A method is described of using a surface-reacted calcium carbonate as an extrusion aid for the production of a puffed polysaccharide-based material, excluding fibrillated cellulose-containing materials. In embodiments, the surface-reacted calcium carbonate is a reaction product of ground natural calcium carbonate (GNCC) or precipitated calcium carbonate (PCC) with carbon dioxide.

A method is described of using a surface-reacted calcium carbonate as an extrusion aid for the production of a puffed polysaccharide-based material, excluding fibrillated cellulose-containing materials. In embodiments, the surface-reacted calcium carbonate is a reaction product of ground natural calcium carbonate (GNCC) or precipitated calcium carbonate (PCC) with carbon dioxide.

An apparatus and method for producing flake-like cereal without the use of a flaking mill.

An apparatus and method for producing flake-like cereal without the use of a flaking mill.

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 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.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.

An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wide variety of fine particles such as flour and powder can be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form hard, dense extruded collets with randomly asymmetrical shapes. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. Using the equipment described, raw materials other than the typically used corn meal are produced, while maintaining the desired bulk density, texture, and crunch of random extruded products.

The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC-CO.sub.2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.

The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC-CO.sub.2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.