High bran snack

Claim 2

Food composition in the form of extrusion-cooked extrudate pieces, comprised of: (a) about 40 to about 70 weight percent of bran flour; (b) about 20 to about 50 weight percent of whole wheat flour; (c) about 5 to about 15 weight percent of rice flour; (d) about 0.5 to about 3 weight percent of calcium carbonate; (e) about 0.03 to about 0.005 weight percent of reduced iron; and (f) about 0.1 to about 0.005 weight percent of riboflavin, the weight percents of ingredients (a) to (f) being based on the total dry weight of said food composition.

Claim 3

The food composition as claimed in claim 1 wherein the bran flour is whole wheat bran or corn bran.

Claim 4

The food composition as claimed in claim 1 wherein about 50 weight percent of bran flour is present.

Claim 5

The food composition as claimed in claim 1 wherein about 40 weight percent of whole wheat flour is present.

Claim 6

The food composition as claimed in claim 1 wherein about 10 weight percent of rice flour is present.

Claim 7

The food composition as claimed in claim 1 wherein about 1.25 weight percent of calcium carbonate is present.

Claim 8

The food composition as claimed in claim 1 wherein about 0.013 weight percent of reduced iron is present.

Claim 9

The food composition as claimed in claim 1 wherein about 0.02 weight percent of riboflavin is present.

Claim 10

Food composition comprised of: (A) extrusion-cooked extrudate pieces, comprised of: (a) about 40 to about 70 weight percent of bran flour; (b) about 20 to about 50 weight percent of whole wheat flour; (c) about 5 to about 15 weight percent of rice flour; (d) about 0.5 to about 3 weight percent of calcium carbonate; (e) about 0.03 to about 0.005 weight percent of reduced iron; and (f) about 0.1 to about 0.005 weight percent of riboflavin, the weight percents of ingredients (a) to (f) being based on the total dry weight of said food composition; (B) a layer of about 1 to about 10 weight percent of an edible organic oil on each of the extrudate pieces, the weight percent of said organic oil being based on the total dry weight of said food composition; and (C) about 1 to about 10 weight percent of particulate flavorant on the outer surface of said extrudate pieces, said particulate flavorant being adhered to said extrudate pieces by said organic oil, the weight percent of said particulate flavorant being based on the total dry weight of said food composition.

Claim 11

Food composition comprised of: (A) extrusion-cooked extrudate pieces, comprised of: (a) about 40 to about 70 weight percent of bran flour; (b) about 20 to about 50 weight percent of whole wheat flour; (c) about 5 to about 15 weight percent of rice flour; (d) about 0.5 to about 3 weight percent of calcium carbonate; (e) about 0.03 to about 0.005 weight percent of reduced iron; and (f) about 0.1 to about 0.005 weight percent of riboflavin, the weight percents of ingredients (a) to (f) being based on the total dry weight of said food composition; (B) a layer of about 1 to about 10 weight percent of an edible organic oil on each of the extrudate pieces, the weight percent of said organic oil being based on the total dry weight of said food composition; and (C) about 1 to about 10 weight percent of particulate flavorant on the outer surface of said extrudate pieces, said particulate flavorant being adhered to said extrudate pieces by said organic oil, the weight percent of said particulate flavorant being based on the total dry weight of said food composition.

Claim 12

The food composition as claimed in claim 9 wherein the organic oil is coconut oil.

Claim 13

The food composition as claimed in claim 9 wherein about 3 weight percent of the organic oil is present.

Claim 14

The food composition as claimed in claim 9 wherein the particulate flavorant is in powder form.

Claim 15

The food composition as claimed in claim 9 wherein about 3 weight percent of the particulate flavorant is present.

Claim 16

The food composition as claimed in claim 9 wherein the bran flour is whole wheat bran or corn bran.

Claim 17

The food composition as claimed in claim 9 wherein about 50 weight percent of bran flour is present.

Claim 18

The food composition as claimed in claim 9 wherein about 40 weight percent of whole wheat flour is present.

