General Mills, Inc.

General Mills Holdings Ii, LLC

Darryl J Ballman

Adam Fiegen

Frank S Volkers

Aimee Mortenson

James W Geoffrion

Mathew F Langenfeld

Sean W Creedon

Jonathan E Trautz

Thomas D Hede

Robert J Risser

James N Weinstein

Steven C Robie

Patrick E Allen

Thomas M Jarl

Benjamin Lee Heitke

Natasha A F DSouza

Steve C Robie

Cereal food piece

Food product

Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 &#x3bc;m. Dried cereal finished products such as Ready-To-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A. providing a calcium fortified cooked cereal dough or mass containing multiple calcium sources, at least a portion of which is supplied by calcium phosphate; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the finished food products fortified with high levels of calcium, preferably puffed RTE cereal pieces.

Food products fortified with calcium and method of preparation

Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 &#x3bc;m. Dried cereal finished products such as Ready-to-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and/or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: (a) providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; (b) forming the lightly colored calcium fortified cereal dough into pieces; and (c) drying the pieces to form the present rice based finished food products fortified with high levels of calcium. Preferred are puffed RTE cereal pieces prepared by direct expansion from a twin screw cooker extruder.

Cooked cereal dough products fortified with calcium and method of preparation

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Wyoming, MN, United States of America

Darryl J Ballman