Frito-lay North America, Inc.

Recot Inc.

Vn Mohan Rao

Ponnattu Kurian Joseph

Michael Grant Topor

Pravin Maganlal Desai

Jorge C Morales-Alvarez

Edward Leon Ouellette

James William Stalder

David Lawrence Barry

Ajay Rajeshwar Bhaskar

Enrique Michel

Kevin C Cogan

Colin Jeffrey Burnham

Henry Kin-Hang Leung

Lewis Conrad Keller

Ashish Anand

John Richard Masson

Robert William Saunders

John Gregory Fulcher

Vamshidhar Puppala

Vincent Allen Elder

Dimitris Lykomitros

Christopher John Cornwell

Jason Thomas Niermann

Varadharajan Radhamani Basker

Gerald Vogel

David L Sanchez

Eric Richard Boudreaux

Yi Zhu

Vanessa Suzanne Terry

Bilal Moussa Kaafarani

Wu Li

Samuel Asiedu Asante

George Vindiola

Catherine Sarah Cantley

William Yang

Nick Ladin

Lori Glanz

Bhima Geera

Sonny Beckman

Rudolph L Bazaldua

Gary Ehrhardt

Gerald James Vogel

Eric Boudreaux

Anish Anand

Dimitrios Lykomitros

A method of making twisted collets includes providing a composition that incudes corn meal, feeding the composition into a single barrel that has more than one rotatable auger, and conveying the composition toward a die assembly through the more than one rotatable auger and through a transition piece having an interior flow path beginning adjacent to a downstream end of the augers and diverging to a wide output end with the die assembly comprising a stator and a rotor with a die gap there between, wherein the stator comprises a stator head downstream of the more than one rotatable auger and a stationary plate surrounding the output end of the transition piece and wherein the rotor is a rotatable plate downstream from the stator, the wide output end of the transition piece in communication with the stationary plate.

Method of extrusion and making random extruded products

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

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

An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set. The matched set, comprising the forming section and the injection section, when properly aligned and coupled form an internal peripheral reservoir manifold through which a fluid additive may be supplied to at least one and more preferably a plurality of capillary channels which in turn impart a distinct cross-sectional design into a flowing mass of a first extrudate.

Extruder die with additive reservoir

With the process for producing potato based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a potato based snack product that has improved flavor qualities and increased oil pick up. To form the pellets, a potato meal is passed through a twin screw extruder at a relatively low extruder rotational speed, which increases the residence time and the volume of bed pack in the extruder while decreasing shear. The extrudate produced is then split into ribbons that are subsequently perforated. These ribbons are then formed into shaped pellets.

Process for producing expandable pellets

Growing community of inventors

Plano, TX, United States of America

Vn Mohan Rao