Frito-lay, Inc.

Mark L Dreher

Otto E Schroeder

David L Barry

Alan A Johnson

Lawrence W Wisdom

David L Budd

James C Wisniewski

David Duval

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

Low oil potato chips are produced by washing potato slices with an aqueous solution and applying oil to the washed slices to at least partially coat the slices with oil. The oil-coated slices are blanched at a temperature of about 70.degree.-100.degree. C. (about 160.degree.-212.degree. F.), and then baked at a high temperature of at least about 200.degree. C. (about 390.degree. F.) but below the smoke point of the oil, to partially dry the slices to an aqueous moisture content of about 10-25 weight percent. The partially dried slices are further baked at a low temperature of about 145.degree.-160.degree. C. (about 290.degree.-320.degree. F.) to finish drying the slices to an aqueous moisture content of about 2 weight percent or less.

Process for producing low oil potato chips

Growing community of inventors

Highland Village, TX, United States of America

Mark L Dreher