Frito-lay North America, Inc.

Recot Inc.

Wimm-bill-dann Ojsc

James William Stalder

Ponnattu Kurian Joseph

Michael Grant Topor

Pravin Maganlal Desai

David Lawrence Barry

Colin Jeffrey Burnham

Henry Kin-Hang Leung

John Richard Masson

Robert William Saunders

V N Mohan Rao

John L Center

Kevin Matthew Trick

Timothy Joseph Fink

Sivaraj Kaliappan

Stephen Gravina

Vn Mohan Rao

Yuliya Kurash

Mehtap Fevzioglu

James L Sanford

Peris W Njenga

Ernest Marshall

Sergey N Knyazev

Vitaliy S Somov

Maksim N Omarov

Grigoriy A Dudarev

Sergey I Perminov

John Michael Pennington

Dale W Elliott

Mohan V N Rao

Pravin Maganlal Desai Desai

Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 &#x3bc;m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 &#x3bc;m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Dairy salt, methods for its production and food products containing it

A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m/g and a Hall density of less than 0.8 g/cm. In some embodiments, at least a portion of the salt composition has a hopper cube morphology.

Crystal morphology for sodium reduction

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Method for reducing acrylamide formation in thermally processed foods

Methods for reducing acrylamide formation in thermally processed foods

A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation. The invention also features an apparatus to carry out the method.

Method and apparatus for making bowl-shaped snack food products

Method for cooking bowl-shaped snack food products

Lattice pillow shape for snack food

A process for co-dispensing beverages and snack food products from a single vending machine, and a vending machine including filled beverage and snack food containers. Filled beverage containers and filled snack food containers are stored in the vending machine and a buyer, upon payment, product selection, etc., can obtain both a beverage, e.g., a soft drink, and a snack food, e.g., corn chips, from a single machine. The beverage and snack food containers preferably are of substantially the same size so that a vending machine of the type which dispenses containers having a uniform size may be used to carry out the present invention. An automatic door-opening mechanism opens the dispensing door of a vending machine when a snack food container is selected to avoid problems due to the snack food container being too light to open the door under the force of gravity.

Co-dispensing snack food products and beverages from a vending machine

A process for co-dispensing beverages and snack food products from a single vending machine. Filled beverage containers and filled snack food containers are stored in the vending machine and a buyer, upon payment, product selection, etc., can obtain both a beverage, e.g., a soft drink, and a snack food, e.g., corn chips, from a single machine. The beverage and snack food containers preferably are of substantially the same size so that a vending machine of the type which dispenses containers having a uniform size may be used to carry out the present invention. A process for packaging snack food product in cylindrical containers also is disclosed.

Growing community of inventors

Dallas, TX, United States of America

James William Stalder