	US 12,201,136 B2
	Extrusion of agro-food industry byproducts and protein concentrates into value-added foods
Syed S. H. Rizvi, Ithaca, NY (US); and Ilankovan Paraman, Chesterfield, MO (US)
Assigned to CORNELL UNIVERSITY, Ithaca, NY (US)
Filed by CORNELL UNIVERSITY, Ithaca, NY (US)
Filed on Aug. 23, 2023, as Appl. No. 18/454,281.
Application 16/735,649 is a division of application No. 14/657,560, filed on Mar. 13, 2015, granted, now 10,524,497, issued on Jan. 7, 2020.
Application 18/454,281 is a continuation of application No. 17/699,113, filed on Mar. 19, 2022, abandoned.
Application 17/699,113 is a continuation of application No. 16/735,649, filed on Jan. 6, 2020, abandoned.
Claims priority of provisional application 61/952,615, filed on Mar. 13, 2014.
Prior Publication US 2024/0041088 A1, Feb. 8, 2024
This patent is subject to a terminal disclaimer.
Int. Cl. A23P 30/20 (2016.01); A23L 19/00 (2016.01); A23P 30/34 (2016.01)

CPC A23P 30/20 (2016.08) [A23L 19/01 (2016.08); A23L 19/07 (2016.08); A23L 19/09 (2016.08); A23P 30/34 (2016.08)]

8 Claims

1. A process for preparing an edible foodstuff from a protein concentrate, said process comprising the steps of:

providing, in an extruder, an extrusion formulation comprising milk protein concentrate (MPC), liquid whey, and fruit pomace, wherein the extrusion formulation comprises between about 70 and about 90 percent by dry weight of the MPC, between about 2 and about 20 percent by dry weight of the liquid whey, and between about 10 and about 28 percent by dry weight of the fruit pomace; and

extruding the protein concentrate from the extruder in the form of an expanded extrudate using supercritical carbon dioxide (SC-CO₂) under supercritical fluid extrusion (SCFX) conditions,

thereby yielding an edible foodstuff comprising the expanded extrudate of the protein concentrate,

wherein the process does not require a separate hydration step to yield the expanded extrudate of the protein concentrate, and

wherein the liquid whey is used in lieu of water.