Patents Assigned to Frito-Lay Trading Company GmbH
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Publication number: 20120288605Abstract: Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods.Type: ApplicationFiled: July 30, 2012Publication date: November 15, 2012Applicant: Frito-Lay Trading Company GmbHInventors: Eapen George, Stefanie Gesa Gröhnke, Hedda Hillmann, Thomas Hofmann, Peter Schieberle
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Patent number: 8307566Abstract: A blade gap setting device for a potato chip cutting head, the device comprising an elongate body having an upper surface and a lower surface, at least one mounting for a depth micrometer having a displaceable spindle, the mounting extending from the upper surface to the lower surface to permit a depth micrometer to be mounted to the upper surface with a free end of the displaceable spindle being exposed at the lower surface, a first lower reference surface and a second front reference surface, at least the second front reference surface being located forwardly of the at least one mounting.Type: GrantFiled: April 29, 2011Date of Patent: November 13, 2012Assignee: Frito-Lay Trading Company GmbHInventors: Ahmed Nadim Khan, Richard Decena Ornelaz, Jr., Brian David Schroeder, David Warren, Julian Romanczukiewicz
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Patent number: 8277858Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.Type: GrantFiled: June 28, 2011Date of Patent: October 2, 2012Assignee: Frito-Lay Trading Company GmbHInventors: John Richard Bows, Colin Jeffrey Burnham, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Brian Richard Newberry, Rocco Dominic Papalia, Joanna Louise Peart
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Publication number: 20120181232Abstract: A method of preparing an aqueous sample for use in an analytical process, the sample comprising at least one water-soluble analyte derived from a foodstuff, the method comprising the steps of: (a) providing a solid-phase extraction cartridge comprising first and second sorbent materials arranged to absorb thereon different respective chemical components, the cartridge comprising a chamber containing the first and second sorbent materials and having an inlet and an outlet; (b) flowing through the inlet an aqueous sample comprising at least one water-soluble analyte derived from a foodstuff and impurities, thereby to dispose the sample within at least one of the first and second sorbent materials; (c) flowing through the inlet a washing liquid so as at least partially to separate the at least one water-soluble analyte and the impurities within the first and second sorbent materials; and (d) eluting the at least one water-soluble analyte from the outlet of the cartridge by flowing an elution liquid into the inleType: ApplicationFiled: August 4, 2010Publication date: July 19, 2012Applicant: FRITO-LAY TRADING COMPANY GMBHInventor: Gong Chen
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Publication number: 20120064199Abstract: The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.Type: ApplicationFiled: September 9, 2010Publication date: March 15, 2012Applicant: FRITO-LAY TRADING COMPANY, GMBHInventors: Siva KALIAPPAN, Ian NOBLE, Ian T. NORTON, Sevugan PALANIAPPAN
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Patent number: 8109188Abstract: Modified slicing shoes and method for making food product shavings. A conventional slicing shoe for insertion into a slicing head assembly used in conjunction with a centrifugal type slicing machine is modified. The modified slicing shoes comprise a cutting edge having top and bottom ends that protrude towards the interior of a slicing head assembly as a vertex protrudes away from the interior such that the blade is not confined to one plane. In one embodiment, the slicing shoe blade cutting edge and its components comprise a V-shape having an angle that ranges from between about 90° to about 140°. In a second embodiment, the slicing shoe and its components are curvilinear having a curvature ranging from about 1.5 cm to about 2.0 cm. The shape of the blade and its corresponding components allow for the production of snack chips having folded or curled shapes.Type: GrantFiled: July 18, 2008Date of Patent: February 7, 2012Assignee: Frito-Lay Trading Company GmbHInventors: Santiago Bellmunt-Molins, Nieves Calvo-Frias, Juan Ignacio Corujo-Martinez
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Publication number: 20110256277Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.Type: ApplicationFiled: June 28, 2011Publication date: October 20, 2011Applicant: FRITO-LAY TRADING COMPANY, GMBHInventors: John Richard BOWS, Colin Jeffrey BURNHAM, David Lester HICKIE, Greg Paul HILLIARD, Michelle Louise LOCK, Brian Richard NEWBERRY, Rocco Dominic PAPALIA, Joanna Louise PEART
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Patent number: 7993693Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.Type: GrantFiled: January 18, 2008Date of Patent: August 9, 2011Assignee: Frito-Lay Trading Company GmbHInventors: John Richard Bows, Colin Jeffrey Burnham, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock
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Publication number: 20110064854Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.Type: ApplicationFiled: November 22, 2010Publication date: March 17, 2011Applicant: FRITO-LAY TRADING COMPANY, GMBHInventors: John Richard Bows, Colin Jeffrey Burnham, Jonathan Paul Coker, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Norman John Maloney, Brian Richard Newberry, Paul Frederick Tomlinson, David Ellis, Martin Yonnone, Stanley Joseph Whitehair
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Publication number: 20110003037Abstract: The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.Type: ApplicationFiled: February 4, 2008Publication date: January 6, 2011Applicant: FRITO-LAY TRADING COMPANY GMBHInventors: Wendelin Jan Stark, Samuel Claude Halim, Eapen George, Carlos Jose Barroso
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Publication number: 20100266734Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.Type: ApplicationFiled: July 18, 2007Publication date: October 21, 2010Applicant: FRITO-LAY TRADING COMPANY, GMBHInventors: John Richard Bows, Colin Jeffrey Burnham, Jonathan Paul Coker, David Ellis, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Norman John Maloney, Brian Richard Newberry, Rocco Dominic Papalia, Paul Frederick Tomlinson, Stanley Joseph Whitehair, Martin Yonnone
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Publication number: 20100215826Abstract: The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce vegetable and fruit snack crackers.Type: ApplicationFiled: February 26, 2009Publication date: August 26, 2010Applicant: FRITO-LAY TRADING COMPANY GMBHInventors: Gordon Douglas Campbell, David Paul Jones, Joanna Louise Peart, Andrew Paul Thomas
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Patent number: 7695746Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.Type: GrantFiled: July 19, 2006Date of Patent: April 13, 2010Assignee: Frito-Lay Trading Company GmbHInventors: John Richard Bows, Colin Jeffrey Burnham, Jon Paul Coker, Greg Paul Hilliard, David Lester Hickie, Michelle Louise Lock, Brian Richard Newberry
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Publication number: 20100015312Abstract: Modified slicing shoes and method for making food product shavings. A conventional slicing shoe for insertion into a slicing head assembly used in conjunction with a centrifugal type slicing machine is modified. The modified slicing shoes comprise a cutting edge having top and bottom ends that protrude towards the interior of a slicing head assembly as a vertex protrudes away from the interior such that the blade is not confined to one plane. In one embodiment, the slicing shoe blade cutting edge and its components comprise a V-shape having an angle that ranges from between about 90° to about 140°. In a second embodiment, the slicing shoe and its components are curvilinear having a curvature ranging from about 1.5 cm to about 2.0 cm. The shape of the blade and its corresponding components allow for the production of snack chips having folded or curled shapes.Type: ApplicationFiled: July 18, 2008Publication date: January 21, 2010Applicant: FRITO-LAY TRADING COMPANY, GMBHInventors: Santiago Bellmunt-Molins, Nieves Calvo-Frias, Juan Ignacio Corujo-Martinez