MXPA97004341A - Food product for human or animal consumption and a procedure for its preparation - Google Patents

Abstract

The invention relates to a food product made through cooking extrusion, the product being expanded, containing between 0.1 and 3% of a hydrocolloid or a mixture thereof, and having a density comprised between 100 and 1200 g.

Description

* FOOD PRODUCT FOR HUMAN OR ANIMAL CONSUMPTION AND A PROCEDURE FOR ITS PREPARATION DESCRIPTION OF THE INVENTION The invention relates to a food product for human or animal consumption made through cooking extrusion and a process for its preparation. It is already known to prepare a food product for human or animal consumption through cooking extrusion. The problem is that if you need to have such a product with different physical properties, such as density, water absorption, dimension and fine particles, the only possibility is to significantly change the conditions of the product. procedure, such as the type of extruder and screw profiles. Such a solution requires a large investment of time and money and, therefore, is not real. Patent FR 2500724 relates to a dry animal comprising a binder component selected from the group consisting of carrageenan iota, kappa carrageenan, carobs and xanthans: the reason for the presence of hydrocolloids in this system is the binding of dry particles to an agglomerate, but the process is only an extrusion system and not a cooking extrusion process. The product obtained does not expand and has a density ranging between 1.9 and 2.1. The process according to this patent achieves only an adhesion function, without having the opportunity to vary the product obtained. The object of the present invention is to present the possibility of preparing a food product for human or animal consumption through cooking extrusion, having a wide range of physical properties, without significantly changing the process parameters and maintaining an industrial efficiency of the production line. The invention relates to a food product for animal consumption made through the cooking extrusion, the product being expanded, containing between 0.1 and 3% of a hydrocolloid or a mixture thereof, and having a density ranging from 100 and 1200 g / 1. The presence of a hydrocolloid allows a control of the density of the product at the exit of the cooking extrusion of the order of 15-20% and a control of fine particles of the order of 20-35%: the base of comparison is the same product , produced through cooking extrusion, but without the addition of the aforementioned hydrocolloids. The hydrocolloid can also reduce or increase the absorption of water and presents a uniform visual appearance to the naked eye. Considering now the character of surface of the final product, this one is smooth and the stability against the time under storage at room temperature exceeds 2 years without observable change (without cracking or exfoliation). The type of product according to the invention includes: - Cereals and breakfast sandwiches. These are based on barley, corn, oats, rice and wheat: either whole, ground (powders, granules, flours) or specific fractions of cereals (germ) and contain optional ingredients such as various sugars, malt, fats, fruits, nuts, legumes, dairy products (caseinate, whey), vitamins, minerals and others. - Animal and fish food (for example, floating eel food). These are based on fishmeal, wheat flour, soybean meal, with optional ingredients such as fat, oils and nutritional additives. With feed for fish farms, the control of density is an important key to determine the product's ability to float, suspend or submerge quickly, depending on the feeding habits of particular fish species. - Sweets such as orozus or bars. These are based on wheat flour, corn starch, sugars, molasses, flavors and colors. - Other foods such as extruded beer hops.

