Frito-Lay North America, Inc.

Frito-Lay, Inc.

Recot Inc.

Stephen C. Chester

Bruce E. Parker

Michael G. Topor

David L. Barry

Bhaskar, Ajay Rajeshwar

Topor, Michael Grant

Michael Grant Topor

David Lawrence Barry

Ponnattu Kurian Joseph

Pravin Maganlal Desai

Henry Kin-Hang Leung

James William Stalder

Colin Jeffrey Burnham

John Richard Masson

Robert William Saunders

V N Mohan Rao

Ajay Rajeshwar Bhaskar

John Gregory Fulcher

Vn Mohan Rao

Vincent Allen Elder

John T Ivers

Lori Ann Lippian

Amanda Grzeda

V N Rao

Scott Fagan

Barney W Hilton

Donald Vaughn Neel

Thomas Anthony Trezza

David L Barry

Otto E Schroeder

John Edwin Baker

Jennifer Bell Raymond

Gerald Vogel

Eric Richard Boudreaux

Peter A Wicklund

Alan Wohlman

Robert I Lin

Stephen C Chester

Aline Teixeira Caixeta

Helen M Socola

H Kent Stutz

Bruce E Parker

Wu Li

Gerald James Vogel

Eric Boudreaux

Mohan V N Rao

Pravin Maganlal Desai Desai

A method for making a food product with a low acrylamide content having organoleptical properties comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.

Method for making a low-acrylamide content snack with desired organoleptical properties

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

The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

Sweet potato flake process

A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.

Method for reducing asparagine in food products

Methods for reducing acrylamide formation in thermally processed foods

In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.

Snack food

Low oil potato chips having corrugated cross-sectional configurations wherein the value of amplitude/period ranges from about 0.35 to about 0.50 and wherein ridges on one face of the corrugated chip are in-phase with grooves on the opposing face of the corrugated chip.

Low oil corrugated potato chip

An apparatus for applying a viscous slurry of seasoning or flavoring material to a moving tumbling bed of snack food and a tumbler drum utilizes a slurry pipe with a plurality of space nozzles and a companion air manifold with a plurality of corresponding air nozzles positioned adjacent the slurry nozzles to direct and atomize the slurry. The pipe and manifold are adjustable together, both axially and rotatably to direct and position the atomized spray of slurry.

Apparatus for applying viscous seasoning evenly to tumbling food articles

Growing community of inventors

Carrollton, TX, United States of America

Michael Grant Topor