The Griffith Laboratories, Inc.

Charles J Merriam

The improvement in the method of controlling the restricted puffing of moist, puffable food products, usually proteinaceous, so as to avoid the significant rupturing or disruptive puffing characteristics associated with so-called explosion-puffed extrudates. That improvement involves, for example, deliberately including in a water-moistened, viscous proteinaceous mass during its passage through and from the confines of an elongated, open-ended die, a relatively small amount of occluded air mixed therewith in controlled quantity so that puffing or, more specifically, balloon-puffing, is accomplished without requiring substantial or significant boiling of water in the mass. This results from controllably utilizing the partial pressure of the vaporized water combined with the partial pressure of the controlled amount of air contained in the advancing mass.

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Chicago, IL, United States of America

Charles J Merriam