US 11,896,039 B2
Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients
John M. Lipscomb, Cedarburg, WI (US); and Omar I. Rodriguez, Cedarburg, WI (US)
Assigned to GHL Specialty Flours, LLC, Cedarburg, WI (US)
Filed by GHL Specialty Flours, LLC, Cedarburg, WI (US)
Filed on Jul. 11, 2022, as Appl. No. 17/862,401.
Application 17/862,401 is a continuation in part of application No. 17/373,769, filed on Jul. 12, 2021.
Application 17/373,769 is a continuation in part of application No. 16/631,986, previously published as PCT/US2018/042715, filed on Jul. 18, 2018.
Application 17/373,769 is a continuation in part of application No. 16/720,534, filed on Dec. 3, 2019.
Claims priority of provisional application 63/220,560, filed on Jul. 11, 2021.
Claims priority of provisional application 63/220,506, filed on Jul. 10, 2021.
Claims priority of provisional application 62/533,911, filed on Jul. 18, 2017.
Claims priority of provisional application 62/740,950, filed on Oct. 3, 2018.
Claims priority of provisional application 62/741,535, filed on Oct. 4, 2018.
Prior Publication US 2022/0386665 A1, Dec. 8, 2022
Int. Cl. A23L 29/212 (2016.01); A23L 7/126 (2016.01); A23G 9/34 (2006.01); A23G 9/42 (2006.01); A23L 19/18 (2016.01)
CPC A23L 29/212 (2016.08) [A23G 9/34 (2013.01); A23G 9/42 (2013.01); A23L 7/126 (2016.08); A23L 19/18 (2016.08)] 30 Claims
 
1. A method of making a food product or an ingredient for a food product comprising:
(a) providing (i) an extruder, and (ii) an admixture comprised of at least 25% starch and no greater than 30% moisture;
(b) subjecting the admixture to an ultrahigh extrusion pressure of at least 2000 PSI while the admixture is within the extruder; and
(c) extruding the admixture from the extruder in the form of an extrudate expelled out the extruder, the extrudate comprised of a cold-water soluble extrusion-modified starch.