초록 ▼

A delivery system for process unstable or sensitive ingredients that consists of a dual texture food product having a first and second component. The first component contains a mixture of lipid and solid ingredients forming a cream-textured matrix that is formed without an aqueous phase and a total

A delivery system for process unstable or sensitive ingredients that consists of a dual texture food product having a first and second component. The first component contains a mixture of lipid and solid ingredients forming a cream-textured matrix that is formed without an aqueous phase and a total moisture content less than about 15 wt %. The first component includes a process unstable or sensitive ingredient. The second component contains at least one ingredient comprising a carbohydrate, fat, protein or combination thereof. The second component has a total moisture content less than about 20 wt %. The second component completely surrounds the cream-textured matrix of the first component thereby maintaining the viability of the process unstable or sensitive ingredient. The food product delivery system is formed by the co-extrusion of the first component within the second component to form one dual component extrudate.

대표청구항 ▼

[ What is claimed is:] [1.]1. A delivery system for process unstable or sensitive ingredients comprising,a dual texture food product having a first component containing a mixture of lipid and solid ingredients forming a cream-textured matrix, the first component being formed without an aqueous phase

[ What is claimed is:] [1.]1. A delivery system for process unstable or sensitive ingredients comprising,a dual texture food product having a first component containing a mixture of lipid and solid ingredients forming a cream-textured matrix, the first component being formed without an aqueous phase and a total moisture content less than about 15 wt %;the first component including a process unstable or sensitive ingredient; anda second component containing at least one ingredient comprising a carbohydrate, fat, protein or combination thereof, the second component having a total moisture content less than about 20 wt %;wherein the second component completely surrounds the cream-textured matrix of the first component thereby maintaining the viability of the process unstable or sensitive ingredient, the food product delivery system being formed by the co-extrusion of the first component within the second component to form one dual component extrudate.