High protein whipped collet extrusion crunchy snack product and manufacturing apparatus and process

作者： Ray M. Alden

DOI:

关键词: Final product 、 Extrusion 、 Materials science 、 Food science 、 Low carbohydrate 、 Product (mathematics) 、 Snack food 、 Egg product 、 Collet 、 High protein

摘要: The invention described herein comprises a crunchy egg product, formulae, manufacturing apparatus, and processes to produce desirable consumer product that is nutritious fulfills gap in low carbohydrate snack food category. final whipped collet having water content by weight, audible fracturing characteristics, brittleness flex stress characteristics. It carbohydrate, high protein for consumption those on diet.