Frito-lay, Inc.

Otto E Schroeder

David L Barry

Mark L Dreher

Alan A Johnson

Michael Grant Topor

Alan Wohlman

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

Potato chips that are inhibited against blister formation during frying are obtained by providing a small, but limited, amount of very dilute calcium, e.g., calcium chloride, in the potato slices prior to frying.

Process for preparing blister-inhibited potato chips

Growing community of inventors

Dallas, TX, United States of America

Otto E Schroeder