Title:
EXPANDED FOOD PRODUCT AND PROCESS OF PREPARATION
Document Type and Number:
WIPO Patent Application WO/2010/082053
Kind Code:
A3
Abstract:
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed together with water, plus a whey protein isolate or whey protein concentrate,to increase the protein content of the food. A dough is formed which is then formed into pieces which are temperature conditioned before being expanded under a vacuum caused by evaporation of moisture in the dough. All steps of the process of making the expanded food products, including any subsequent drying, is carried out at a temperature not exceeding 75 °C, which advantageously allows mixing in of temperature sensitive ingredients, e.g. vitamins, pharmaceuticals, at the dough forming stage. The products have a honeycomb structure and there is no significant change in flavour or nutritional value of the ingredients caused by the process of manufacture. Advantageously, acrylamide formation is also avoided.
Inventors:
HORTON RICHARD (GB)
Application Number:
PCT/GB2010/050048
Publication Date:
October 14, 2010
Filing Date:
January 14, 2010
Export Citation:
Assignee:
HORTON RICHARD (GB)
International Classes:
A21D13/00; A21D2/18; A21D2/26; A21D2/36; A21D6/00; A21D8/02; A23L1/00; A23L1/164; A23L1/305; A23L1/308; A23L5/41; A23L33/15; A23P1/14
Domestic Patent References:
| WO1999022607A1 | 1999-05-14 | |||
| WO2002062153A2 | 2002-08-15 | |||
| WO2009076131A1 | 2009-06-18 | |||
| WO2000078163A2 | 2000-12-28 | |||
| WO1986006256A1 | 1986-11-06 |
Foreign References:
| US3650769A | 1972-03-21 | |||
| GB1495194A | 1977-12-14 | |||
| US20060019009A1 | 2006-01-26 | |||
| US5523106A | 1996-06-04 | |||
| EP0316145A2 | 1989-05-17 |
Attorney, Agent or Firm:
WILLIAMS, Richard (40-43 Chancery LaneLondon, Greater London WC2A 1JA, GB)
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