Hydrocolloids are substances that influence the physical properties of water in its various states and include: Functional soluble proteins such as gelatin, sarcoplasms such as myosin, alboumenos and others, - Gums such as galactomannans, anhydrous glycogen, exudates and microbial preparations (xanthan, gellan), gels such as seaweed extracts, pectin materials and root extracts, - Cellulose, cellulose and glucans. The hydrocolloids are selected from the group consisting of seaweed extract, such as carrageenan iota, kappa carrageenan and agar, alginate such as sodium alginate and propylene glycol alginate, furceleran, cellulose derivatives, such as sodium carboxymethyl cellulose, hydroxypropylmethylcellulose, hydroxyethylmethylcellulose, methylcellulose and hydroxyethylcellulose, galactomannan or related seed gum or seed extract, prosopis seed gum, guar, tara, locust bean gum, sena seed gum, tamarind gum, tamarind seed gum, gum microbial such as xanthan gum and gellan gum, exudate gum such as gum arabic, karaya gum, tragacanth gum, gati gum, glucomannan, konjac, cell wall polysaccharide, pectin, protopectin and pectate. The amount of hydrocolloid in the product is preferably between 0.5 and 1.5%. All percentages are given by weight (dry basis) unless otherwise specified. Products that normally undergo expansion at or immediately after formation through a die or through any forming device experience changes in the tensile properties of the surface of the gaseous bubble. This beneficially alters the degree to which the bubble can expand before the interstitial wall partially collapses to generate porosity as the plastic phase of the extruded product solidifies. This has particular influence on the longitudinal degree or minor degree of radial expansion of the article to create density changes. In addition, coalescence changes lead to a finer structure than would otherwise occur at such densities. Together with the internal texture modifications of the continuous phase of the final material, this leads to changes in elasticity and cohesiveness. It also has influence on the detailed appearance. Therefore, the products have a greater resistance to physical damage in the subsequent handling operations without becoming excessively harder. Similarly, edible products with modified feeding characteristics including cohesiveness, elasticity, friability and internal structure can be produced. The surface characteristics of the product can also be beneficially modified through the addition of hydrocolloids. This has an influence on flow characteristics, ease of coating applications or subsequent wetting of the product. The invention further relates to a process for the preparation of the above-described product, wherein an aqueous phase comprising a hydrocolloid or a mixture thereof is prepared and added and mixed in a cooking extruder with the components of the product and the water, such mixture is heated and the product is extruded, the product being dried at a water content of 2 to 10%. The water content at the outlet of the extruder is preferably between 15 and 25%, preferably between 22 and 25%. The first step of the process of the invention is the preparation of the concentrated hydrocolloid. This solution has to be concentrated since the excess of free water has an adverse influence on the performance of the cooking extruder. Typically, solutions with final concentrations ranging from 0.5 to 15%, preferably between 5 and 10%, are produced. The specific points for the preparation of these solutions are presented in the examples. This step is crucial for the invention, since the hydrocolloids are in their hydrated and reactive state. The prior art has considered these materials in the cooking extrusion, but to date they have not been incorporated in their fully hydrated and reactive state. This has been understood in relation to the limited solvent available in the typical formulations, and the great difficulties to prepare and handle highly concentrated hydrocolloid solutions. However, the cooking extrusion process occurs in a relatively low humidity environment and in a short time frame. The results of the prior art have been negligible, inconsistent and ineffective. Some hydrocolloids do not dissolve completely, but swell and imbibe water, usually at a cellular level. Such preparations are called activated aqueous dispersions: for the layman, they resemble and behave as solutions although, microscopic colloidal particles may be present. The mixed product components are those already mentioned above in relation to the product. In the aqueous phase comprising the hydrocolloid, it is also possible to dissolve other components, for example giblets, meat by-products, colors, flavors and water-soluble vitamins. The product components are either added in an aqueous phase or in a dry form. In the case of an aqueous phase, the product components are preconditioned with water and steam and introduced into the cooking extruder. In the case of dry form, the product components are directly added to the cooking extruder and the addition of water and steam occurs in the cooking extruder. A standard base formulation is used for the products of the cooking extruder, according to the published data and procedures. However, the moisture in the hydrocolloid solution replaces all or part of the usual added water, or other water-based fluids, for example, corn syrup. Certain hydrocolloids require a counter ion to perform the formation of binding zone and therefore the rheological modification, viscosity or gelation. In these cases, the counter ions are added to the normal base formulation. Examples are calcium for carrageenan iota, with low content of methoxypectin, gellan or alginate and potassium for kappa carrageenan or gellan. The hydrocolloid is dosed into the mixing chambers of the cooking extruder. The intake position is less critical and can be in the preconditioner, in any of the barrel zones, or in the die, according to the specific effect desired. The addition preferably occurs in the extruder feed for energy / production influences, or near the die for influences on density. The hydrocolloid is added as an aqueous solution to a total percentage of hydrocolloid of between 0.1 and 3% of the formula based on a dry basis weight. The low percentage, at which the effects are achieved, is the result of the way in which the hydrocolloid is added. The specific structural aspects and other functionality achieved, depend directly on the nature and source of the particular hydrocolloid chosen. The heating in the cooking extruder takes place at a temperature comprising between 120 and 180 ° C. The duration of the heating comprises between 20 seconds and 3 minutes. The cooking extruder used can be a single screw extruder or a double screw extruder. The effect of adding the concentrated dissolved hydrocolloid is to modify the characteristics of structural deformation. This has an influence on the specific mechanical energy and the specific thermal energy needs. This leads to large changes in the rheological properties of the extruded product within the barrel, according to the selected hydrocolloid, even at too low levels of hydrocolloid in the total formulation. The resulting changes in the work input allow beneficial modifications to be made to the resistance time, which allows for improved feed and production speeds. In addition, the wear and tear of the cooking extruder equipment (barrel linings, screw elements) can be reduced thus giving a longer life to the equipment. This is a general result of saving energy. A special aspect, which belongs to the product according to the invention, is the ability to have influence of water absorption and water solubility properties. These have an influence on many factors, including, for example: Soaking time of dry mixes for drinking, - Soaking of milk, grade and time, for breakfast cereals, - Softening speed of mouth snacks (soaking with saliva) , - Absorption of juice from dried animals, - Flotation capacity / capacity of fish products (and baits) Level, ease of application time of coatings to sweets, - Control of fermentation speeds of the extruded products by cooking. The characterization of the product and the way to measure it are presented: all the results given in the examples are compared with a reference or control without any amount of hydrocolloid, all other parameters remaining identical. The content of hydrocolloids is measured according to the following qualitative test: Flint F.O., 1990, "Microtechnique for the identification of Food Hydrocolloids", Analyst, 115.61-63.

