Snack products

Rios, A.O. and Mercadante, A.Z., Novel method for the determination of added annatto colour in extruded corn snack products. FoodAddit. Contamin., 21,125, 2004. 

Plunkett, A. and Ainsworth, P. (2007). The influence of barrel temperature and screw speed on the retention of L-ascorbic acid in an extruded rice based snack product. /. Food Eng. 78,1127-1133. 

Spend on average US 4 per month on snack products. The individuals were quite aware of the health benefits of roasted nut products, including high levels of protein and unsaturated fats. 

Method for producing a snack product that is fat-free or low in fat Patent number W02004047542 (2004)... 

The invention relates to a method for producing snack products that are fat-free or low in fat, such as potato chips, Jerusalem artichoke chips and other vegetable chips, and pasty snacks. 

The machinery has been borrowed from the plastics industry. An early single screw extruder was used in the 1940s to produce a snack product from maize grits but the operational advantage of twin screw machines was demonstrated later. It appears that they are more efficient in mass transport, less heat is dissipated, and therefore heat transfer can be better regulated by barrel heating (Lo et al. 1998). 

There are many extruded snack products that are fried, seasoned, and packaged for distribution. One of the popular products is extruded com chips, made either from the cooked com or from masica, and is extmded through extmders. The product is... 

Cheese flavor is very important in many savory food and snack products. In some instances an adequate flavor level can be achieved by the careful selection and use... 

Dried inactive yeasts are used not only as valuable nutrient and vitamin supplements but in the flavoring of dry savory seasonings, dip mixes, gravy and sauce mixes, snack products, etc., to which they give a rich, full-bodied flavor character. Because of the many variables that affect the flavor profile of inactivated yeast, the products of different manufacturers have quite distinctive flavoring properties. The profile may be characterized by such nuances as sweet, caramel-like, roasted, beefy, cheesey, or creamy, and this implies that such products must be individually assessed prior to use. 

Noble or inert ses such as argon are in corrrmercial rrse for commodities such as coffee and snack products. Experirrrerrtal rrse of carbon mortoxide (CO) and strlfur dioxide (SO ) has also been reported (Sarrdlya, 2010). However corrtrrtercial application of CO is limited due to its toxicity and the tenderrcy to form poterrtialfy explosive rrrixtrrres with air... 

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