Process of making a product containing at least partially...

Details Process of making a product containing at least partially... Process of making a product containing at least partially...

2006-07-17

2010-12-14

Weier, Anthony (Department: 1781)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

C426S657000, C426S804000, C426S580000, C426S583000

Reexamination Certificate

active

07851010

ABSTRACT:
The present invention relates to a dietary composition produced by a process involving extruding a protein containing product and water through an extruder (e.g., at about 50-about 450 rpm and at a temperature of about 40° to about 120° C., wherein the residence time of the protein containing product (e.g., whey protein isolate) in the extruder is about 15-about 90 seconds) to produce the dietary composition, wherein the dietary composition contains partially denatured protein containing product or totally denatured protein containing product or mixtures thereof. The present invention also concerns a food product containing at least one food ingredient and a dietary fiber composition. The food product is produced by a process involving extruding the dietary composition and at least one food ingredient and water to produce the food product; the dietary composition produced by a process involving extruding a protein containing product and water through an extruder to produce the dietary composition, wherein the dietary composition contains partially denatured protein containing product or totally denatured protein containing product or mixtures thereof.

REFERENCES:
patent: 3870805 (1975-03-01), Hayes et al.
patent: 4315954 (1982-02-01), Kuipers et al.
patent: 4338340 (1982-07-01), Morimoto et al.
patent: 5413804 (1995-05-01), Rhodes
patent: 6607777 (2003-08-01), Walsh et al.
patent: 7235276 (2007-06-01), Allen et al.
Singh et al, “Selected Characteristics of Extruded Blends of Milk Protein Raffinate or Nonfat Dry Milk with Corn Flour” Dept. of Food Science, pp. 285-302. 1991.

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