EXTRUDED NUTRITIONAL POWDERS HAVING IMPROVED EMULSION STABILITY AND DISPERSIBILITY AND METHODS OF MANUFACTURING SAME

• Main Authors: DEWILLE, NORMANELLA, WEARLY, DOUGLAS, HEO, YOUNGSUK, KESSLER, THOMAS, LAU, EIK-LANG, WESTEDT, ULRICH, KATZ, GARY, MAZER, TERRENCE
• Format: Patent
• Language: English; French; German
• Published: 02.09.2015
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capable of internally mixing and emulsifying protein, and optionally, a carbohydrate with fat and water into an emulsion that can be dried into a powder having equivalent fat separation and dispersibility as compared to spray dried powders.