Density The density given in the specification is the density in mass, which is the mass of croquettes per unit volume. It was measured by weighing the mass of croquettes contained in a one liter plastic cylinder (g / 1).

Product Thickness At the exit of the extruder, the thickness of the product gives a measurement with a certain cutting speed: an increase in thickness means that a higher productivity is obtained.

Extrusion Energy This is the motor power used to drive the extrusion screws. The SME (specific mechanical energy) has the same meaning, but per kg of product in the extruder. The extruder energy reduces the means that use less energy with the hydrocolloid than without them, to reach the same production.

Energy to the Rupture This is the maximum force required to break the pieces obtained. This measurement is made with an Instron device. water absorption index / water solubility index This physical test determines the amount of water of the ground product that it will absorb when it is in contact with excess water (AI) and the amount of dry sample solubilized in the water layer after centrifugation (SI). These parameters give the information of the behavior of the products when they are in contact in a liquid like a sauce.

Extruder Back Pressure This is a measure of the pressure between the screws and the motor, which drives the screws. A reduction of this pressure allows the increase of the production.

Pieces / kg of finished product This is a measure of the number of pieces per kg of the product, with the same size of the pieces. The invention is further described in the following examples EXAMPLE 1 Premix of Extruded Product Base Complete Corn 50% Animal Protein 30 Corn Gluten (60% Protein) 12 Soy (44% Protein) 6 Sodium Chloride _2 Total 100 The base is prepared as a dry mixture. Hydrocolloid solution Water 93% Carrageenan Iota __7 Total 100 Hydrocolloidal iota carrageenan was added to vigorously stirred water at 95 ° C (previously boiled to remove the temporary hardness) and the mixture was stirred vigorously for another 2 minutes.

