GB2580311A

GB2580311A - Popped food product

Info

Publication number: GB2580311A
Application number: GB1821195.3A
Authority: GB
Inventors: Beech John
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-12-24
Filing date: 2018-12-24
Publication date: 2020-07-22
Anticipated expiration: 2038-12-24
Also published as: GB2580311B; GB201821195D0

Abstract

A method for producing a popped food product comprises the steps of: forming a mixture 12 from a material comprising starch 14 and a material comprising protein 16; heating the mixture without mechanical sheer under pressure in a pressure chamber 18; and releasing pressure from the pressure chamber 18 to form the popped food product 10. The pressure chamber 18 may be a popping head. It may be that the mixture 12 is not thermostatically extruded. Also disclosed is a popped food product comprising an expanded starch based matrix and a material comprising protein dispersed in the expanded matrix, wherein the popped food product has a protein content of at least 20% and a density from 0.05 to 0.35 g/cm3. The process allows for starch based expanded food products to be enriched with protein and still meet consumers’ expectation with regard to lightness, crispiness and mouthfeel.

Description

TITLE

Popped Food Product.

TECHNOLOGICAL FIELD

Examples of the disclosure relate to popped food products, and in particular starch based popped food products enriched with protein.

BACKGROUND

Starch based expanded food products are known. It is desirable to enrich such starch based expanded food products with protein.

However, in known processes the added protein disrupts the expansion of the starch based material. Consequently, the resultant product has an increased density compared to starch based expanded food products without added protein. Such products do not meet the consumers' expectations of an expanded food product, for example, in regard to lightness, crispiness or mouth feel.

There is a need therefore to provide processes capable of producing starch based expanded food products enriched with protein which meet consumers' expectations of an expanded food product.

In this application the term popped' is used to describe an expanded food product which has been formed in a pressure chamber, commonly referred to as a 'popping head'. In such a process the starch based material is heated under pressure in the popping head without mechanical sheer, and subsequent release of pressure forms the expanded popped' product. The term 'puffed' is used to describe an expanded food product formed from a starch based material which has been heated under pressure and subjected to mechanical sheer, for instance, in a thermomechanical extruder. Subsequent release of pressure forms the expanded puffed' product.

All proportions referred to in this specification are indicated as % by dry weight (dry weight basis) of the total composition unless indicated otherwise.

BRIEF SUMMARY

According to various, but not necessarily all, examples of the disclosure there is provided a method for producing a popped food product, the method comprising: forming a mixture from a material comprising starch and a material comprising protein; heating the mixture without mechanical sheer under pressure in a pressure chamber; subsequently releasing pressure from the pressure chamber to form the popped food product.

The pressure chamber may be a popping head.

Possibly, the mixture is not thermomechanically extruded The material comprising starch and the material comprising protein may be different materials. The mixture may be a blend of the material comprising starch and the material comprising protein.

The method may comprise dry mixing the material comprising starch and the material comprising protein to form the mixture. Prior to heating the mixture under pressure in a pressure chamber, the material comprising starch and the material comprising protein may be separate materials in the mixture.

Heating the mixture under pressure may cause at least some of the material comprising starch to form a matrix, and subsequently releasing the pressure causes the matrix to expand to form an expanded matrix. The material comprising protein may be dispersed in the expanded matrix. The popped food product may comprise the expanded matrix with the material comprising protein dispersed in the expanded matrix.

The material comprising protein may be in intimate contact with the expanded matrix. The material comprising protein may be integral with the expanded matrix.

Possibly, the material comprising protein cannot be mechanically separated from the expanded matrix.

The material comprising starch may be a solid particulate. The solid particulate may comprise pips, pellets or granules. The material comprising starch may comprise starch from any of: cereals, legume, pulses, tubers or roots, or combinations thereof. The material comprising starch may comprise at least 50 % by dry weight of starch. The material comprising starch may have a moisture content of about 4 to about 25 % by weight.

The material comprising protein may be a powder or a solid particulate. The material comprising protein may comprise protein from any of animals, plants, invertebrates, algae, or single cell organisms, or combinations thereof. The material comprising protein may comprise at least 20 % by dry weight of protein. The material comprising protein may have a moisture content of about 4 to about 25 % by weight.

The popped food product may have a protein content of at least about 20 % by dry weight of the popped food product. The popped food product may have a protein content of from about 20 % by dry weight to about 60 % by dry weight of the popped food product. The popped food product may have a moisture content of less than about 10 % by weight of the popped food product.

