Nestec S.a.

Societe Des Produits Nestle S.a.

Werner Pfaller

Ernst Heck

Osvaldo La Geromini

John T Farnsworth

Peter Erdmann

Stéphane Pellegrini

Jean Horisberger

Annmarie Bengtsson-Riveros

Peter Fankhauser

Paul-Henri Poget

Thierry Martin

Jean Noel Huet

Adrienne S Jones-Wiltshire

Giovanna Armida Ines Maurer

Sabine Bonnasse-Gahot

Francois Diaz

Pierre Felix Fourre

Hélène Michèle Jeanne Chanvrier

Patrick Poncioni

The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products or. The present invention further provides an oil in water emulsion that is stable under the conditions required to prepare such a solid product. Furthermore, in contrast to traditional spray- and freeze-dried powder based foodstuff additives like creamers, the solid product of the present invention spontaneously disperses when added to a aqueous media, i.e. stirring is not required. Furthermore, it may generate a foam without any foaming agents.

Extruded solid product for use in foodstuffs

A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked and then through an extrusion die to form an extruded product. Also, an apparatus for carrying out the process and a product obtainable by the process.

Extrusion process, apparatus and product

A composite consumable food product in the form of a section of an extruded strand of a first foodstuff impregnated into a second foodstuff. Prior to extrusion of the strand in a twin screw extruder, the first foodstuff is a liquid or a pasty consumable substance, such as a syrup, while the second foodstuff is a plasticized consumable substance, such as a cereal base. The first and second foodstuffs are preferably processed in separate sections of the extruder before a taste or flavor perceptible amount of the first foodstuff is introduced into and uniformly mixed with the second foodstuff prior to extrusion through a die. The resultant extruded strand is typically cut into sections to obtain the final product.

Impregnated composite extrusion product

Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous material having a DE of from 5 to 45, and optionally, non hydrolyzed amylaceous material, a sugar or a phosphate. The snack has a diameter of 10 to 20 mm, a length of 30 to 100 mm, or both, and can be coated with a chocolate or sugar coatings.

Sweet snack

A process for manufacturing a composite consumable product by double extrusion, wherein a liquid or pasty consumable substance is prepared in a first section of a twin-screw extruder, a plasticizable consumable substance is cooked-extruded in a second section of the twin-screw extruder, wherein the first and second sections are separated dynamically, to provide at least one strand of a cooked-extruded mass that is cut into pieces. The liquid or pasty consumable substance is added to the cooked-extruded mass to provide pieces of a composite consumable product.

Process for the manufacture of a composite consumable product by double extrusion

A process for the manufacture of cooked cereals or dry pet food which comprises preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, cooking the mixture and extruding it by pressing it through an extrusion die with the aid of a gear pump.

Manufacture of cooked cereals

The present invention relates to a method for preventing agglomeration while drying sticky particles in a fluid bed. The method comprises supplying sticky particles to an upper surface of a perforated conveyor and advancing said sticky particles through the fluid bed, supplying drying air flow substantially upwards through the perforated conveyor to the sticky particles on it. While drying the particles exposing them substantially, from above, to a pulsing air flow so that they are caused to move and to break up agglomerates of sticky particles. This is done while controlling drying and pulsing air flow, pulsation, and drying air temperature. The invention also relates to a fluid bed preventing agglomeration while drying sticky particles.

Method and apparatus for preventing agglomeration

Process for preparing a foodstuff by extrusion, in which a first food substance to be processed is introduced into a first section of a twin-screw extruder, a second food substance to be processed is introduced into a second section of the twin-screw extruder, this section being separated dynamically from the first, these substances are each processed independently in their own section of the extruder, the two masses obtained are extruded, passing them through at least one die, and the extruded product or products is or are cut.

Process for the preparation of a foodstuff by extrusion

Process for the preparation of a foodstuff by extrusion, in which a food substance is introduced into, mixed and cooked in a first section of a twin-screw extruder, the cooking of the mass obtained in a cooker connected up in parallel with the first section and a second section of the extruder dynamically separated from the first is prolonged, and the cooked mass is reintroduced into the second section, the mass is extruded by passing it through a die and the extruded product is cut.

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Orbe, Switzerland

Werner Pfaller