Method for preparing food products by means of co-extrusion, viscous gelling solution and system for co-extrusion of food products
US11910812B2 · kind B2 · utility
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1References
24Claims
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Key dates
| Filing date | Apr 20, 2016 |
| Grant date | Feb 27, 2024 |
| Priority date | — |
| Expiry date | May 21, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a method for preparing food products by means of co-extrusion, wherein at least two casing material components are mixed to make a viscous gelling solution. This viscous gelling solution is subsequently co-extruded whereby the gelling solution is forming the external layer of an extruded strand of food dough. The invention also relates to a viscous gelling solution obtainable by such method as well as a system for co-extrusion of food products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.