Process for making fat-free corn chips
US5928701A · kind A · utility
15Cited by
12References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 27, 1996 |
| Grant date | Jul 27, 1999 |
| Priority date | — |
| Expiry date | Mar 27, 2016 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a process for making digestible fat free corn chips. The process for preparing the fat-free corn chips comprises: PA1 a. preparing raw corn chip pieces from a dough comprising a mixture of corn masa and a fat free filler selected from the group consisting of starch, protein and nondigestible fiber, and mixtures thereof; and water; and PA1 b. cooking said raw corn chip pieces in nondigestible fat at 300.degree. F. to 450.degree. F. (148.9.degree. C. to 232.degree. C.).
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.