Fried snack pieces and process for preparing
US5922386A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 3, 1997 |
| Grant date | Jul 13, 1999 |
| Priority date | — |
| Expiry date | Nov 3, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed: PA1 (1) from about 50% to about 70% of a source of starch based flour; PA1 (2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30; PA1 (3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135 and a hydroxyl value between 300 and 575, wherein the fatty acid of the ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester; PA1 (4) from about 20% to about 40% added water; and PA1 (5) from about 1% to about 6% fat. This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% fat.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.