Preparation of the Sample v Results Control samples were prepared in equivalent moisture additions. The base was fed at 13.6 kg / minute by means of a preconditioner through a Wenger individual screw cooking extruder operated at a screw speed of 400 rpm. A Wenger cutter with 6 blades was attached to the die plate. The extruded pieces were passed through a conveyor dryer to obtain a 6% moisture. (The addition ratio between the base and the solution had to be added here, together with the extrusion temperature and the extrusion duration: This is also allowed for the other examples) To determine the effect by density, the hydrocolloid was added at various dose levels and at various positions during the cooking extrusion process.

Hydrocolloid dose (%) Addition position Density g / i 0. 0 (Control) Not applicable 556 0. 2 Preconditioner 513 0. 2 Just before die 492 0. 4 Preconditioner 442 0. 4 Power to the Extruder 433 0. 6 Feed to the 405 Extruder The energy effects were determined according to the dose of hydrocolloid as follows: Dose of Hydrocolloid (%) Addition Position Specific Mechanical Energy 0. 0 (Control) Not applicable 15.1 0.2 Preconditioner 13.0 0.4 Preconditioner 12.1 0.6 Preconditioner 13.3 To evaluate the strength of the extruded parts to generate fine particles during subsequent processing and transportation, the parts were shaken in a plastic box with steel balls for procedure normal, and the percentage of fine particles was measured by sieves. Fine particles here means particles having a particle size of less than 1 mm.

Sample Fine Particles (%) Control 4.8 0.2% Hydrocolloid 3.6 The last result corresponds to the average of three different measurements.

EXAMPLE 2 Hydrocolloid Solution Water 95% Sodium Alginate with a High Content of Guluronic Acid _5 Total 100 The water was heated to 90-95 ° C, then stirred with a mixer to create a stepped lateral vortex. The hydrocolloid alginate was slowly sprayed on the side wall of the vortex. Stirring was continued for 30 minutes and the solution was adjusted to 70 ° C.

Sample Preparation v Results Control samples were prepared to equivalent moisture additions. Calcium sulfate was added to the base at a level equivalent to 0.14 times the concentration of hydrocolloid in the final product. The base was fed at 16.5 kg / hour via a Clextral co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with 2 blades was attached to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the addition of the hydrocolloid had the following effects: Extrusion energy reduced to 24%. Extrusion back pressure reduced to 21% Density reduced to 18% Energy required to break the piece increased to 18%. 0.3% of the addition of the hydrocolloid had the following effects: Extruder back pressure reduced to 28% Extrusion energy reduced to 23% Water absorption index reduced to 8% Water solubility index reduced to 7% Broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 4% EXAMPLE 3 Hydrocolloid Solution Water 95% propylene glycol alginate _5 Total 100 The water was heated to 75-80 ° C, then stirred with a mixer to create a stepped lateral vortex. Propylene glycol alginate, hydrocolloid, was quickly added on the side wall of the vortex. Stirring was continued for 15 minutes and the solution adjusted to 70 ° C.

Preparation of the Sample v Results Control samples were prepared to equivalent moisture additions. The base was fed at 16.5 kg / hour via a Clextral co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was added to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the hydrocolloid addition had the following effects: Energy required to break the piece was increased to 41%. Broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 36%. Water solubility index was reduced to 33%. Extrusion energy was reduced to 18%. Density increased to 12%. Water absorption index was reduced to 10%. The addition of 0.3% of the hydrocolloid had the following effects: Broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 28%. Water solubility index was reduced to 16%. Extrusion energy was reduced to 13%. Extrusion back pressure was reduced to 11%. Water absorption index was reduced to 9%.

EXAMPLE 4 Hydrocolloid Solution Water 95% Carrageenan Iota _5 Total 100 The water was heated to 95 ° C and maintained at this temperature through the addition. The agitation was with a mixer to create a stepped lateral vortex. Hydrocolloid carrageenan iota was added on the lateral wall of the vortex. Stirring was continued for 2 minutes and the solution was adjusted to 80 ° C.

