Process for making a fried snack product
US6022574A · kind A · utility
24Cited by
14References
16Claims
0Family size
Inventors
Key dates
| Filing date | Oct 3, 1997 |
| Grant date | Feb 8, 2000 |
| Priority date | — |
| Expiry date | Oct 3, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.