The popped food product may have a density from about 0.05 to about 0.35 g/cm3, and may have a density from about 0.1 to about 0.3 g/cm3.

According to various, but not necessarily all, examples of the disclosure there is provided a popped food product, wherein the popped food product comprises an expanded starch based matrix and a material comprising protein dispersed in the expanded matrix; wherein the popped food product has a protein content of at least about 20 % by dry weight of the popped food product; wherein the popped food product has a density from about 0.05 to about 0.35 g/cm3.

The material comprising protein may be in intimate contact with the expanded matrix. The material comprising protein may be integral with the expanded matrix. Possibly, the material comprising protein cannot be mechanically separated from the expanded matrix.

The popped food product may have a protein content of from about 20 % by dry weight to about 60 % by dry weight of the popped food product. The popped food product may have a moisture content of less than about 10 % by weight of the popped food product.

The popped food product may have a density from about 0.1 to about 0.3 g/cm3.

According to various, but not necessarily all, examples of the disclosure there may be provided examples as claimed in the appended claims.

BRIEF DESCRIPTION

For a better understanding of various examples that are useful for understanding the detailed description, reference will now be made by way of example only to the accompanying drawings in which: Fig. 1 illustrates a popped food product; Fig. 2 illustrates another popped food product; Fig. 3 illustrates another popped food product; Fig. 4 illustrates another popped food product; Fig. 5 illustrates another popped food product; Fig. 6 illustrates another popped food product; Fig. 7 illustrates another popped food product; Fig. 8 illustrates another popped food product; and Fig. 9 illustrates an example apparatus and method for preparing a popped food product.

DETAILED DESCRIPTION

According to examples of the disclosure there is provided a method for producing a popped food product. The method comprises forming a mixture from a material comprising starch and a material comprising protein.

The method comprises heating the mixture without mechanical sheer under pressure in a pressure chamber, and subsequently releasing pressure from the pressure chamber to form the popped food product. The popped food product is enriched with protein from the material comprising protein. In examples of the disclosure, the pressure chamber is a popping head.

The mixture is not thermomechanically extruded.

In some examples, the method comprises dry mixing the material comprising starch and the material comprising protein to form the mixture.

The material comprising starch and the material comprising protein may be different materials. Accordingly, the material comprising starch has a different identity to the material comprising protein. The material comprising starch may be relatively rich in starch. The material comprising protein may be relatively rich in protein. The material comprising starch may naturally contain some protein. The material comprising starch may contain less than about 20 % by dry weight of protein. The material comprising protein may comprise relatively more protein than the material comprising starch. The material comprising starch may be a starch based material. The material comprising protein may be a protein based material.

In some examples, as an initial step the method comprises reducing the content of crystalline starch in the material comprising starch. Accordingly, the method may comprise increasing the content of amorphous starch in the material comprising starch. In such examples, the material comprising starch has a starch content of at least 50 % by dry weight. To reduce the content of crystalline starch, the material comprising starch may be heated in limited water, or heated and exposed to shearing, or heated in excess water followed by drying. The product of this initial step is a material comprising starch in the form of a solid particulate. The solid particulate may comprise pips as per examples 2 to 8 below, pellets, or granules. An example of preparing maize pips is provided below.

In other examples, the material comprising starch is not processed prior to use in the method such that the native starch of that material remains intact with its natural balance of crystalline and amorphous starch. In such examples, the material comprising starch has a starch content of at least 50 % by dry weight.

The material comprising starch may comprise a moisture content of about 4 to about 25 % by weight.

In some examples, the material comprising protein is a powder or a solid particulate. The material comprising protein may have a moisture content of about 4 to about 25 % by weight. The material comprising protein may comprise at least 20 % by dry weight of protein.

According to examples of the disclosure there is also provided a popped food product. In the examples illustrated below the popped food product is referred to as a 'cake'.

The popped food product comprises an expanded matrix and a material comprising protein dispersed in the expanded matrix.

Where it is specified that the material comprising protein is dispersed in the expanded matrix, it is understood that the material comprising protein is in intimate contact with the expanded matrix. Accordingly, the material comprising protein is integral with the expanded matrix, such that the material comprising protein cannot be mechanically separated from the expanded matrix.

The popped food product has a protein content of at least about 20 % by dry weight of the popped food product. In some examples, the popped food product has a protein content of from about 20 % by dry weight to about 60 % by dry weight of the popped food product.