Preparation of the Sample v Results Control samples were prepared to equivalent moisture additions. The base was fed at 16.5 kg / hour via a Clextral co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was attached to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the hydrocolloid addition had the following effects: Extrusion energy reduced to 35%. Back pressure of the extruder reduced to 28% Energy required to break the reduced part to twenty! Pieces / kg of the finished product was increased to 19% water absorption rate was reduced to 10%. Water solubility index was reduced to 9%. The addition of 0.3% of the hydrocolloid had the following effects: Extrusion back pressure was reduced to 31%.

Extrusion energy of reduced to 23%. Water solubility index was reduced to 9%. Pieces / kg of the finished product was increased to 8% Energy required to break the piece was reduced to EXAMPLE 5 Hydrocolloid Solution Water 95% Methylcellulose _5 Total 100 Half the amount of the water was heated to 60 ° C and stirred with a mixer to create a stepped lateral vortex. The hydrocolloid methylcellulose was added slowly in a thin stream over the side wall of the vortex. The remaining water was added as crushed ice to obtain a cold solution. The stirring time was 2 minutes and the solution was pumped at 67 ° C.

Preparation of the Sample v Results Control samples were prepared to equivalent moisture additions.

The base is fed at 16.5 kg / hour via a Clextral co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was attached to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the • addition of the hydrocolloid had the following effects: Broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 20%. The back pressure of the extruder was reduced to 20%. The extrusion energy was reduced to 13%. The density was increased to 9%. The energy required to break the piece was reduced to 7%. The water absorption index was reduced to 5%. 0.3% addition of the hydrocolloid had the following effects: The back pressure of the extruder was reduced to 17%. The extrusion energy was reduced to 11%.

Broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 10%. The thickness of the product was increased to 8%. The energy required to break the piece was reduced to 6%.

EXAMPLE 6 Hydrocolloid Solution Water 95% Sodium carboxymethylcellulose _5 Total 100 The water was at 25 ° C and was stirred with a mixer to create a stepped lateral vortex. Sodium carboxymethylcellulose hydrocolloid was added on the side wall of the vortex. The stirring time was 5 minutes and the solution was pumped at 25 ° C.

Sample Preparation and Results Control samples were prepared to equivalent moisture additions. The base is fed at 16.5 kg / hour via a Clextral co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was attached to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the addition of the hydrocolloid had the following effects: Broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 35%. The water absorption index was increased to 7%. The extrusion energy was reduced to 5%. 0.3% addition of the hydrocolloid had the following effects: water solubility index was reduced to 9%. The density was reduced to 7%. The back pressure of the extruder was increased to 7%. The water absorption index was increased to 7%.

EXAMPLE 7 Hydrocolloid Solution Water 95% Microcrystalline alphacelulose gel 5 Total 100 The water was at 18 ° C and was stirred with a mixer to create a stepped lateral vortex. The microcrystalline alphacellulose gel hydrocolloid was added in a fine stream over the vortex side wall. Agitation was continued through the pumping, as this material swelled to form an activated aqueous dispersion.

Preparation of the Sample v Results Control samples were prepared to equivalent moisture additions. The base is fed at 16.5 kg / hour via a Clextral co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was attached to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the addition of the hydrocolloid had the following effects: The energy required to break the piece was reduced The back pressure of the extruder was reduced to 21%. The water solubility index was reduced to 6%. The water absorption index was reduced to 5%. 0.3% addition of the hydrocolloid had the following effects: The thickness was increased to 17%. The back pressure of the extruder was reduced to 17%. Pieces / kg of the finished product was increased to 13%. The extrusion energy was reduced to 10%. The energy required to break the piece was reduced to 5%.

EXAMPLE 8 Hydrocolloid Solution Water 95% Melquita Prosapias Seed Rubber _5 Total 100 The water was at 65 ° C and was stirred with a mixer to create a stepped lateral vortex. The melchose prosapse seed gum hydrocolloid is added in a fine stream over the vortex lateral wall. The stirring time was 5 minutes and the product was pumped at 58 ° C.

