Frito-Lay North America, Inc.

Recot Inc.

Frito-Law North America, Inc.

John Mampra Mathew

Sevugan Palaniappan

Todd James Huthmaker

Renu Mathew

Jason Thomas Niermann

Bharadwaj Narayanan

Ngoc Quyng Trinh

Bruce Edward Rogers

Amanda Spring Pederson

Sheri Lynn Baker

Pravin Maganlal Desai

Rocco Dominic Papalia

Gerald Vogel

Richard Edward Dunham

Lourdes Cobo

William Richard Dyer

Robert Fase, Jr

Sanjay Sarang

Joshua S Rivner

Gibran Salazar Hermoso

Gerald James Vogel

Snack food product

A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

Method for controlling bulk density of fried snack pieces

A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive ('TCF') is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

Toasted flavor additive

Toasted flavor additive and method of making

A hollow snack food product is prepared by finish cooking a hollow pellet product. The hollow pellet is manufactured from a pre-cooked, predominantly corn-masa based dough which contains sufficient vital wheat gluten to allow the pellet to open up and assume the desired hollow structure upon cutting. The pellets are prepared by overlaying dough sheets, stretching the dough sheets to impart strain thereto, and then cutting individual pieces from the stretched sheets.

Hollow corn-base snack food products

Growing community of inventors

Plano, TX, United States of America

John Mampra Mathew