EXTRUDED INGREDIENTS FOR FOOD PRODUCTS

The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of the extruded fiber source in food products, substantially withou...

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Bibliographische Detailangaben
Hauptverfasser:	ENGLESON, JODI, A, PORTER, MICHAEL, A, ATWELL, WILLIAM, A, ZUPFER, JOHN, M
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of the extruded fiber source in food products, substantially without a concomitant adverse effect on the functional or organoleptic properties of the food product, as compared to using unextruded fiber sources. Some of the changes that occur during the extrusion of a fiber source may affect its affinity for water in the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling. L'invention concerne un système d'administration de nutriments comprenant une source de fibres extrudées. L'extrusion de fibres entraîne de nombreux changements de la structure et de la fonction de la fibre. Bon nombre de ces changements permettent d'accroître le taux de source de fibres extrudées dans les produits alimentaires, sans sensiblement entraîner d'effet indésirable concomitant sur les propriétés fonctionnelles ou organoleptiques du produit alimentaire comparativement avec l'utilisation des sources de fibres non extrudées. Certains des changements survenus pendant l'extrusion d'une source de fibres peuvent affecter l'affinité de cette dernière pour l'eau dans le produit alimentaire. Le système d'administration de nutriments selon l'invention peut servir à préparer des produits alimentaires qui suivent les directives de la Food and Drug Administration et d'autres organismes concernant l'étiquetage des produits alimentaires.