Claim 19

The food composition as claimed in claim 9 wherein about 10 weight percent of rice flour is present.

Claim 20

The food composition as claimed in claim 9 wherein about 1.25 weight percent of calcium carbonate is present.

Claim 21

The food composition as claimed in claim 9 wherein about 0.013 weight percent of reduced iron is present.

Claim 22

The food composition as claimed in claim 9 wherein about 0.02 weight percent of riboflavin is present.

Claim 23

Process of preventing the occurrence of colorectal polyps in a human, except for one who is genetically incapable of developing colorectal polyps, comprised of consuming the food composition of claim 1 by said human on a daily basis over an extended period of time, the amount of said food composition consumed by said human being an amount effective to prevent the occurrence of colorectal polyps in said human.

Claim 24

Process as claimed in claim 21 wherein the occurrence colon polyps is prevented.

Claim 25

Process as claimed in claim 21 wherein the occurrence of rectal polyps is prevented.

Claim 26

Process of preventing the occurrence of colorectal polyps in a human, except for one who is genetically incapable of developing colorectal polyps, comprised of consuming the food composition of claim 9 by said human on a daily basis over an extended period of time, the amount of said food composition consumed by said human being an amount effective to prevent the occurrence of colorectal polyps in said human.

Claim 27

Process as claimed in claim 24 wherein the occurrence colon polyps is prevented.

Claim 28

Process as claimed in claim 24 wherein the occurrence of rectal polyps is prevented.

Claim 29

Process of preventing the recurrence of colorectal polyps in a human, except one who is genetically incapable of developing colorectal polyps, comprised of consuming the food composition of claim 1 by said human on a daily basis over an extended period of time, the amount of said food composition consumed by said human being an amount effective to prevent the recurrence of colorectal polyps in said human.

Claim 30

Process as claimed in claim 27 wherein the recurrence of colon polyps is prevented.

Claim 31

Process as claimed in claim 27 wherein the recurrence of rectal polyps is prevented.

Claim 32

Process of preventing the recurrence of colorectal polyps in a human, except one who is genetically incapable of developing colorectal polyps, comprised of consuming the food composition of claim 9 by said human on a daily basis over an extended period of time, the amount of said food composition consumed by said human being an amount effective to prevent the recurrence of colorectal polyps in said human.

Claim 33

Process as claimed in claim 30 wherein the recurrence of colon polyps is prevented.

Claim 34

Process as claimed in claim 30 wherein the recurrence of rectal polyps is prevented.

Claim 35

Process of preventing colorectal cancer in a human, except one who is genetically incapable of developing colorectal cancer, comprised of consuming the food composition of claim 1 by said human on a daily basis over an extended period of time, the amount of said food composition consumed by said human being an amount effective to prevent colorectal cancer in said human.

Claim 36

Process as claimed in claim 33 wherein colon cancer is prevented.

Claim 37

Process as claimed in claim 33 wherein rectal cancer is prevented.

Claim 38

Process of preventing colorectal cancer in a human, except one who is genetically incapable of developing colorectal cancer, comprised of consuming the food composition of claim 9 by said human on a daily basis over an extended period of time, the amount of said food composition consumed by said human being an amount effective to prevent colorectal cancer in said human.

Claim 39

Process as claimed in claim 36 wherein colon cancer is prevented.

Claim 40

Process as claimed in claim 36 wherein rectal cancer is prevented.

Claim 41

Process for preparing a food composition in the form of extrusion-cooked extrudate pieces, comprised of: (a) admixing: (i) about 40 to about 70 weight percent of bran flour; (ii) about 20 to about 50 weight percent of whole wheat flour; (iii) about 5 to about 15 weight percent of rice flour; (iv) about 0.5 to about 3 weight percent of calcium carbonate; (v) about 0.03 to about 0.005 weight percent of reduced iron; (vi) about 0.1 to about 0.005 weight percent of riboflavin; and (vii) about 1 to about 10 weight percent of water, the weight percents of ingredients (i) to (ii) being based on the total dry weight of said food composition; and (b) extruding said wetted admixture in said cooker extruder to form said extrusion-cooked extrudate pieces.

