Food product having stable crispy texture
US11291212B2 · kind B2 · utility
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2References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 11, 2016 |
| Grant date | Apr 5, 2022 |
| Priority date | — |
| Expiry date | Jan 28, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/066
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.