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AssigneeGHL Specialty Flours, LLC
InventorsJohn M Lipscomb, Omar I Rodriguez
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A method of manufacturing an extruded gelling food product, constituent, or ingredient includes extruding a starch-containing admixture at an extrusion pressure of at least 2000 PSI for a residency time of no more than 30 seconds to modify starch therein into a cold water-soluble extrusion-modified starch gellant substantially uniformly distributed throughout the resulting extrudate, and cooling and drying the extrudate without the application of heat to preserve its cold water-soluble gelling properties. The method encompasses producing instantized ready-to-eat food products requiring only water addition, baby food product bases forming shelf-stable emulsions with uniformly distributed fiber, two-pass extrusion of temperature-sensitive ingredients such as milk proteins at temperatures no greater than 140° Fahrenheit, non-dairy cheese products from chickpea or yellow pea extrudates producing sliceable gels having cheese-like viscosity, and extruded gum replacements substituting for conventional food gums in non-dairy and meat-substitute food products.
A method of manufacturing an extruded gelling food product, constituent, or ingredient comprising:
Dependencies are inferred from the claim text.