International Flavors & Fragrances Inc.

Nabisco Brands, Inc.

Wen C Lou

Chee-Teck Tan

Jerome I Lindauer

Adi Shefer

Leslie C Smith

Shmuel David Shefer

John M Teffenhart

Keith J McDermott

Bernhard H Van Lengerich

Lewis G Scharpf, Jr

Richard D Fazzolare

Joseph Panarisi

Microparticles which controllably release olfactorily active substances, methods of using same and processes for preparing same

A process is disclosed for preparing a substantially dry edible flavor fiber product by admixing water, a powdered flavor, a binder and fiber together and extruding the resulting mixture. The process can be carried out by first admixing a powdered flavor material with a fiber to form a flavor-fiber and mixture, then the flavor-fiber mixture is introduced into an extruder where water is simultaneously introduced and the resulting composition, containing water, fiber and flavor is extruded to form a product. The flavor fiber product can be an instant beverage, such as chocolate.

Extrusion and agglomeration process for fiber containing food ingredient

The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionally, starch, microwave absorptive materials (e.g., sugar or salts), and emulsifiers. Within the outer casing is a filling formed from an edible oil and flavoring. The half product of the present invention is prepared by mixing the ingredients which form the dough, cooking the dough at an elevated temperature and pressure to gelatinize the starch, venting the cooked dough to reduce its moisture content and temperature, cooling the cooked dough, coextruding the cooked dough and filling material to form a filled half product, and cutting the resulting extrudate cross-sectionally. In one preferred version of the present invention, a longitudinal slice is cut through the casing as it is extruded but prior to cross-sectional cutting to permit the half product to curl open as it puffs during microwaving. The mixing, cooking, venting, and cooling steps are conducted in a co-rotating twin screw extruder.

Filled, microwave expandable snack food product and method and apparatus

Microwave-baked cookies can be prepared from a particular cookie dough composition. This cookie dough composition is shelf-stable and should contain gluten, pregelatinized starch and high fructose corn syrup. After being prepared, the cookie dough is formed into individual cookie pieces and prebaked for a short period of time in order to shape the cookie and to provide a gluten-containing skin on the cookie's surface. The prebaked cookie is then packaged and sealed. In this state, the prebaked cookie dough pieces have an extended shelf life. When the cookie dough is to be microwave-baked, it is placed in a microwave oven, optionally covered at least in part by a microwave susceptor material, and the baking process initiated for the instructed time. The result is a hot baked cookie having the taste and texture of a home-baked cookie.

Shelf-stable microwavable cookie dough

Growing community of inventors

Morris Plains, NJ, United States of America

Wen C Lou