Nestec S.a.

Leonhard Blasius

Pierre Dupart

Peter Kehrli

Hanspeter Haefliger

Kurt Bloechlinger

A process for the production of the granular food product by preparing a premix of powdered constituents of the filler and fat, forming the premix into granules or agglomerates by atomizing an aqueous solution of binding agent onto a fluidized bed of the premix to incorporate an amount of binding agent and drying the granules to the desired residual moisture content. The resultant free flowing granular food product comprises a swelling powdered food material having a relatively large mean diameter and a relatively narrow span in diameter distribution so that the granular food product is dispersible by simply pouring it into a hot liquid.

Method of making a granular food product

The present invention relates to a cooked, extruded, and expanded savory cereal having a porous texture, specific weight of from 100 to 500 grams/liter, gelatinization degree of more than 25%, and residual water content of from 1 to 5%. The present invention also relates to a process for manufacturing a savory cereal using a multi-zoned extruder heated at various barrel heating temperatures to effect the cooking, extrusion, and expansion of the cereal product. The savory cereal may be used alone or as a component of a food preparation, mixture, or product such as an omelet or scrambled eggs.

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Tengen, Germany

Leonhard Blasius