Reduced calorie puffed snack food products

Details Reduced calorie puffed snack food products Reduced calorie puffed snack food products

1984-02-27

1985-05-14

Yeung, George

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426302, 426448, 426804, 426808, A23L 118, A21D 1308

Patent

active

045172048

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.

REFERENCES:
patent: 3023104 (1962-02-01), Battista
patent: 3157518 (1964-11-01), Battista
patent: 4143163 (1979-03-01), Hutchison et al.
patent: 4394397 (1983-07-01), Lometillo et al.
patent: 4451490 (1984-05-01), Silverman et al.

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