The present invention relates to a solid vegetable fat granulate, or composition thereof, a process for its preparation, as well as food products comprising the same, where the granulate mimics the organoleptic properties of granulate typically dispersed throughout ground or minced meat-based food products. In one aspect, the present invention provides a process for preparing vegetable fat granulate, said process comprising the steps of: i) providing a solid vegetable fat, or composition thereof, for extrusion, ii) extruding the solid vegetable fat, or composition thereof, through a die and cutting so as to form vegetable fat granulate; wherein the process is adapted such that during extrusion and cutting in step ii) the solid vegetable fat, or composition thereof, exhibits a hardness such that the vegetable fat, or composition thereof, fractures under a force of no less than 1.5 kgf (14.71 N), as, for instance, determined by the bending test in the description.

The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

A device for producing a high density compact livestock feed from a loose granular material according to various embodiment can include a source for supplying a loose granular material to be treated and moving the treated material through a series of successive treatment zones. Rotatable screws are provided within an extruder to compress and transport the treated material a die. The treated material is pressed through the die while a two-dimensional cross-section compression is applied to the treated material.

An improved, high-capacity die assembly (10) for a food or feed extruder (12) is provided and is particularly useful for the production of high quality aquatic feeds. The die assembly (10) includes a mount (20), which is secured to the discharge end of an extruder barrel (14), with a plurality of tubular die components (22, 24) coupled with the mount (20). Each component (22,24) includes wall structure (38) defining an outwardly diverging tubular chamber (40) with a die plate assembly (50) coupled to the outer end of the wall structure (38). A flow diverter element (54) is located within each chamber (40) and has a large diameter end adjacent the assembly (50) and a smaller diameter end closer to the chamber inlet. The assembly (50) has a plurality of openings (52) outboard of the element (54).

Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

A pearl arare structure includes a biscuit body that is in a three-dimensional form having a predetermined thickness and a mixture that is mixed in the biscuit body. The mixture includes a cotton-like sweety filling and a plurality of pearls, so that the pearl arare, when being consumed, exhibits a new mouthfeel of both arare and pearls to thereby enhance the product value of the arare. A manufacturing method of the pearl arare includes steps of subjecting a pearl raw material to stirring, steaming, and sugar adding so as to be shaped into pearls; steps of subjecting a cotton candy raw material to cooking, and whisking and stirring to form a cotton-like sweety filling; a step of mincing biscuit into biscuit flakes; and steps of subjecting a predetermined amount of the pearls, the cotton-like sweety filling, and the biscuit flakes to mixing, cooling, rolling, and then cutting.

A pearl arare structure includes a biscuit body that is in a three-dimensional form having a predetermined thickness and a mixture that is mixed in the biscuit body. The mixture includes a cotton-like sweety filling and a plurality of pearls, so that the pearl arare, when being consumed, exhibits a new mouthfeel of both arare and pearls to thereby enhance the product value of the arare. A manufacturing method of the pearl arare includes steps of subjecting a pearl raw material to stirring, steaming, and sugar adding so as to be shaped into pearls; steps of subjecting a cotton candy raw material to cooking, and whisking and stirring to form a cotton-like sweety filling; a step of mincing biscuit into biscuit flakes; and steps of subjecting a predetermined amount of the pearls, the cotton-like sweety filling, and the biscuit flakes to mixing, cooling, rolling, and then cutting.

The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.

The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.