The popped food product has a density from about 0.05 to about 0.35 g/cm3. In some examples, the popped food product has a density from about 0.1 to about 0.3 g/cm3. Density is measured by seed displacement.

In some examples, the popped food product has a moisture content of less than about 10 % by weight of the popped food product.

Heating the mixture under pressure causes at least some of the material comprising starch to form a matrix. The matrix is a flexible material. The matrix is expandable. The matrix is a rubbery material. The matrix comprises amorphous starch. In the matrix, the material comprising starch may act as a carrier, which may be continuous.

During the heating of the mixture the starchy phase will reduce in viscosity so that it is able to form a molten phase. Temperature and plasticiser levels will determine the melting behaviour of the starch phase. The plasticiser levels need to be sufficient at the temperatures used to be above the glass transition temperature of the starchy components.

Subsequently releasing pressure allows super-heated water to become steam which acts as a blowing agent expanding the matrix to form an expanded matrix. The expanded matrix is a glassy material at ambient temperature, and therefore the popped food product is crisp and aerated.

The material comprising protein is dispersed in the expanded matrix, as illustrated in Figs. 1 to 8 below.

In the figures, the expanded matrix has a lighter shade and areas of the matrix which are particularly rich with the material comprising protein have a darker shade.

The darker shade does not corelate with the total amount of material comprising protein in the cake because at least some of the material comprising protein is not visible in the images provided. Although areas particularly rich in material comprising protein appear as a darker shade, it is expected that other areas of the expanded matrix also comprise material comprising protein.

The popped food product comprises the expanded matrix with the material comprising protein dispersed in the expanded matrix.

In some examples, the majority of the native starch in the material comprising starch loses its crystallinity during the method of forming the popped food product. Accordingly, in such examples the majority of the starch in the popped food product is amorphous.

In some examples, the material comprising starch and the material comprising protein are separate materials in the mixture prior to heating the mixture under pressure in the popping head. Accordingly, at this point in the process the material comprising starch is not chemically or physically bonded to the material comprising -I 0 protein.

Examples of the disclosure

Example 1

In example 1, the material comprising starch is uncooked brown rice and the material comprising protein is whey protein.

Uncooked brown rice grains (moisture 16% dry weight basis) and a whey protein (Myprotein 82% protein) were mixed 75:25 and placed in a commercial popping head SYP Popping Machine (Shinyoung Mechanics Korea). The popping head was preheated to 220C and samples left under pressure for 4 sec. The final product was a cake with a density (as measured by seed displacement) of 0.2 g.cm-3. The protein content of the cake was approximately 30% dry weight basis. An illustration of the cake is provided in Fig. 1, wherein the material comprising protein has a darker shade than the material comprising starch.

An example of how to determine density from seed displacement is as follows. Rapeseeds were used to fill a container of known volume and weight. The exactly filled container was weighed. The density of the rapeseeds was then calculated. The popped cakes (5 items) were weighed and then placed into the container one by one with the rapeseeds added to fill in the gaps between the cakes and on each addition the container was tapped to ensure even packing of the seeds. Sufficient seeds were added to exactly fill the container. From this the volume occupancy and the density of the 5 cakes was calculated.

Preparation of maize pips In examples 2 to 5, the material comprising starch is in the form of maize 'pips', which are prepared as follows.

Maize grits were processed using a pilot scale thermomechanical extruder (Thermofisher Prism twin screw extruder) with a length to diameter ratio of 40:1 and the screw speed set at 300rpm. The moisture content of the starting grits was 16% dry weight basis, feed rate was 8kg per hour and moisture was added to induce a melt moisture of 40%. The highest temperature within the screw was 125C with the die temperature set at 60C. The specific mechanical energies were in excess 250 kJ.kg-1. The extruder was fitted with a 4mm pin hole die and the continuous maize melt was cut at the die face to form "pips" roughly 4mm in diameter. These maize pips were dried to a moisture content of 13% dry weight basis and stored for further use.

Each of example 2 to 5 comprises a different material comprising protein, as indicated below.

Example 2

In example 2, the material comprising protein is algal protein.

