Extruded Snack Optimization

In direct-expanded snacks, formulation changes alter melt viscosity inside the extruder and therefore the way pressure release creates the final cell structure. Feed moisture, starch composition and die conditions influence expansion, density and bite simultaneously, so optimisation requires a formulation lever that can be tested against both process behaviour and finished texture.

What can we help you achieve?

• Controlled expansion
  Controlled expansion gives extruded snacks a light structure, consistent density and attractive shape.

• Consistent texture
  The right structure can make the finished product more enjoyable and more consistent.

• Process stability
  Greater stability can reduce batch variation and support more predictable finished quality.

Our Recommended Ingredient Solution

• OryzaNAT
  This ingredient can provide texture and structure building and stability and viscosity building in this formulation. The OryzaNAT range can be selected across different amylose profiles and particle sizes, allowing the rice-flour base to be tuned toward firmer or softer texture requirements.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.