FOOD PRODUCT EXTRUDED USING SUPERCRITICAL FLUID MEDIUM Russian patent published in 2016 - IPC A23L7/17 A23L29/212 

FIELD: food industry.

SUBSTANCE: disclosed is a food product extruded using a supercritical fluid medium. Product has permeability of matrix of gelled starch from 8.2×10^-12 to 6.9×10^-11 m². Prior to extrusion of said gelled starch has at least one of following characteristics. Time to reach peak RVA is less than 100 seconds based on measurement data according to Protocol RVA at content of dry substance of 20 %, and/or rotational viscosity at 80°C ranges from 0.1 Pa·s to 10 Pa·s and/or logarithm of storage module during shear, measured in pascals, from 1.25 to 2.25 at logarithm of shear stress, measured in pascals, from 0 to 2.5.

EFFECT: use in production of product gelled starch with said characteristics enables to extrude a product at low temperatures with preservation of heat-sensitive ingredient and obtain a product with light, porous, crispy texture, having resistance to absorption of oil when seasoning or roasting.

4 cl, 4 dwg, 3 tbl