The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 24, 2012
Filed:
Dec. 04, 2009
Jeanny E. Zimeri, Guatemala, GT;
Lynn Haynes, Morris Plains, NJ (US);
Allan R. Olson, Kalamazoo, MI (US);
Vijay Kumar Arora, Lake Forest, IL (US);
Louise Slade, Morris Plains, NJ (US);
Harry Levine, Morris Plains, NJ (US);
Meera Kweon, Morris Plains, NJ (US);
Jeanny E. Zimeri, Guatemala, GT;
Lynn Haynes, Morris Plains, NJ (US);
Allan R. Olson, Kalamazoo, MI (US);
Vijay Kumar Arora, Lake Forest, IL (US);
Louise Slade, Morris Plains, NJ (US);
Harry Levine, Morris Plains, NJ (US);
Meera Kweon, Morris Plains, NJ (US);
Kraft Foods Global Brands LLC, Northfield, IL (US);
Abstract
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.