An extruder with a non-stop die change device includes an extrusion cavity, a die change device located at the outlet of the extrusion cavity, and a first die and a second die that are connected to the side wall of a housing of the die change device. A transfer channel is provided in a movable block of the die change device. When the movable block moves to a first position in the housing, the transfer channel communicates to the extrusion cavity with a first channel, and when the movable block moves to a second position in the housing, the transfer channel communicates to the extrusion cavity with a second channel. Therefore, die change and product type change can be achieved without stopping the extruder. If a die is blocked, the extruder does not need to stop for changing a new die.

Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.

A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p<gas critical pressure.

A dough-based food product, an apparatus and method for production thereof. A food product matrix to be foamed includes a proportion of a starch-containing raw material and a proportion of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p<gas critical pressure.

A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p<critical pressure of the gas.

A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p<critical pressure of the gas.

A popcorn extruder includes a feeder, a popping chamber, a heating device, an unloading device, and a discharge tube. The chamber is a vertical cylindrical barrel. Said heating device and said unloading device are installed on top of the barrel and at the bottom of the barrel, respectively. Said feeder has a discharge end connected with the upper-end side wall of the chamber. Said discharge tube has one end installed at the upper-end side wall of the chamber. Said unloading device has a conical structure. Said conical structure is located in the chamber, and said conical structure has the tapered end facing up. Said heating device includes a fan, an air duct and a heater installed in the air duct; said fan is connected with one end of the air duct; and said air duct has the other end inserted in the chamber and is adjacent to the conical structure.

Described are food products including doughs, extrudates, and finished food products derived therefrom, that contain zein protein, e.g., zein protein ingredient, wherein the zein protein improves processing or textural characteristics of the food product.

Described are food products including doughs, extrudates, and finished food products derived therefrom, that contain zein protein, e.g., zein protein ingredient, wherein the zein protein improves processing or textural characteristics of the food product.

A puffed food composition having crispy texture, unlikely to stick to teeth, and exhibiting suppressed astringent taste is provided. The puffed food composition includes an edible plant, 3 mass % or more of insoluble dietary fibers, 5 mass % or more of starch, and 4 mass % or more of protein. The particle size d60 of particles in a dispersion liquid of the puffed food composition after disturbance is 0.3 to 1,000 μm, the maximum particle size of particles in a dispersion liquid of the puffed food composition before disturbance is 200 μm or more, and the minimum differential value is −100 kN/m.sup.2% or less.