The maize pips were mixed with algal protein (AlgaVia® Protein Rich whole algae; protein content 63%) at a ratio of 75 maize to 25 algal protein flour. The popping head was preheated to 220C and samples left under pressure for 4 sec. The final product was a cake with a density (as measured by seed displacement) of 0.2 g.cm-3. The protein content of the cake was approximately 25% dry weight basis. An illustration of the cake is provided in Fig. 2, wherein the material comprising protein has a darker shade than the material comprising starch.

Example 3

In example 3, the material comprising protein is pea protein isolate (Bulk Proteins 80% protein).

The maize pips were mixed with pea protein isolate (Bulk Proteins 80% protein) at a ratio of 75 maize to 25 protein powder. A similar process as described in relation to example 2 above was used to form a cake, an illustration of which is provided in Fig. 3, wherein the material comprising protein has a darker shade than the material comprising starch. The protein content of the cake was approximately 30% dry weight basis.

Example 4

In example 4, the material comprising protein is whole egg powder (MyProtein Whole Egg Powder, protein 48%, moisture 12% wet weight biomass).

The maize pips were mixed with whole egg powder (MyProtein Whole Egg Powder, protein 48%, moisture 12% wet weight biomass) at a ratio of 68 maize to 32 protein powder.

A similar process as described in relation to example 2 above was used to form a cake, an illustration of which is provided in Fig. 4, wherein the material comprising protein has a darker shade than the material comprising starch. The protein content of the cake was approximately 25% dry weight basis.

Example 5

In example 5, the material comprising protein is whey protein (Myprotein 82% protein).

The maize pips were mixed with whey protein (Myprotein 82% protein) at a ratio of 75 maize to 25 protein powder.

A similar process as described in relation to example 2 above was used to form a cake, an illustration of which is provided in Fig. 5, wherein the material comprising protein has a darker shade than the material comprising starch. The protein content of the cake was approximately 30% dry weight basis.

Examples 6 to 8

In examples 6 to 8, the material comprising starch is in the form of 'pips' prepared in the same way as the maize pips detailed above.

Regarding example 6, the cake was formed from potato pips and whey protein, as illustrated in Fig. 6. The protein content of the cake was approximately 25% dry weight basis. The cake of example 7 was formed from rice pips and whey protein, as illustrated in Fig. 7. The protein content of the cake was approximately 25% dry weight basis. Concerning example 8, the cake was formed from tapioca pips and whey protein, as illustrated in Fig. 8. The protein content of the cake was approximately 25% dry weight basis. In each of Figs. 6 to 8, the material comprising protein has a darker shade than the material comprising starch.

The material comprising starch may comprise: cereals (for example: wheat, maize, rice, rye, barley, sorghum, or millet), legume (for example: peas, beans, or lentils), tubers (for example, potatoes) or roots (for example cassava), which may be in a native form or processed form, such as pellets or pips. The material comprising starch may comprise a combination of different materials, for example, selected from the above alternatives.

The material comprising protein may comprise: animals (for example: meat fibre protein, egg protein, caseinates, whey powder, gelatine) plants (for example: soy, pea protein, gluten), invertebrates (for example: mealworm, crickets), algae, or single cell organisms, which may be in a native form or processed form, such as powders or particulates. The material comprising protein may comprise a combination of different materials, for example, selected from the above alternatives.

In some examples the material comprising starch and/or the material comprising protein are purified, whereas in other example these materials are not purified, and for instance, used in their natural state.

In examples of the disclosure, the material comprising starch may comprise a single starch source or a multiple starch source. The material comprising protein may comprise a single protein source or a multiple protein source. Accordingly, the popped food product according to examples of the disclosure may be formed from a mixture comprising a single starch source and a single protein source, a single starch source and a multiple protein source, a multiple starch source and a single protein source, or multiple starch source and a multiple protein source.

A single starch source is a material which comprise just one type of starch, for example, maize. A multiple starch source is material which comprises more than one type of starch, for example, cereal and pulses.

A single protein source is a material which comprise just one type of protein, for example, whey. A multiple protein source is material which comprises more than one type of protein, for example, dried then ground intact insects.

Fig. 9 illustrates an example apparatus and method for preparing a popped food product 10 from a mixture 12 comprising a material comprising starch 14 and a material comprising protein 16.

In the example of Fig. 9, the mixture is heated under pressure in a pressure chamber 18, wherein the pressure is subsequently released from the pressure chamber 18 causing expansion of the mixture and loss of water to provide the popped food product 10, that is, the cake. The pressure chamber 18 is a 'popping head' in the example of Fig. 9. The pressure chamber 18, for instance, the popping head may have an internal diameter of from 1 cm to 20 cm. In some examples the pressure chamber 18 defines an internal space 20 that is circular in plan view. In other examples, the internal space 20 may have a different shape in plan view.

