# US 11,896,039 B2 · Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients

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- Number: US 11,896,039 B2
- Document ID: US11896039B2
- Status: Granted
- Kind: B2
- Application number: 17/862,401
- Filed: 2022-07-11
- Published: 2022-12-08
- Granted: 2024-02-13
- Earliest claimed: 2017-07-18
- Assignees: GHL Specialty Flours, LLC
- Applicants: GHL Specialty Flours, LLC
- Inventors: John M. Lipscomb; Omar I. Rodriguez
- Web page: https://patentgrep.com/patent/US11896039B2

## CPC

- A21D 2/186: {Starches; Derivatives thereof}
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A21D 13/066: Gluten-free products
- A21D 13/42: Tortillas
- A21D 13/43: Flatbreads, e.g. naan
- A23D 7/0053: {Compositions other than spreads}
- A23D 7/04: Working-up
- A23G 9/32: characterised by the composition {containing organic or inorganic compounds}
- A23G 9/34: characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40)
- A23G 9/38: containing peptides or proteins (characterised by the dairy products used A23G9/40)
- A23G 9/42: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G9/34)
- A23L 7/10: Cereal-derived products
- A23L 7/126: Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
- A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)}
- A23L 19/18: Roasted or fried products, e.g. snacks or chips
- A23P 30/20: Extruding
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

## Abstract

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.

## Claims

### Claim 1

A method of making a food product or an ingredient for a food product comprising:
(a) providing (i) an extruder, and (ii) an admixture comprised of at least 25% starch and no greater than 30% moisture;
(b) subjecting the admixture to an ultrahigh extrusion pressure of at least 2000 PSI while the admixture is within the extruder; and
(c) extruding the admixture from the extruder in the form of an extrudate expelled out the extruder, the extrudate comprised of a cold-water soluble extrusion-modified starch.

### Claim 2 (depends on 1)

The method of claim 1, wherein the extrudate is comprised of at least 15% pregelatinized starch.

### Claim 3 (depends on 2)

The method of claim 2, wherein the extrudate is comprised of at least 30% pregelatinized starch.

### Claim 4 (depends on 1)

The method of claim 1, wherein the cold-water soluble extrusion-modified starch in the extrudate comprises a cold water-soluble extrusion-modified starch gellant.

### Claim 5 (depends on 4)

The method of claim 4, wherein the cold water-soluble extrusion-modified starch gellant in the extrudate forms a hydrocolloid gel when mixed with water.

### Claim 6 (depends on 4)

The method of claim 4, wherein the cold water-soluble extrusion-modified starch gellant in the extrudate forms a temperature-stable emulsion when mixed with water.

### Claim 7 (depends on 6)

The method of claim 6, wherein the cold water-soluble extrusion-modified starch gellant in the extrudate forms a physically stable emulsion when mixed with water.

### Claim 8 (depends on 2)

The method of claim 2, wherein the cold water-soluble extrusion-modified starch gellant in the extrudate forms a hydrocolloid gel and comprises one of a temperature-stable and a physically stable emulsion when mixed with water.

### Claim 9 (depends on 2)

The method of claim 2, wherein the cold water-soluble extrusion-modified starch gellant in the extrudate forms a hydrocolloid gel that comprises a temperature-stable and a physically stable emulsion when mixed with water.

### Claim 10 (depends on 1)

The method of claim 1, wherein the extrudate comprises a flour having a minimum breakdown viscosity of at least 800 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 11 (depends on 1)

The method of claim 1, wherein the extrudate comprises a flour having a maximum breakdown viscosity of no more than 1200 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 12 (depends on 1)

The method of claim 1, wherein the extrudate comprises a flour having a minimum final viscosity of at least 3700 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 13 (depends on 1)

The method of claim 1, wherein the extrudate comprises a flour having a maximum final viscosity of no more than 9000 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 14 (depends on 1)

The method of claim 1, wherein the extrudate comprises a flour having a minimum setback viscosity of no less than 2250 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 15 (depends on 1)

The method of claim 1, wherein the extrudate comprises a flour having a maximum setback viscosity of no greater than 2600 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 16 (depends on 1)

The method of claim 1, wherein the extrudate is a flour having a minimum breakdown viscosity of at least 800 centipoise, a minimum final viscosity of at least 3700 centipoise, and a minimum setback viscosity of no less than 2250 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 17 (depends on 16)

The method of claim 16, wherein the flour also has a minimum first peak viscosity of at least 2500 centipoise and a minimum final trough viscosity of at least 2000 centipoise.

