REDUCED OR ZERO ADDED SODIUM SNACK FOOD PELLETS
Methods for manufacturing reduced or zero added sodium expandable snack food pellets comprising providing a dough comprising less than 300 mg of added sodium per 100g of dough and a functional ingredient; extruding the dough; forming the extrudate into pellets; and drying the pellets. A method for m...
Gespeichert in:
| Hauptverfasser: | , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | JONES, David Paul DUCKWORTH, Rachel Emily PATEL, Roshni STANNARD, Alan John TARA, Amrit Kaur PATEL, Bhavnita TALSANIA, Monica |
| description | Methods for manufacturing reduced or zero added sodium expandable snack food pellets comprising providing a dough comprising less than 300 mg of added sodium per 100g of dough and a functional ingredient; extruding the dough; forming the extrudate into pellets; and drying the pellets. A method for manufacturing low/no sodium snack foods also includes cooking the pellets. Preferably, the functional ingredient is 2-8wt% pre-gelatinised starches (rice flour), 0.1-2.5wt% raising agents (sodium bicarbonate), 0.2-1.0wt% acids (monocalcium phosphate and/or citric acid), 1-10wt% matrix modifiers (sugar), and/or alternative salts (potassium chloride, magnesium chloride, potassium sulphate, sodium acetate, tetrasodium pyrophosphate). The functional ingredient may comprise an acid and a raising agent. The functional ingredient is claimed to increase the expansion ratio of the pellets, decrease the glass transition temperature of the pellets, decrease the bulk density of the snack food. Also claimed are reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature and reduced or zero added sodium expanded snack food products prepared from the pellets and having specific bulk density. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP4475689A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP4475689A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP4475689A13</originalsourceid><addsrcrecordid>eNrjZNAPcnUJdXZ1UfAPUohyDfJXcHRxAfKC_V08Q30Vgv0cnb0V3Pz9XRQCXH18XEOCeRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvGuAiYm5qZmFpaOhMRFKAJqtJWU</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>REDUCED OR ZERO ADDED SODIUM SNACK FOOD PELLETS</title><source>esp@cenet</source><creator>JONES, David Paul ; DUCKWORTH, Rachel Emily ; PATEL, Roshni ; STANNARD, Alan John ; TARA, Amrit Kaur ; PATEL, Bhavnita ; TALSANIA, Monica</creator><creatorcontrib>JONES, David Paul ; DUCKWORTH, Rachel Emily ; PATEL, Roshni ; STANNARD, Alan John ; TARA, Amrit Kaur ; PATEL, Bhavnita ; TALSANIA, Monica</creatorcontrib><description>Methods for manufacturing reduced or zero added sodium expandable snack food pellets comprising providing a dough comprising less than 300 mg of added sodium per 100g of dough and a functional ingredient; extruding the dough; forming the extrudate into pellets; and drying the pellets. A method for manufacturing low/no sodium snack foods also includes cooking the pellets. Preferably, the functional ingredient is 2-8wt% pre-gelatinised starches (rice flour), 0.1-2.5wt% raising agents (sodium bicarbonate), 0.2-1.0wt% acids (monocalcium phosphate and/or citric acid), 1-10wt% matrix modifiers (sugar), and/or alternative salts (potassium chloride, magnesium chloride, potassium sulphate, sodium acetate, tetrasodium pyrophosphate). The functional ingredient may comprise an acid and a raising agent. The functional ingredient is claimed to increase the expansion ratio of the pellets, decrease the glass transition temperature of the pellets, decrease the bulk density of the snack food. Also claimed are reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature and reduced or zero added sodium expanded snack food products prepared from the pellets and having specific bulk density.</description><language>eng ; fre ; ger</language><subject>APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR ; PEELING VEGETABLES OR FRUIT IN BULK ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241218&DB=EPODOC&CC=EP&NR=4475689A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241218&DB=EPODOC&CC=EP&NR=4475689A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JONES, David Paul</creatorcontrib><creatorcontrib>DUCKWORTH, Rachel Emily</creatorcontrib><creatorcontrib>PATEL, Roshni</creatorcontrib><creatorcontrib>STANNARD, Alan John</creatorcontrib><creatorcontrib>TARA, Amrit Kaur</creatorcontrib><creatorcontrib>PATEL, Bhavnita</creatorcontrib><creatorcontrib>TALSANIA, Monica</creatorcontrib><title>REDUCED OR ZERO ADDED SODIUM SNACK FOOD PELLETS</title><description>Methods for manufacturing reduced or zero added sodium expandable snack food pellets comprising providing a dough comprising less than 300 mg of added sodium per 100g of dough and a functional ingredient; extruding the dough; forming