Process for encapsulating solid and liquid additives for foodstuffs
AssigneeDeutsches Institut FüR Lebensmitteltechnik E.V.
InventorsVolker Lammers, Aleksandar Pajic, Matthias Rumker von Höven, Carolin Bommes
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Abstract
A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.
Claims13
A process for producing fat encapsulated ingredient, the process comprising the steps of
- a) metering of fat having a melting point of at least 50° C. into an extruder,
- b) heating the fat to at least the melting temperature of the fat in the extruder during rotation of the at least one screw,
- c) metering at least one ingredient into the extruder barrel to produce a flowable mixture,
- d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel to a temperature lying in a range of at least 10 K below the melting temperature of the mixture,
- e) subsequently discharging the mixture through an extruder die,
- f) comminuting the mixture after discharge from the extruder die to produce pellets from the mixture.
Dependencies are inferred from the claim text.