### Claim 18 (depends on 17)

The method of claim 17, wherein the standard flour pasting cycle comprises the AACC1/Cereals & Grains standard method for wheat and rye flour.

### Claim 19 (depends on 1)

The method of claim 1, wherein the extrudate is a flour having a maximum breakdown viscosity of no more than 1200 centipoise, a maximum final viscosity of no more than 9000 centipoise, and a maximum setback viscosity of no more than 2600 centipoise when the flour is tested using a standard flour pasting cycle with a Rapid Visco Analyzer.

### Claim 20 (depends on 19)

The method of claim 19, wherein the flour also has a maximum first peak viscosity of at least 5000 centipoise and a maximum final trough viscosity of at least 3500 centipoise.

### Claim 21 (depends on 20)

The method of claim 20, wherein the standard flour pasting cycle comprises the AACC1/Cereals & Grains standard method for wheat and rye flour.

### Claim 22 (depends on 1)

The method of claim 1, wherein the extrudate is a flour having a minimum breakdown viscosity of at least 800 centipoise, a minimum final viscosity of at least 3700 centipoise, and a minimum setback viscosity of no less than 2250 centipoise when 4.00±0.01 grams of the flour is added to 25.00±0.05 grams distilled water is tested using a Perten Instruments Model RVA 450 Rapid Visco Analyzer operating in accordance with the following temperature and RVA speed parameters:
Time
(HH:MM:SS)
Type
Value
0:00:00
Temp
50
0:00:00
Speed
960
0:00:10
Speed
160
0:01:00
Temp
50
0:04:42
Temp
95
0:07:12
Temp
95
0:11:00
Temp
50
0:13:00
End.

### Claim 23 (depends on 22)

The method of claim 22, wherein the flour also has a minimum first peak viscosity of at least 2500 centipoise and a minimum final trough viscosity of at least 2000 centipoise.

### Claim 24 (depends on 22)

The method of claim 22, wherein the flour also has a maximum breakdown viscosity of no more than 1200 centipoise, a maximum final viscosity of no more than 9000 centipoise, and a maximum setback viscosity of no more than 2600 centipoise.

### Claim 25 (depends on 24)

The method of claim 24, wherein the flour also has a maximum first peak viscosity of at least 5000 centipoise and a maximum final trough viscosity of at least 3500 centipoise.

### Claim 26 (depends on 25)

The method of claim 25, wherein the flour also has a minimum first peak viscosity of at least 2500 centipoise and a minimum final trough viscosity of at least 2000 centipoise.

### Claim 27 (depends on 26)

The method of claim 26, wherein the admixture is comprised of a sorghum and the flour comprises a sorghum flour.

### Claim 28 (depends on 1)

The method of claim 1, wherein the extrudate is a flour having a maximum breakdown viscosity of no more than 1200 centipoise, a maximum final viscosity of no more than 9000 centipoise, and a maximum setback viscosity of no more than 2600 centipoise when 4.00±0.01 grams of the flour is added to 25.00±0.05 grams distilled water is tested using a Perten Instruments Model RVA 450 Rapid Visco Analyzer operating in accordance with the following temperature and RVA speed parameters:
Time
(HH:MM:SS)
Type
Value
0:00:00
Temp
50
0:00:00
Speed
960
0:00:10
Speed
160
0:01:00
Temp
50
0:04:42
Temp
95
0:07:12
Temp
95
0:11:00
Temp
50
0:13:00
End.

### Claim 29 (depends on 28)

The method of claim 28, wherein the flour also has a has a maximum first peak viscosity of at least 5000 centipoise and a maximum final trough viscosity of at least 3500 centipoise.

### Claim 30 (depends on 29)

The method of claim 29, wherein the admixture is comprised of a sorghum and the flour comprises a sorghum flour.