Fried snack
US6033707A · kind A · utility
21Cited by
14References
1Claims
0Family size
Inventors
Key dates
| Filing date | Nov 5, 1997 |
| Grant date | Mar 7, 2000 |
| Priority date | — |
| Expiry date | Nov 5, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.