If a colorant is used, it may be accomplished in association with the pre-soaking step or in association with the cooking step. The grain may be rice.

Abstract: A composition comprising from about 3% d.s.b. to about 35% d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10% d.s.b. to about 50% d.s.b. of a second starch; and from about 15% d.s.b. to about 87% d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15% total weight to about 25% total weight water at a temperature from room temperature to about 200° C., to yield an extruded composition comprising less than about 5% total weight water.

Abstract: A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible nutritive edible composite material possessing an average extensibility of at least about 100%, such that the composite material is capable of being processed by extrusion, sheeting or molding operations that require extensibility. The composite material is further processed, to create a food product comprising at least about 15% protein.

Abstract: A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such that the resultant snack piece, when resting upon a flat surface, has an apex and a base of equal height. This is achieved by making the mold such that the centroid of the snack piece lies in a plane that is parallel to a plane formed by the vertices of the snack piece. The snack pieces can then be efficiently nested or stacked.

Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.

Abstract: The invention is a grain powder composition containing (A) wheat flour, (B) an gelatinized modified starch, and (C) wheat protein, wherein a mass ratio of (A)/(B) is 55/45 to 85/15, and a content of (C) is 0.5 to 4 parts by mass with respect to the total 100 parts by mass of (A) and (B).

Abstract: The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between 0-20% by weight. The snack chips can be formed from dough containing 30-100% by weight of chicken or turkey and having a protein content equal to, or above 3% by weight. The dough can also have a moisture content of approximately 20-70% by weight. To achieve the targeted moisture content, dry dough products, such as corn masa, potatoes, or rice, can be mixed with the turkey or chicken. Add back, or partial drying can also be used to reduce the moisture content. Dry ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.

Abstract: The present invention relates to a moisture resistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.

Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.

Abstract: Improved processes are provided for the production of grain-based products and especially multi-grain chips. The preferred process makes use of a single mixture of dry ingredients containing respective starch fractions having different levels of gelatinization. The starting mixture is preconditioned and extruded so as to form the mixture but without any substantial additional gelatinization of the starches. Moisture is added to the mixture during both preconditioning and extruding such that the extrudate exhibits both different levels of gelatinization in the starches therein, and also has portions with different levels of moisturization.

Abstract: A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix.

Abstract: A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread crumbs and sugar baked together forming a baked mixture, and a mixture of vegetable fat and the baked mixture forming an intermediate product, the intermediate product being roasted and having a reddish-brown coloration characteristic of frying.

Abstract: Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure.

Abstract: Embodiments described herein include an extruded food product comprising a soy protein; up to about 15% insoluble fiber; and up to about 15% soluble fiber. In one embodiment, the soluble fiber is inulin.

Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including dry blending, hydrating, and working dough in an extruder having a unique screw configuration. The new process uses very little water and emits no waste water.

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 stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Abstract: The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step comprises a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

Abstract: A flavour release material comprising a vegetable fibrous material with natural or artificial cavities and a solution comprising at least one lipophilic flavouring and at least one lipophilic component, such as an oil or a fat, is disclosed. The disclosed solution is applied to the cavities to provide controlled release of flavouring. A food product comprising the flavour release material and a method of producing the flavour release material are also disclosed.

Abstract: Snack foods are prepared, at least in part, from potato flakes and/or potato granules which are derivable from potatoes in which the starch has a higher than normal amylopectin content, for example, waxy potatoes. The snack foods have improved texture and appearance.

Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.

Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.

Abstract: The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.

Abstract: Disclosed herein are snacks comprising a material comprising bread, wherein the material has a thickness not less than 1.0 mm and not more than 5.0 mm; and a moisture content not less than 1.0 mass % and not more than 5.9 mass %. The snacks have curled outer edges. Also disclosed are foods like a snack comprising a material comprising bread, wherein the material has a thickness not less than 1.0 mm and not more than 5.0 mm, and a moisture content not less than 1.0 mass % and not more than 5.9 mass %. The foods like a snack have curled outer edges.

Abstract: A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulin decreases viscoelasticity whereas the surfactant decreases adhesiveness. The additive decouples the relationship between water content and the adhesiveness and viscoelasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up.

Abstract: The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble dietary fiber in an amount not less than 25% by mass. The water-soluble dietary fiber enriching agent contains a low-molecular weight water-soluble dietary fiber, and does not deteriorate the mouthfeel of the food obtained using the same.

Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

Abstract: Disclosed herein are methods for producing a snack comprising the steps of rolling out a material comprising of bread and heating the material until a moisture content of the material decreases to a predetermined moisture content that is less than an original moisture content of the material. The resulting product has a curled edge. The resulting product can be seasoned. Also disclosed are snacks produced from the methods herein and foods like a snack produced from the methods disclosed herein.