the extrudate into pellets; and drying the pellets. A method for manufacturing low/no sodium snack foods also includes cooking the pellets. Preferably, the functional ingredient is 2-8wt% pre-gelatinised starches (rice flour), 0.1-2.5wt% raising agents (sodium bicarbonate), 0.2-1.0wt% acids (monocalcium phosphate and/or citric acid), 1-10wt% matrix modifiers (sugar), and/or alternative salts (potassium chloride, magnesium chloride, potassium sulphate, sodium acetate, tetrasodium pyrophosphate). The functional ingredient may comprise an acid and a raising agent. The functional ingredient is claimed to increase the expansion ratio of the pellets, decrease the glass transition temperature of the pellets, decrease the bulk density of the snack food. Also claimed are reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature and reduced or zero added sodium expanded snack food products prepared from the pellets and having specific bulk density.</description><subject>APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR</subject><subject>PEELING VEGETABLES OR FRUIT IN BULK</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAPcnUJdXZ1UfAPUohyDfJXcHRxAfKC_V08Q30Vgv0cnb0V3Pz9XRQCXH18XEOCeRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvGuAiYm5qZmFpaOhMRFKAJqtJWU</recordid><startdate>20241218</startdate><enddate>20241218</enddate><creator>JONES, David Paul</creator><creator>DUCKWORTH, Rachel Emily</creator><creator>PATEL, Roshni</creator><creator>STANNARD, Alan John</creator><creator>TARA, Amrit Kaur</creator><creator>PATEL, Bhavnita</creator><creator>TALSANIA, Monica</creator><scope>EVB</scope></search><sort><creationdate>20241218</creationdate><title>REDUCED OR ZERO ADDED SODIUM SNACK FOOD PELLETS</title><author>JONES, David Paul ; DUCKWORTH, Rachel Emily ; PATEL, Roshni ; STANNARD, Alan John ; TARA, Amrit Kaur ; PATEL, Bhavnita ; TALSANIA, Monica</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP4475689A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2024</creationdate><topic>APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR</topic><topic>PEELING VEGETABLES OR FRUIT IN BULK</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JONES, David Paul</creatorcontrib><creatorcontrib>DUCKWORTH, Rachel Emily</creatorcontrib><creatorcontrib>PATEL, Roshni</creatorcontrib><creatorcontrib>STANNARD, Alan John</creatorcontrib><creatorcontrib>TARA, Amrit Kaur</creatorcontrib><creatorcontrib>PATEL, Bhavnita</creatorcontrib><creatorcontrib>TALSANIA, Monica</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JONES, David Paul</au><au>DUCKWORTH, Rachel Emily</au><au>PATEL, Roshni</au><au>STANNARD, Alan John</au><au>TARA, Amrit Kaur</au><au>PATEL, Bhavnita</au><au>TALSANIA, Monica</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>REDUCED OR ZERO ADDED SODIUM SNACK FOOD PELLETS</title><date>2024-12-18</date><risdate>2024</risdate><abstract>Methods for manufacturing reduced or zero added sodium expandable snack food pellets comprising providing a dough comprising less than 300 mg of added sodium per 100g of dough and a functional ingredient; extruding the dough; forming the extrudate into pellets; and drying the pellets. A method for manufacturing low/no sodium snack foods also includes cooking the pellets. Preferably, the functional ingredient is 2-8wt% pre-gelatinised starches (rice flour), 0.1-2.5wt% raising agents (sodium bicarbonate), 0.2-1.0wt% acids (monocalcium phosphate and/or citric acid), 1-10wt% matrix modifiers (sugar), and/or alternative salts (potassium chloride, magnesium chloride, potassium sulphate, sodium acetate, tetrasodium pyrophosphate). The functional ingredient may comprise an acid and a raising agent. The functional ingredient is claimed to increase the expansion ratio of the pellets, decrease the glass transition temperature of the pellets, decrease the bulk density of the snack food. Also claimed are reduced or zero added sodium expandable snack food pellets having specific expansion ratio and/or glass transition temperature and reduced or zero added sodium expanded snack food products prepared from the pellets and having specific bulk density.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP4475689A1 |
| source | esp@cenet |
| subjects | APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS FOODS OR FOODSTUFFS HUMAN NECESSITIES MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR PEELING VEGETABLES OR FRUIT IN BULK SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | REDUCED OR ZERO ADDED SODIUM SNACK FOOD PELLETS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T11%3A00%3A15IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=JONES,%20David%20Paul&rft.date=2024-12-18&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP4475689A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |