The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
May. 17, 2005
Filed:
Jul. 18, 2002
Jennifer Elizabeth Hander, Frisco, TX (US);
Brian Peter Jacoby, Plano, TX (US);
Joseph William Kelly, Grapevine, TX (US);
Nolvia Elizabeth Zelaya, Plano, TX (US);
Jennifer Elizabeth Hander, Frisco, TX (US);
Brian Peter Jacoby, Plano, TX (US);
Joseph William Kelly, Grapevine, TX (US);
Nolvia Elizabeth Zelaya, Plano, TX (US);
Frito-Lay North America, Inc., Plano, TX (US);
Abstract
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.