US 12,446,609 B2
Process for encapsulating solid and liquid additives for foodstuffs
Volker Lammers, Quakenbrück (DE); Aleksandar Pajic, Quakenbrück (DE); Matthias Rumker von Höven, Quakenbrück (DE); and Carolin Bommes, Quakenbrück (DE)
Assigned to Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück (DE)
Filed by Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück (DE)
Filed on Oct. 18, 2021, as Appl. No. 17/503,824.
Claims priority of application No. 102020213090.6 (DE), filed on Oct. 16, 2020.
Prior Publication US 2022/0117288 A1, Apr. 21, 2022
Int. Cl. A23P 10/35 (2016.01); A23L 15/00 (2016.01); A23L 19/00 (2016.01)
CPC A23P 10/35 (2016.08) [A23L 15/20 (2016.08); A23L 19/01 (2016.08); A23V 2002/00 (2013.01)] 13 Claims
OG exemplary drawing
 
1. A process for producing fat encapsulated ingredient, the process comprising the steps of
a) metering of fat having a melting point of at least 50° C. into an extruder,
b) heating the fat to at least the melting temperature of the fat in the extruder during rotation of the at least one screw,
c) metering at least one ingredient into the extruder barrel to produce a flowable mixture,
d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel to a temperature lying in a range of at least 10 K below the melting temperature of the mixture,
e) subsequently discharging the mixture through an extruder die,
f) comminuting the mixture after discharge from the extruder die to produce pellets from the mixture.