A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

A method for producing a confectionary product (1), comprises the steps of extruding a confectionary substance to form a confectionary string, shearing an end portion (5) from a remaining part (7) of the confectionary string (2), resting the end portion (5) on a conveying surface (8) already before the separation of the end portion (5) and completing the separation of the end portion (5) from the remaining part (7) of the confectionary string (2) while the end portion (5) is resting on the conveying surface (8).

Traditional methods of hash production are very labor intensive, and the skills of the individual play a key role in defining the quality of the finished product. Hash production requires multiple steps and lacks automation, and thus, it is not easily scaled and very costly for commercial production. The present disclosure relates to hashish product comprising a cohesive mass of isolated cannabis trichomes and having substantially uniform characteristics and to a process of making same. The process comprises providing isolated cannabis trichomes; mixing the isolated cannabis trichomes under conditions sufficient to obtain a substantially homogeneous resinous mixture; and retrieving at least a portion of the mixture through an extrusion die to obtain the hash product.

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

A starch-containing solid composition having both preferable elasticity during water retention and low viscosity during water retention when heated under water-containing conditions is provided. The starch content in the composition is 20 mass% or more in terms of dry mass. 300 pieces/mm2 or less of starch grain structures are observed in a 6% suspension of a pulverized product of the composition. The gelatinization peak temperature is below 120° C. as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50° C. to 140° C. at a heating rate of 12.5° C./min. The degree of gelatinization of starch in the composition is 50 mass% or more. For the composition, value α is 60% or less, and value β is 35% or more.

A starch-containing solid composition having both preferable elasticity during water retention and low viscosity during water retention when heated under water-containing conditions is provided. The starch content in the composition is 20 mass% or more in terms of dry mass. 300 pieces/mm2 or less of starch grain structures are observed in a 6% suspension of a pulverized product of the composition. The gelatinization peak temperature is below 120° C. as measured using a rapid viscoanalyzer when a 14 mass% water slurry of the pulverized composition is heated from 50° C. to 140° C. at a heating rate of 12.5° C./min. The degree of gelatinization of starch in the composition is 50 mass% or more. For the composition, value α is 60% or less, and value β is 35% or more.

The present invention relates to a food product such as a snack comprising at least one sealed edible hollow container filled with free flowable edible solids; wherein the container is configured to release the edible solids in order to be consumed in its present form or reconstituted with a liquid. The present invention also relates to a process of making such a snack. For instance the snack is a cereal-based biscuit filled with an instant coffee powder.

The present invention relates to a food product such as a snack comprising at least one sealed edible hollow container filled with free flowable edible solids; wherein the container is configured to release the edible solids in order to be consumed in its present form or reconstituted with a liquid. The present invention also relates to a process of making such a snack. For instance the snack is a cereal-based biscuit filled with an instant coffee powder.

An improved rotary head extruder has at least one rotatable auger disposed within a single barrel and having an upstream end and a downstream end. The extruder has a die assembly that includes (i) a stator having a stator head at the downstream end of the at least one rotatable auger and a stationary plate surrounding an outlet end of the stator downstream from the single barrel and (ii) a rotatable plate downstream and spaced apart from the stationary plate to define a die gap. The apparatus includes a heating mechanism to maintain, within a predefined temperature range, one or more of the temperature of the die assembly or an extrudable composition disposed in the die gap.