Claim 42

Process for preparing a food composition in the form of extrusion-cooked extrudate pieces, comprised of: (a) admixing: (i) about 40 to about 70 weight percent of bran flour; (ii) about 20 to about 50 weight percent of whole wheat flour; (iii) about 5 to about 15 weight percent of rice flour; (iv) about 0.5 to about 3 weight percent of calcium carbonate; (v) about 0.03 to about 0.005 weight percent of reduced iron; (vi) about 0.1 to about 0.005 weight percent of riboflavin; and (vii) about 1 to about 10 weight percent of water, the weight percents of ingredients (i) to (ii) being based on the total dry weight of said food composition; and (b) extruding said wetted admixture in said cooker extruder to form said extrusion-cooked extrudate pieces.

Claim 43

The process as claimed in claim 39 wherein said admixing is done in a ribbon blender.

Claim 44

The process as claimed in claim 39 wherein ingredients (i) to (vi) are first admixed and feed to said cooker extruder, and then water (vii) is admixed with the mixture of ingredients (i) to (vi) in said cooler extruder.

Claim 45

Process for preparing a food composition in the form of coated, extrusion-cooked extrudate pieces, comprised of: (a) admixing: (i) about 40 to about 70 weight percent of bran flour; (ii) about 20 to about 50 weight percent of whole wheat flour; (iii) about 5 to about 15 weight percent of rice flour; (iv) about 0.5 to about 3 weight percent of calcium carbonate; (v) about 0.03 to about 0.005 weight percent of reduced iron; (vi) about 0.1 to about 0.005 weight percent of riboflavin; and (vii) about 1 to about 10 weight percent of water, the weight percents of ingredients (i) to (ii) being based on the total dry weight of said food composition; (b) extruding said wetted admixture in said cooker extruder to form said extrusion-cooked extrudate pieces; (c) placing a layer of about 1 to about 10 weight percent of an edible oil on each of the extrudate pieces, the weight percent of said organic oil being based on the total dry weight of said food composition; and (d) placing about 1 to about 10 weight percent of particulate flavorant on the extrudate pieces, said particulate flavorant being adhered to the extrudate pieces by the organic oil, the weight percent of the particulate flavorant being based on the total dry weight of said food composition.

Claim 46

Process for preparing a food composition in the form of coated, extrusion-cooked extrudate pieces, comprised of: (a) admixing: (i) about 40 to about 70 weight percent of bran flour; (ii) about 20 to about 50 weight percent of whole wheat flour; (iii) about 5 to about 15 weight percent of rice flour; (iv) about 0.5 to about 3 weight percent of calcium carbonate; (v) about 0.03 to about 0.005 weight percent of reduced iron; (vi) about 0.1 to about 0.005 weight percent of riboflavin; and (vii) about 1 to about 10 weight percent of water, the weight percents of ingredients (i) to (ii) being based on the total dry weight of said food composition; (b) extruding said wetted admixture in said cooker extruder to form said extrusion-cooked extrudate pieces; (c) placing a layer of about 1 to about 10 weight percent of an edible oil on each of the extrudate pieces, the weight percent of said organic oil being based on the total dry weight of said food composition; and (d) placing about 1 to about 10 weight percent of particulate flavorant on the extrudate pieces, said particulate flavorant being adhered to the extrudate pieces by the organic oil, the weight percent of the particulate flavorant being based on the total dry weight of said food composition.

Claim 47

The process as claimed in claim 42 wherein said admixing is done in a ribbon blender.

Claim 48

The process as claimed in claim 43 wherein ingredients (i) to (vi) are first admixed and feed to said cooker extruder, and then water (vii) is admixed with the mixture of ingredients (i) to (vi) in said cooler extruder.

Claim 49

The process as claimed in claim 42 wherein the oil layer is sprayed on the extrudate pieces.

Claim 50

The process as claimed in claim 45 wherein the particulate flavorant is placed on the oil coated extrudate pieces.