Fat-containing product structure and preparation thereof

Details Fat-containing product structure and preparation thereof Fat-containing product structure and preparation thereof

1996-10-29

1998-10-13

Cano, Milton

Food or edible material: processes, compositions, and products

Processes

Molding, casting, or shaping

426100, 426103, 426282, 426284, 426512, 426514, 426660, A23P 112

Patent

active

058209123

ABSTRACT:
A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.

REFERENCES:
patent: 1492600 (1924-05-01), Laskey
patent: 1518587 (1924-12-01), Laskey
patent: 1556617 (1925-10-01), Laskey
patent: 1628251 (1927-05-01), Laskey
patent: 1649307 (1927-11-01), Hunter
patent: 3307503 (1967-03-01), Elmer, Jr. et al.
patent: 3824196 (1974-07-01), Benbow et al.
patent: 4468185 (1984-08-01), Jansen
patent: 4563358 (1986-01-01), Mercer et al.
patent: 4834635 (1989-05-01), Groen
patent: 5000969 (1991-03-01), Beer
patent: 5378483 (1995-01-01), Fazio et al.
patent: 5439695 (1995-08-01), Mackey
Beckett et al., "The Cold Extrusion of Chocolate", Food and Bioproducts Processing, Transactions of the Institute of Chemical Engineers, Part C, vol. 72, No. Ca, pp. 47-54, Mar. 1994.

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