The materials 14, 16 may be mixed in the pressure chamber 18 and/or may be mixed in a separate vessel and the mixture 12 subsequently transferred to the pressure chamber 18.

In the example of Fig. 9, the popping head 10 comprises a base plate 22 and collar 24, wherein the popping head 18 defines an internal space 20 in the form of a cup 26 for receiving the mixture 12. In use, a top plate 28 may be lowered into the cup 26 to a fixed height (1-15mm) above the base plate 22 and an air tight seal may be formed. The base plate 22 and/or top plate 28 may be heated, for example, to a temperature between ambient and 300°C, and may be preheated.

Fig. 9 also illustrates a method according to example of the disclosure for producing a popped food product 10.

In Fig. 9a the cup 26 is empty. The base plate 22 and/or top plate 28 may have been preheated. In Fig. 9b the cup 26 has been partially filled with the mixture 12 comprising a material comprising starch 14 and a material comprising protein 16. In this example, the material comprising starch 14 is in the form of pellets and the material comprising protein 16 is in the form of a powder. The mixture 12 has not been extruded.

In Fig. 9c the mixture 12 is being heated under pressure. In this example, the mixture 12 is also being compressed by the top plate 28. The pellets of the material comprising starch 14 have lost form and become more dispersed with the material comprising protein 16. In some examples, the material comprising starch 14 and material comprising protein 16 may form a melt. In the illustrated example, the materials 14, 16 may form some phase separated domains. Although the size of the phases may be significantly large so that they are discernible by eye, the mix of starch 14 and protein 16 form a stable complete product 10 with no simple physical separation of the materials 14, 16. In Fig. 9d, the pressure has been released from the popping head 18, water has been lost in the form of steam and the mixture has expanded to form a popped food product 10. The mixture 12 may be volumetrically expanded. The pressure is released when the top plate 28 is raised, which is typically after about 1 to 6 seconds. The popped food product 10 comprises an expanded matrix and a material comprising protein 16 which is dispersed in the expanded matrix.

As indicated above, it is understood that the material comprising protein is in intimate contact with the expanded matrix. Accordingly, the material comprising protein is integral with the expanded matrix, such that the material comprising protein cannot be mechanically separated from the expanded matrix.

There is thus described a popped food product and a method of producing a popped food product with a number of advantages as detailed above and as follows.

It has been surprisingly found that by heating the mixture without mechanical sheer under pressure in a pressure chamber, and in particular in a popping head, followed by subsequently releasing pressure from the pressure chamber forms a popped food product rich in added protein which meets the consumers' expectations of an expanded food product, for example, in regard to lightness, crispiness or mouth feel. In such methods according to the disclosure, and without being bound by theory, it is believed that the material comprising protein 16 does not disrupt, or at least does not significantly disrupt, the subsequent expansion of the matrix to form the expanded matrix.

Accordingly, popped food products 10 according to examples of the disclosure are high in protein (that is, at least about 20 % by dry weight of the popped food product) on account of the added protein, but have a moisture content and density at least equivalent to starch based expanded food products without added protein.

Accordingly, popped food products 10 according to examples of the disclosure meet the consumers' expectations of an expanded food product, for example, in regard to lightness, crispiness or mouth feel.

Furthermore, popped food products according to examples of the disclosure are shelf stable. Such products may be eaten as snacks or ready-to-eat products.

Furthermore, only minimal packaging is required.

It has been found that 'puffed' products enriched by added protein, that is, where a mixture formed from a material comprising starch and a material comprising protein have been subjected to mechanical sheer do not meet the consumers' expectations of an expanded food product, for example, in regard to lightness, crispiness or mouth feel. Without being bound by theory, it is believed that in such processes the added protein disrupts the expansion of the matrix to form the expanded matrix.

Although embodiments of the present invention have been described in the preceding paragraphs with reference to various examples, it should be appreciated that modifications to the examples given can be made without departing from the scope of the invention as claimed. For example, the popped food product may comprise additives as would be common in such food products, such as seasoning or flavoring, and such additives may be combined with the material comprising starch and/or the material comprising protein. Furthermore, the popped food product may be subsequently flavored or coated.

Features described in the preceding description may be used in combinations other than the combinations explicitly described.

