Process for producing an expanded foodstuff

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing

Reexamination Certificate

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C426S445000, C426S447000, C426S448000

Reexamination Certificate

active

07666460

ABSTRACT:
A process for producing a set expanded foodstuff comprises the step of passing a soft expanded foodstuff composition at a first temperature and a first pressure into a setting region at a second temperature, the second temperature being lower than said first temperature. The soft expanded foodstuff composition is cooled and set in the setting region at a second pressure which is lower than said first pressure. A process for producing a set expanded foodstuff, comprises the steps of passing a soft foodstuff composition which may be in at least a partially expanded condition and which contains a vaporisable expandingagent, at a first temperature and a first pressure into a setting region at a second temperature, said second temperature being lower than said first temperature. The soft foodstuff composition is cooled and set in the setting region at a second pressure which is lower than said first pressure so as to expand or further expand the foodstuff composition by evaporation of the vaporisable expanding agent.

REFERENCES:
patent: 3989853 (1976-11-01), Forkner
patent: 4259359 (1981-03-01), Spicer
patent: 4331690 (1982-05-01), Bradshaw
patent: 4623546 (1986-11-01), Holay et al.
patent: 4744993 (1988-05-01), Bisson et al.
patent: 4839193 (1989-06-01), Mange et al.
patent: 4869911 (1989-09-01), Keller
patent: 5132133 (1992-07-01), Huber et al.
patent: WO 97/34503 (1997-09-01), None

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