Nestec S.a.

Katrin Holz

Junkuan Wang

Eric Thomas Best

Pierre Ducret

Gilles Fayard

Pascal Vanacker

Hans-Juergen Wille

For preparing an extrusion-cooked food product, a food component emulsifier is combined with water to obtain an aqueous dispersion of the emulsifier, and the dispersion is fed into an extruder for being mixed with food components being mixed and heated in the extruder to prepare the extrusion-cooked product.

Process for obtaining extruded food products having high die shape

To incorporate water into a chocolate, chocolate and an emulsion or dispersion of a thickening or gelling substance in water, particularly a dispersion of microcrystalline cellulose in water, are introduced into an extruder and mixed and passed to an extruder nozzle so that the chocolate mass extrudate from the nozzle has a temperature of from 0.degree. C. to 28.degree. C.

Treatment of chocolate so that the chocolate treated contains added water

Growing community of inventors

Pully, Switzerland

Katrin Holz