Extruded gelling products and methods for making extruded gelling products

Patent metadata

Field	Value
Publication number	US-12433313-B2
Application number	US-202318506220-A
Country	US
Kind code	B2
Filing date	Nov 10, 2023
Priority date	Jul 18, 2017
Publication date	Oct 7, 2025
Grant date	Oct 7, 2025

Abstract

An extruded product composed of a gelling extrudate and method of extruding gelling extrudate. The extrudate is composed of cold-water soluble pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch/starches in the admixture into different molecular weight polymers of cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermoreversible gel crosslinked by one or more proteins freed by or modified during extrusion. Admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chickpea, yellow pea, pea and/or lentils with legume admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time.

First claim

What is claimed is:

1. A method of making an extruded product comprising:
(a) providing (i) an extruder, and (ii) an admixture comprised of at least 25% starch and no greater than 30% moisture;
(b) subjecting the admixture to an ultrahigh extrusion pressure of at least 2000 PSI while the admixture is within the extruder; and
(c) extruding the admixture from the extruder in the form of an extrudate expelled out the extruder, the extrudate comprised of an extrusion-modified starch.

2. The method of claim 1 , wherein the extrusion-modified starch comprises a gellant.

3. The method of claim 2 , wherein the extrudate is comprised of at least 5 % of the gellant.

4. The method of claim 2 , wherein the gellant comprises a starch pregel.

5. The method of claim 4 , wherein the starch pregel gels or forms a gel when wetted and mixed with water.

6. The method of claim 5 , wherein the extrusion-modified starch is comprised of starch in the admixture modified by extrusion or during extrusion.

7. The method of claim 6 , wherein the extrusion-modified starch is comprised of starch in the admixture physically modified by extrusion or during extrusion.

8. A product made according to the method of claim 7 that is comprised of starch and extrusion modified starch, the extrusion modified starch comprised of the gellant, the gellant comprised of the starch pregel.

9. The method of claim 2 , wherein the gellant comprises a water-soluble hydrocolloid.

10. The method of claim 9 , wherein the water-soluble hydrocolloid comprises a self-gelling gel.

11. The method of claim 10 , wherein the self-gelling gel is thermally stable.

12. The method of claim 9 , wherein the water-soluble hydrocolloid comprises a cold-water soluble hydrocolloid.

13. The method of claim 12 , wherein the cold-water soluble hydrocolloid comprises a cold-water soluble starch pregel.

14. The method of claim 13 , wherein the extrusion-modified starch is comprised of starch in the admixture modified by extrusion or during extrusion.

15. The method of claim 14 , wherein the extrusion-modified starch is comprised of starch in the admixture physically modified by extrusion or during extrusion.

16. A product made according to the method of claim 15 that is comprised of starch and extrusion physically modified starch, the extrusion physically modified starch comprised of the cold-water soluble hydrocolloid, the cold-water soluble hydrocolloid comprised of the cold-water soluble starch pregel.

17. The method of claim 2 , wherein the gellant forms a self-gelling gel when wetted and mixed with room temperature water.

18. The method of claim 17 , wherein the extrusion-modified starch is comprised of starch in the admixture modified by extrusion or during extrusion.

19. The method of claim 18 , wherein the extrusion-modified starch is comprised of starch in the admixture physically modified by extrusion or during extrusion.

20. The method of claim 17 , wherein the self-gelling gel is thermally stable.

21. The method of claim 17 , wherein the self-gelling gel is thermoreversible.

22. A product made according to the method of claim 21 that is comprised of starch and extrusion physically modified starch, the extrusion physically modified starch comprised of the self-gelling gel, the self-gelling gel comprised of thermoreversible self-gelling gel.

23. The method of claim 2 , further comprising extrusion-modified or extrusion-freed protein or proteins which comprise a crosslinker that forms part of the gellant.

24. The method of claim 23 , wherein the gellant is comprised of a plurality of different molecular weight extrusion-modified starch polymers or starch-based polymers which are crosslinked by the extrusion-modified or extrusion-freed protein or proteins when wetted and mixed with water forming a self-gelling gel.

25. The method of claim 24 , wherein the self-gelling gel comprises a thermoreversible gel.

26. A product made according to the method of claim 24 that is comprised of (a) extrusion modified starch comprised of the gellant, the gellant comprised of the plurality of different molecular weight extrusion-modified starch polymers or starch-based polymers, and (b) extrusion-modified or extrusion-freed protein or proteins, the extrusion-modified or extrusion-freed protein or proteins comprised of the crosslinker, and wherein the gellant is comprised of the plurality of different molecular weight extrusion-modified starch polymers or starch-based polymers crosslinked by the extrusion-modified or extrusion-freed protein or proteins when wetted with water.

27. The method of claim 2 , wherein the gellant comprises a physically stable gel.

28. The method of claim 1 , wherein the extrudate comprises a conventional- gum substitute or conventional-gum replacement.

29. The method of claim 1 , wherein the extrudate comprises a thickener or thickening agent.

30. The method of claim 1 , wherein the extrudate comprises an emulsifier or emulsifying agent.

31. The method of claim 1 , wherein the extrudate comprises humectant.

32. The method of claim 1 , wherein the extrudate comprises a stabilizer or stabilizing agent.

33. The method of claim 1 , wherein the extrusion-modified starch comprises a cold-water soluble gellant and a pregelatinized starch.

34. The method of claim 33 , wherein the cold-water soluble gellant and the pregelatinized starch each form a gel when wetted and mixed with water.

35. The method of claim 33 , wherein the extrudate is comprised of at least 5% of the cold-water soluble gellant and at least 5% of the pregelatinized starch.

36. The method of claim 33 , wherein the cold-water soluble gellant is comprised of a starch pregel.

37. The method of claim 1 , wherein the extrudate has a minimum breakdown viscosity of at least 800 centipoise when tested using a Rapid Visco Analyzer.

38. The method of claim 1 , wherein the extrudate has a maximum breakdown viscosity of no more than 1200 centipoise when tested using a Rapid Visco Analyzer.

39. The method of claim 1 , wherein the extrudate has a minimum final viscosity of at least 3700 centipoise when tested using a Rapid Visco Analyzer.

40. The method of claim 1 , wherein the extrudate has a maximum final viscosity of no more than 9000 centipoise when tested using a Rapid Visco Analyzer.

41. The method of claim 1 , wherein the extrudate has a minimum setback viscosity of no less than 2250 centipoise when tested using a Rapid Visco Analyzer.

42. The method of claim 1 , wherein the extrudate has a maximum setback viscosity of no greater than 2600 centipoise when tested using a Rapid Visco Analyzer.

43. The method of claim 1 , wherein the extrudate has a minimum breakdown viscosity of at least 800 centipoise, a minimum final viscosity of at least 3700 centipoise, and a minimum setback viscosity of no less than 2250 centipoise when tested using a Rapid Visco Analyzer.

44. The method of claim 43 , wherein the extrudate also has a minimum first peak viscosity of at least 2500 centipoise and a minimum first trough viscosity of at least 2000 centipoise whe

Assignees

• Pioneer Pet Products Llc

Inventors

• Lipscomb John M
• Rodriguez Omar I

Classifications

• A23L19/18

  Roasted or fried products, e.g. snacks or chips · CPC title

• A23G9/42

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G9/34) · CPC title

• A23G9/34

  characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40) · CPC title

• A23L7/126

  Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars · CPC title

• A21D13/43

  Flatbreads, e.g. naan · CPC title