Low fat content food chips and method of preparation
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Feb 3, 1987
Grant Date -
N/A
app pub date -
Dec 11, 1984
filing date -
Dec 11, 1984
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A food chip process that involves subjecting a comminuted starch-containing food composition having a controlled moisture content, illustratively, about 25 percent to about 40 percent by weight where a corn masa constitutes the food composition, to compression at a pressure of at least 1000 psig and at a temperature of no more than 110.degree. F., and sequentially, and without drying, frying the compressed composition in an edible oil. The process relates, as well, where a corn masa is employed, to partial gelatinization of the corn used in preparation of the masa.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully