• Low-temperature (<100C) and low-shear expanded product, not available via traditional cooking extrusion
• Heat sensitive ingredients included in formulations, in-barrel addition of flavorings and colorants
• Variable number and size of cells for texture control
• Dual texture, porous interior with smooth external surface
• Flavor and bioactives encapsulation on the interior surface of cellular structure
• Reactive extrusion via pH control through in barrel formation of carbonic acid
• Low barrel wear and tear
• Products made include breakfast cereals, snack foods, pasta, chocolate and confectionary, coffee, leavened of dough & bread, milk protein and whey protein crisps, and more!

Selected Relevant Publications:

In-mouth, self-disintegrating baby puffs and apple pomace-based puffs.

• Uhrin, Jessica A., and Syed S.H. Rizvi. 2024. “Orally Self-Disintegrating Milk Protein-Based Puffs Enriched with in-Process Generated Short Chain Galacto-Oligosaccharides by Supercritical Fluid Extrusion.” Innovative Food Science & Emerging Technologies 94 (June): 103667. https://doi.org/10.1016/j.ifset.2024.103667.
• Uhrin, Jessica A., Soraya Shafiekhani, and Syed S. H. Rizvi. 2024. “Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples.” Food and Bioprocess Technology, April. https://doi.org/10.1007/s11947-024-03386-0.
• Arora, B., and Rizvi, S. S. H. 2022. In‐mouth, self‐disintegrating milk protein puffs‐I: Process development. Journal of Food Process Engineering, 45 (11), 14144. https://doi.org/10.1111/jfpe.14144.
• Iqbal, A., Schulz, P., and Rizvi, S. S. H. 2021. Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. Food Bioscience, 44, 101384. https://doi.org/10.1016/j.fbio.2021.101384.
• Iqbal, A., and Rizvi, S. S. H. 2023. Cell nucleation dynamic and expansion characteristics of milk protein puffs containing fruit pomace made by supercritical fluid extrusion. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-023-03018-z.

Puffs

• Paraman, I., Wagner, M.E. and Rizvi, S. S. H. 2012. Micronutrient and protein-fortified whole grain puffed rice made by supercritical fluid extrusion. J. Agric. Food Chem. 60: 11188−11194.
• Khanitta R., Wagner, M. E. and Rizvi, S. S. H. 2011. Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking. Innovat Food Sci. Emerg Technol 12: 542–550.
• Ayoub, A. and Rizvi, S. S. H. 2011. Reactive supercritical fluid extrusion for development of moisture resistant starch-based foams. J. Appl. Poly. Sci. 120: 2242.