HYDROGEL NOODLE COMPRISING ENCAPSULATED, COMMINUTED FOOD INGREDIENTS, AND A METHOD OF PRODUCING THEREOF

Despite recent advances in alternatives to wheat and rice-based pasta products, there remains a need for nutritionally beneficial, low-starch and low-sugar products with desirable organoleptic properties. The present invention relates to comestible compositions having an extruded filament or noodle...

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Bibliographische Detailangaben
Hauptverfasser:	Cornock, Rhys Charles, Barnes, Julia Claire
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Despite recent advances in alternatives to wheat and rice-based pasta products, there remains a need for nutritionally beneficial, low-starch and low-sugar products with desirable organoleptic properties. The present invention relates to comestible compositions having an extruded filament or noodle form, and comprising comminuted food ingredients which are encapsulated and distributed substantially homogeneously throughout a hydrogel. Furthermore, a method of making said comestible compositions is disclosed. Benefits of the comestible composition include low starch content, the absence of common food allergens, ease of preparation by the consumer, ease of manufacture and the potential for a high nutrient density which is inherited from the comminuted food ingredients. Drawings Figure 1 - 3 Figure 2 ________