# US 2021/0329953 A1 · Processing Aid for Extrudable Food Composition > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2021/0329953 A1 - Document ID: US20210329953A1 - Status: Published application - Kind: A1 - Application number: 16/857,977 - Filed: 2020-04-24 - Published: 2021-10-28 - Earliest claimed: 2020-04-24 - Assignees: Frito-Lay North America, Inc. - Applicants: Frito-Lay North America, Inc. - Inventors: Ximena Quintero-Fuentes; Carl Littrell - Web page: https://patentgrep.com/patent/US20210329953A1 ## CPC - A23L 7/198: {Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts} - A23P 30/20: Extruding - A23L 2/68: Acidifying substances - A23L 7/17: by extrusion - A23L 29/10: containing emulsifiers - A23P 10/43: using anti-caking agents or agents improving flowability, added during or after formation of the powder - A23P 10/47: using additives, e.g. emulsifiers, wetting agents or dust-binding agents - A23P 30/25: Co-extrusion of different foodstuffs - C12J 1/00: Vinegar; Preparation or purification thereof - A23L 29/035: {containing oxygen as heteroatom (gums A23L29/25; sugar or sugar alcohols A23L29/30)} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - C12J: VINEGAR; PREPARATION OR PURIFICATION THEREOF - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food composition may include from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. The raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof. ## Claims ### Claim 1 An extrudable food composition processing aid comprising from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. ### Claim 2 (depends on 1) The extrudable food composition processing aid of claim 1 wherein the ratio of emulsifier to short chain carboxylic acid may range from about 2:1 to about 40:1. ### Claim 3 (depends on 1) The extrudable food composition processing aid of claim 1 wherein the edible emulsifier is selected from rice extract, rice bran extract, lecithin, glycerol monostearate, monoglycerides, diglycerides, and mixtures thereof. ### Claim 4 (depends on 1) The extrudable food composition processing aid of claim 1 wherein the short chain carboxylic acid is selected from acetic acid, lactic acid, malic acid, citric acid, and mixtures thereof. ### Claim 5 (depends on 1) The extrudable food composition processing aid of claim 1 wherein the acetic acid is provided by vinegar. ### Claim 6 (depends on 5) The extrudable food composition processing aid of claim 5 wherein the processing aid includes 50% by weight of the vinegar and 50% by weight edible emulsifier. ### Claim 7 (depends on 6) The extrudable food composition processing aid of claim 6 wherein the edible emulsifier is rice bran or rice bran extract. ### Claim 8 An extrudable food composition comprising: from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. ### Claim 9 (depends on 8) The extrudable food composition of claim 8 wherein raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof. ### Claim 10 (depends on 8) The extrudable food composition of claim 8, wherein the processing aid comprises from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. ### Claim 11 (depends on 10) The extrudable food composition of claim 10 wherein the edible emulsifier is selected from rice extract, rice bran extract, lecithin, glycerol monostearate, monoglycerides, diglycerides, and mixtures thereof. ### Claim 12 (depends on 10) The extrudable food composition of claim 10 wherein the short chain carboxylic acid is selected from acetic acid, lactic acid, malic acid, citric acid, and mixtures thereof. ### Claim 13 (depends on 10) The extrudable food composition of claim 10 wherein the acetic acid is provided by vinegar. ### Claim 14 (depends on 13) The extrudable food composition of claim 13 wherein the processing aid includes 50% by weight of the vinegar and 50% by weight edible emulsifier. ### Claim 15 (depends on 14) The extrudable food composition of claim 14 wherein the edible emulsifier is rice bran or rice bran extract.