Clextral

Jean-Marie Bouvier

Daniel Durand

Gilles Maller

Maxime Collado

Stewart Stevenson

Steven Roberts

Luis Asensio

Anne Perenon

Laurent Bruyas

Alain Brisset

Maxwell Scott

Scott Maxwell

The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine () for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine () and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles.

Method and equipment for the continuous production of a porous powdered product

The invention proposes a method for the production of a porous powder product containing a microorganism, from a liquid concentrate comprising at least one liquid microorganism culture and a carrier composition, the carrier composition comprising at least one carbohydrate and at least one protein, the method comprising the steps of: i) preparing the liquid concentrate to have both a temperature of between and 40&#xb0; C. and a viscosity greater than 150 mPa&#xb7;s; ii) injecting a food grade gas into the prepared concentrate at a pressure greater than 0.3 MPa to intimately incorporate the gas into the liquid concentrate and form a stable foam with a density of between about 0.6 to about 1.2 kg/l; iii) conveying the foam to an atomizing device wherein the pressure of the foam is reduced from 0.3 MPa to atmospheric pressure to provide a partially dried product; and iv) exposing the partially dried product to a drying media to reduce both the moisture content to less than 5% moisture and the water activity to less than 0.25 A, when measured at 20&#xb0; C., and to provide the porous powder product, wherein the temperature of the porous powder product in step (iv) does not exceed 50&#xb0; C.

Method for the production of a porous powder product containing a probiotic or other microorganisms

The invention relates to a method for the continuous production of a powdered product from a product in the liquid state in the form of a solution-, suspension- or emulsion-type mixture in an aqueous medium. According to the invention, during the first step (E) of the method, the product in the liquid state is transformed into a product in the viscous state. The invention is characterised in that it includes at least one overrun step (E, E) and at least one product-drying step (E, E) comprising at least a first step (E) involving thermomechanical treatment with at last one thermomechanical treatment machine into which the viscous state product and a determined amount of powered product from the same family as the liquid state product are injected simultaneously. The treatment machine is configured to mix the viscous state product and the powdered product such as to produce solidified particles of the product upon contact with the ambient air.

Method of preparing a powdered product

The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm.

Method and equipment for the continuous production of an expanded food product

The invention provides a method of continuously preparing caseinate from milk proteins in non-soluble powder form in an extruder machine having two co-rotating and interpenetrating screws into which water and an alkaline reagent are introduced, and the mixture formed by the milk proteins, the water, and the alkaline reagent is subjected to a plurality of steps of kneading under pressure and of shearing with the temperature rising to obtain at the outlet from the extruder machine a caseinate paste, the caseinate paste is cooled to bring its temperature to below 20&#xb0; C., a continuous thin sheet of caseinate paste is formed, and the sheet is cut up into a plurality of parallel strips, and these strips are cut up into small-sized pieces of caseinate. The invention also provides an installation for continuously preparing caseinate.

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Lyons, France

Jean-Marie Bouvier