Recot Inc.

Frito-lay North America, Inc.

Sabritas S. De R.l. De C.v.

Pfizer Corporation

Timothy Allen Johnson

Matthew Frank Brown

Clarke Bentley Taylor

Eugenio Bortone

Edmund Lee Ellsworth

Richard James Ruegg

Chris Limberakis

Joseph Scott Warmus

David Lawrence Barry

Sean Timothy Murphy

Rogers Williams

Denton Wade Hoyer

Joseph H Gold

Omar Rangel Alvarez

Osiris Mendoza Reyes

Manjinder Singh Lall

Eduardo Valentin Arellano Guerra

Joaquin Hernandez Diaz

Debra Ann Sherry

Fabiola Maria Teresa Torres Sanchez

Steven Theodore Chandler

John Edwin Baker

Michael Adams

Harold Reed McKay, Jr

Scott Alan Richey

Charles Francis Donovan

Chris J Cornwell

Sidharth Sambashivan

David VanVlierbergen

Joyce Jincao Xu

Nicola Jane Stagg

Alyssa Champion

Sathya Kalambur

An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

Snack food chip

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

Method for making a shaped snack chip

Snack food product

Jalapeno-shaped snack food

Improvements to a de-oiler apparatus, used to remove oil from food product chips after frying, include a perforated, inverted T-shaped baffle disposed in the inlet to the de-oiler and a flat, perforated plate disposed in the exit from the de-oiler. The T-shaped baffle and the perforated plate straighten the flow in the inlet and outlet regions, respectively, thereby decreasing the amount of steam which is lost from the chamber and reducing scattering of the chips, which hampers oil removal therefrom.

Chip de-oiler apparatus

A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a substantially monolayered array, then finish fried until the moisture content thereof reaches a predetermined level. The finished masa pieces are removed from the frier in a substantially vertical orientation and contacted, while in a substantially vertical orientation, with super-heated steam, whereby oil is partially removed from the masa pieces. If necessary to attain a preselected final moisture content and to equilibrate moisture throughout the chip bed, the steam-contacted masa pieces are dehydrated to attain a snack chip with a preselected final moisture content.

Process of making a reduced oil snack chip

Growing community of inventors

Coppell, TX, United States of America

Timothy Allen Johnson