| abstract |
Two or more different materials, especially food materials, are coextruded through adjacent holes in a coextruder. The flows of the two materials are cut in a direction transverse to the flow to form flow segments. These segments are intercalated so that they join upstream and downstream of each segment of first material to a segment of a second material. Generally, the two rows of segmented and joined flows are extruded side by side. Preferably between the two rows a boundary cell wall is formed which is usually transformed to a harder material after extrusion. The cell walls of the hardest material can surround, in two or three dimensions, the cells of softer or foam material. Coextrusion is carried out by a method in which the divergent members which segment the flows move through the holes of the extruder in rhythm with the extrusion pressure composition on the material through the respective hole. The members of division can perform a movement of vaiven or can rotate in relation to the holes. Preferably, the division members are fixed and the trades are caused to move. In this case, the material can be supplied from respective deposits in fixed dye components, to the mobile portion. The process and apparatus is particularly useful for producing confectionery products, for example formed of chocolate, marzipan or dough materials. |