Frito-lay, Inc.

David L Barry

Mark L Dreher

Otto E Schroeder

Alan A Johnson

Michael Grant Topor

Stephen C Chester

Bruce E Parker

Low oil potato chips having corrugated cross-sectional configurations wherein the value of amplitude/period ranges from about 0.35 to about 0.50 and wherein ridges on one face of the corrugated chip are in-phase with grooves on the opposing face of the corrugated chip.

Low oil corrugated potato chip

Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Method for producing high solids filling material

High solids filling material and comestible product

Growing community of inventors

Lewisville, TX, United States of America

David L Barry