Frito-Lay North America, Inc.

Mehtap Fevzioglu

James William Stalder

Sivaraj Kaliappan

Ximena Quintero Fuentes

Antonio Garay

A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.

Method and composition of chickpea flour

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.

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Frisco, TX, United States of America

Mehtap Fevzioglu