Production of low calorie, extruded, expanded foods having a high fiber content

US8163324B2 · kind B2 · utility

Assignee

• Kraft Foods Global Brands LLC · US

Inventors

• Jeanny E. Zimeri · Budd Lake, US
• Lynn Haynes · Morristown, US
• Allan Olson · Kalamazoo, US
• Vijay K. Arora · Montvale, US
• Louise Slade · Morristown, US
• Harry Levine · Morristown, US
• Meera Kweon · Saskatoon, CA

Key dates

• Filing date: Dec 4, 2009
• Grant date: Apr 24, 2012
• Expiry date: Feb 6, 2030

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L7/117
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.