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Extrusion baking of cookies having liposome encapsulated ingredients

  • US 4,999,208 A
  • Filed: 06/07/1989
  • Issued: 03/12/1991
  • Est. Priority Date: 06/07/1989
  • Status: Expired due to Term
First Claim
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1. A method for the production of a cookie product having a liposome-encapsulated component uniformly dispersed therein comprising:

  • (a) forming a heat treated mass in a cooker extruder by heating ingredients comprising at least one flour and shortening or fat to a temperature of at least about 150°

    F. to promote browning and flavor development,(b) admixing water and at least one liposome-encapsulated component with the heat-treated mass with sufficient mixing to uniformly disperse the liposome-encapsulated component within the mass without rupturing a substantial portion of the liposomes in said cooker extruder to form a dough-like mixture, wherein the temperature of the heat treated mass is reduced to below about 140°

    F. for admixing with the liposome component and wherein the amount of shortening or fat is at least about 12% by weight, based upon the weight of the dough-like mixture,(c) extruding the mixture under sufficiently low pressure and temperature such that substantial rupture of the liposomes is inhibited,(d) forming the mixture into pieces having at least one liposome-encapsulated composition uniformly dispersed therein, and(e) leavening the pieces by subjecting it to post extrusion heating to obtain a crumb-like structure.

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