Although functions have been described with reference to certain features, those functions may be performable by other features whether described or not.

Although features have been described with reference to certain embodiments, those features may also be present in other embodiments whether described or not.

The term "comprise" is used in this document with an inclusive not an exclusive meaning. That is any reference to X comprising Y indicates that X may comprise only one Y or may comprise more than one Y. If it is intended to use "comprise" with an exclusive meaning then it will be made clear in the context by referring to "comprising only one..." or by using "consisting".

In this brief description, reference has been made to various examples. The description of features or functions in relation to an example indicates that those features or functions are present in that example. The use of the term "example" or "for example" or "may" in the text denotes, whether explicitly stated or not, that such features or functions are present in at least the described example, whether described as an example or not, and that they can be, but are not necessarily, present in some of or all other examples. Thus "example", "for example" or "may" refers to a particular instance in a class of examples. A property of the instance can be a property of only that instance or a property of the class or a property of a sub-class of the class that includes some but not all of the instances in the class. It is therefore implicitly disclosed that features described with reference to one example but not with reference to another example, can where possible be used in that other example but does not necessarily have to be used in that other example.

Whilst endeavoring in the foregoing specification to draw attention to those features of the invention believed to be of particular importance it should be understood that the Applicant claims protection in respect of any patentable feature or combination of features hereinbefore referred to and/or shown in the drawings whether or not particular emphasis has been placed thereon.

I/we claim: 15 20 25 30

Claims

CLAIMS1. A method for producing a popped food product, the method comprising: forming a mixture from a material comprising starch and a material comprising protein; heating the mixture without mechanical sheer under pressure in a pressure chamber; subsequently releasing pressure from the pressure chamber to form the popped food product.
2. A method according to claim 1, wherein the pressure chamber is a popping head.
3. A method according to claims 1 or 2, wherein the mixture is not thermomechanically 15 extruded.
4. A method according to any of the preceding claims, wherein the material comprising starch and the material comprising protein are different materials.
5. A method according to any of the preceding claims, wherein the method comprises dry mixing the material comprising starch and the material comprising protein to form the mixture.
6. A method according to any of the preceding claims, wherein heating the mixture under pressure causes at least some of the material comprising starch to form a matrix, and subsequently releasing the pressure causes the matrix to expand to form an expanded matrix.
7. A method according to claim 6, wherein the material comprising protein is dispersed in the expanded matrix.
8. A method according to any of the preceding claims, wherein the material comprising starch comprises starch from any of: cereals, legumes, pulses, tubers or roots, or combinations thereof.
9. A method according to any of the preceding claims, wherein the material comprising starch comprises at least 50 % by dry weight of starch.
10. A method according to any of the preceding claims, wherein the material comprising starch has a moisture content of about 4 to about 25 % by weight.
11. A method according to any of the preceding claims, wherein the material comprising protein comprises protein from any of: animals, plants, invertebrates, algae, or single cell organisms, or combinations thereof.
12. A method according to any of the preceding claims, wherein the material comprising protein comprises at least 20 % by dry weight of protein.
13. A method according to any of the preceding claims, wherein the material comprising protein has a moisture content of about 4 to about 25 % by weight.
14. A method according to any of the preceding claims, wherein the popped food product has a protein content of at least about 20 % by dry weight of the popped food product.
15. A method according to any of the preceding claims, wherein the popped food product has a moisture content of less than about 10 % by weight of the popped food product.
16. A method according to any of the preceding claims, wherein the popped food product has a density from about 0.05 to about 0.35 g/cm3.
17. A popped food product, wherein the popped food product comprises an expanded starch based matrix, and a material comprising protein dispersed in the expanded 30 matrix; wherein the popped food product has a protein content of at least about 20 % by dry weight of the popped food product; and wherein the popped food product has a density from about 0.05 to about 0.35 g/cm3.
18. A popped food product according to claim 17, wherein the material comprising protein is in intimate contact with the expanded matrix.
19. A popped food product according to claims 17 or 18, wherein the popped food product has a protein content of from about 20 % by dry weight to about 60 % by dry weight of the popped food product.
20. A popped food product according to any of claims 17 to 19, wherein the popped food product has a moisture content of less than about 10 % by weight of the popped food product.
21. A popped food product according to any of claims 17 to 20, wherein the popped food product has a density from about 0.1 to about 0.3 g/cm3.20 25 30