Reduced calorie puffed snack food products
US4517204A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 27, 1984 |
| Grant date | May 14, 1985 |
| Priority date | — |
| Expiry date | Feb 27, 2004 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
In a process for manufacturing reduced calorie puffed snack products, edible meal or flour is mixed with hydrophilic polysaccharide coated microcrystalline cellulose and sufficient moisture to form a puff extrudable batter. The batter is cooked in a cooking extruder under puff extrusion cooking conditions and extruded to form collets. The collets may then be baked to reduce the moisture content of the collets to below about 2% by weight, sprayed with oil and dusted with flavoring. Microcrystalline cellulose coated with a hydrophilic polysaccharide does not inhibit the expansion (puffing) characteristics of the batter upon extrusion.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.