Frito-lay North America, Inc.

Heather Ann Longo

K Michael King

Adrianna Ashley Heywood

Richard Todd Smith

A dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip with a dry adhesive. The food substrate has a non-particulate second topping that is softer than the food substrate. The underlying cooked food substrate is substantially flat. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

Dual-textured food substrate having large seasoning bits

Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

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Richardson, TX, United States of America

Heather Ann Longo