Preparation of the Sample v Results Control samples were prepared to equivalent moisture additions. The base is fed at 16.5 kg / hour via a Clextral co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was attached to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the addition of the hydrocolloid had the following effects: The extrusion energy was reduced to 26%. Broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 25%. The back pressure of the extruder was reduced to 22%. The thickness was increased to 15%. The water absorption index was reduced to 5%. 0.3% addition of the hydrocolloid had the following effects: The back pressure of the extruder was reduced to 37%. The extrusion energy was reduced to 29%.

EXAMPLE 9 Hydrocolloid Solution Water 95% glycolpropylen alginate 2.5 sodium alginate with a high content of guluronic acid 2.5 Total 100 The water was at 85 ° C and was stirred with a mixer to create a stepped lateral vortex. The hydrocolloid propylene glycol alginate was added on the lateral wall of the vortex. The stirring time was 15 minutes. Sodium alginate with a high content of guluronic acid, hydrocolloid, was added in a fine stream over the side wall of the vortex and the stirring was continued for a further 30 minutes. The product is pumped at 75 ° C.

Preparation of the Sample v Results Control samples were prepared to equivalent moisture additions. Calcium sulfate was added to the base at a level equivalent to 0.14 times the concentration of alginate with a high content of guluronic acid in the final product. The base is fed at 16.5 kg / hour via a Clextal co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was added to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the addition of the hydrocolloid mixture had the following effects: The energy required to break the piece was increased to 28%. The back pressure of the extruder was increased to 20%. The broken pieces (<1 mm after the fine particle generation test, see example 1) was reduced to 15%. The extrusion energy was reduced to 14%. The density was reduced to 6%. The water absorption index was reduced to 5%. 0.3% addition of the hydrocolloid mixture had the following effects: The extrusion energy was reduced to 25%. The back pressure of the extruder was reduced to 25%.

The broken pieces (< lmm after the fine particle generation test, (see example 1) was reduced to 19% .The water solubility index was reduced to 15% .The energy required to break the pieces was increased to 8% EXAMPLE 10 Hydrocolloid Solution Water 95% Carrageenan kappa 2.5 Rubber Casia 2.5 Total 100 The water was at 95 ° C and was stirred with a mixer to create a stepped lateral vortex. The kappa carrageenan hydrocolloid was added on the lateral wall of the vortex. The agitation time was 2 minutes. The cassia hydrocolloid gum was added in a thin stream over the side wall of the vortex and the stirring was continued for a further 10 minutes. The product is pumped at 80 ° C.

Sample Preparation and Results Control samples were prepared to equivalent moisture additions. Potassium chloride was added to the base at a level equivalent to 0.7 times the concentration of kappa carrageenan in the final product. The base is fed at 16.5 kg / hour via a Clextal co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was added to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the addition of the hydrocolloid mixture had the following effects: The back pressure of the extruder was reduced to 20%. The extrusion energy was reduced to 19%. The thickness was increased to 9%. The water solubility index was reduced to 8%. The broken pieces (< lmm after the fine particle generation test, (see example 1) was reduced to 7% .The pieces / kg of feed were increased to 6%.

The density was increased to 3%. 0.3% addition of the hydrocolloid mixture had the following effects: The extrusion energy was reduced to 24%. The counterweight of the extruder was reduced to 21%. The energy required to break the piece was increased to 12%. The broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 10%. The water solubility index was reduced to 10%.

EXAMPLE 11 Hydrocolloid Solution Water 95% Microcrystalline Alpha Cellulose Gel 3 Sodium Carboxymethylcellulose 2 Total 100 The water was at 25 ° C and was stirred with a mixer to create a stepped lateral vortex. The microcrystalline alphacellulose gel hydrocolloid was added on the lateral wall of the vortex. The agitation time was 2 minutes. Sodium carboxymethylcellulose hydrocolloid was added in a fine stream over the vortex lateral wall and the stirring was continued for a further 5 minutes. The product is pumped at 24 ° C.

