The Procter Gamble Company

Kenneth Bryan Williams

Maria Dolores Martinez-Serna Villagran

David Arthur Lanner

Yen-Ping Chin Hsieh

Barbara Ann Anderson

Gerald C McDonald

Pamela Susan Wehner

Michael Weber

Jacqueline Conrad Heisey

A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches (8.66 cm ) to about 40 inches (15.75 cm ), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display. Additionally, the color and shiny surface which is characteristic of pretzels is maintained.

Method of preparing coated low-fat and fat free-snack food

Growing community of inventors

Jackson, TN, United States of America

Kenneth Bryan Williams