1. Easy to consume

Adding different additives to grains, beans, potatoes, or vegetables and then extruding and puffing them can produce a wide variety of nutritious puffed foods; Due to the fact that puffed food has become cooked food, most of it is ready to eat food (which can be consumed immediately after opening the packaging), which is easy to consume and saves time. It is a highly promising type of convenience food.  

Although puffing technology belongs to physical processing technology, after puffing, the coarse and hard tissue structure of coarse grains is destroyed, and the appearance and taste of coarse grains can no longer be seen. The texture is soft and the taste is improved, making it a cost-effective and high-quality food.  

2. More easily absorbed

After puffing, the grain not only changes the shape of the particles, but also alters the internal molecular structure. During the puffing process, insoluble long-chain starch is cut into water-soluble short chain starch, dextrin, and sugar, resulting in a decrease in insoluble substances and an increase in water-soluble substances in puffed foods. This change is very similar to the changes that occur in grains under the action of human amylase. This means that puffed foods have completed the partial starch cracking process before entering the body. So, puffed foods are particularly easy to digest and absorb by the human body.

Puffing makes food easier to digest and absorb. Puffing technology thoroughly ripens starch, resulting in a porous interior and increased water solubility, which facilitates the infiltration of gastrointestinal digestive enzymes and improves the digestion and absorption rate of nutrients. Puffed food ingredients are mainly made from staple food. If no or minimal additives are added, the staple food of this type of food is also possible, which can imitate the way cereal and corn flakes are consumed.  

3. High temperature sterilization

Grain undergoes high-temperature sterilization through puffing, and the moisture content of the puffing powder is less than 10%. This low moisture content limits the growth of insects and molds, enhances storage stability, and is suitable for long-term storage.