Preparation of the Sample v Results Control samples were prepared to equivalent moisture additions. The base is fed at 16.5 kg / hour via a Clextal co-rotating twin-screw cooking extruder operated at a screw speed of 450 rpm. A Clextral cutter with two blades was added to the die plate. The extruded pieces were dried at 120 ° C for 8 minutes and then cooled for 5 minutes. Some of the benefits can be illustrated as follows: 1% of the addition of the hydrocolloid mixture had the following effects: The broken pieces (<lmm after the fine particle generation test, see example 1) was reduced to 30 %. The extrusion energy was reduced to 13%. The back pressure of the extruder was reduced to 13%. The water solubility index was reduced to 11%. The energy required to break the pieces was increased to 10%.

The density was increased to 5%. The thickness was increased to 4%. 0.3% of the addition of the hydrocolloid mixture had the following effects: The broken pieces (<1 mm after the fine particle generation test, see example 1) was increased to 44%. The energy required to break the pieces was reduced to 17%. The thickness was increased to 7%. The density was reduced to 5%.

Claims (10)

1. A food product for human or animal consumption made through cooking extrusion, the product being expanded, characterized in that it contains between 0.1 and 3% of a hydrocolloid or a mixture thereof and having a density between 100 and 1200 g / 1.

2. A food product according to claim 1, characterized in that the amount of hydrocolloid is between 0.5 and 1.5%.

3. A food product according to any of claims 1 or 2, characterized in that the hydrocolloid is selected from the group consisting of seaweed extract, such as carrageenan iota, carrageenan kappa and agar, alginate such as sodium alginate and propylene glycol alginate , furceleran, cellulose derivatives, such as sodium carboxymethylcellulose, hydroxypropylmethylcellulose, hydroxyethylmethylcellulose, methylcellulose and hydroxyethylcellulose, galactomannan or related seed gum or seed extract, prosopis seed gum, guar, tara, locust bean gum, sena, tamarind gum, tamarind seed gum, microbial gum such as xanthan gum and gellan gum, exudate gum such as gum arabic, karaya gum, tragacanth gum, gati gum, glucomannan, konjac, cell wall polysaccharide, pectin, protopectin and pectate.

4. A process for the preparation of a food product according to any of claims 1 to 3, characterized in that an aqueous phase comprises a hydrocolloid or a mixture thereof, is prepared and added and mixed in a cooking extruder with the components of the product and water, the mixture is heated and the product is extruded, the product is dried at a water content of 2 to 10%.

5. The method according to claim 4, characterized in that the heating in the cooking extruder takes place at a temperature between 120 and 180 ° C.

6. The process according to any of claims 4 or 5, characterized in that the extrusion takes place for 20 seconds to 3 minutes.

7. The method according to any of claims 4 to 6, characterized in that the hydrocolloid is selected from the group consisting of seaweed extract such as carrageenan iota, carrageenan kappa and agar, alginate such as sodium alginate and propylene glycol alginate, furceleran , cellulose derivatives, such as sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl methyl cellulose, methyl cellulose and hydroxyethyl cellulose, galactomannan or related seed gum or seed extract, prosopis seed gum, guar, tara, locust bean gum, sena, tamarind gum, tamarind seed gum, microbial gum such as xanthan gum and gellan gum, exudate gum such as gum arabic, karaya gum, tragacanth gum, gati gum, glucomannan, konjac, cell wall polysaccharide, pectin, protopectin and pectate.

8. The process according to claims 4 to 7, characterized in that the cooking extruder is a single screw extruder or twin screw extruder.

9. The process according to claims 4 to 8, characterized in that the aqueous phase contains between 0.5 and 15% hydrocolloid.

10. The process according to claim 9, characterized in that the aqueous phase contains between 5 and 10% hydrocolloid.