Devices, systems, and methods for real-time food production are disclosed. Extrusion can include including evaluating and controlling one or more production devices to produce desirable food products. Evaluation can be performed by an evaluation system including a convolutional neural network to determine a bulk density value. Control can be performed by a machine learning model on the basis of the bulk density value. Control can include determination of real-time settings for production device parameters.

Disclosed are controlled release particles including: (a) a flavor oil; (b) a plant derived fat; (c) a plant derived wax; (d) a plant derived surfactant; and (e) optionally an anti-oxidant. The particles are particularly useful as a flavor delivery system of a personal care product, an oral care product, a powdered food product, a fluid food product, a powdered nutritional supplement, a fluid nutritional supplement, a bakery dough, a dairy product, a savory food product, a noodle bowl and a non-animal based meat analogue.

Disclosed are controlled release particles including: (a) a flavor oil; (b) a plant derived fat; (c) a plant derived wax; (d) a plant derived surfactant; and (e) optionally an anti-oxidant. The particles are particularly useful as a flavor delivery system of a personal care product, an oral care product, a powdered food product, a fluid food product, a powdered nutritional supplement, a fluid nutritional supplement, a bakery dough, a dairy product, a savory food product, a noodle bowl and a non-animal based meat analogue.

A device for transferring molten proteinaceous extrudate material from the exit of an extrusion cooker barrel to a cooling die whilst promoting or maintaining laminar flow of said molten extrudate.

A device for transferring molten proteinaceous extrudate material from the exit of an extrusion cooker barrel to a cooling die whilst promoting or maintaining laminar flow of said molten extrudate.

A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

An edible powder formed of particles smaller than a film thickness, a predetermined component, and an edible liquid having a mass 35% or less of a mass of the powder are kneaded to generate a plastic solid material containing a liquid. The solid material is extruded from a mold to plastically deform the solid material and a predetermined cross-sectional shape is imparted to the solid material. The solid material having the predetermined cross-sectional shape is sliced with a cutting edge so as to have a film shape having a predetermined thickness.

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

The present invention relates to a food production device, configured to provide texture to a mass of viscoelastic food-stuff material, which comprises an outer member (10), an inner member(21), which is disposed in an interior of the outer member (10) and a lid (22). A texturizing chamber (2) of the device is formed between the outer member (10) and the inner member (21), for receiving and retaining the mass of viscoelastic foodstuff material during use, and the lid (22) is configured to close-off the texturizing chamber (2) from its surroundings. The outer member (10) and the inner member (21) are rotatable with respect to each other to effect a shear stress with the outer member (10) and the inner member (21), which is configured to act onto the foodstuff material in the texturizing chamber (2). The outer member (10) comprises a bottom wall (12) at a bottom end of the outer member (10) and a top end opening at a top end of the outer member. The lid (22) is configured to be mounted at the top end of the outer member (10) to close-off the top end opening.

The present invention relates to a food production device, configured to provide texture to a mass of viscoelastic food-stuff material, which comprises an outer member (10), an inner member(21), which is disposed in an interior of the outer member (10) and a lid (22). A texturizing chamber (2) of the device is formed between the outer member (10) and the inner member (21), for receiving and retaining the mass of viscoelastic foodstuff material during use, and the lid (22) is configured to close-off the texturizing chamber (2) from its surroundings. The outer member (10) and the inner member (21) are rotatable with respect to each other to effect a shear stress with the outer member (10) and the inner member (21), which is configured to act onto the foodstuff material in the texturizing chamber (2). The outer member (10) comprises a bottom wall (12) at a bottom end of the outer member (10) and a top end opening at a top end of the outer member. The lid (22) is configured to be mounted at the top end of the outer member (10) to close-off the top end opening.