Abstract: A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof. Topical addition of pyroglutamic acid in an amount of between about 300 to about 12,000 ppm onto a food product enhances both the salty and umami taste perceptions simultaneously. Other seasonings may also be simultaneously applied to the food product as part of the pyroglutamic acid composition. Alternatively, additional seasoning may be applied apart from the addition of the pyroglutamic acid in a separate step.

Abstract: The invention allows for the production of a savory food product with reduced sodium content. The savory food product is formed from a mixture of cooked food pieces selected from a first portion and a second portion at a predetermined application ratio. The first portion of food pieces is salted a first salt intensity and the second portion of food pieces is salted at a second salt intensity. Preferably, the first and the second salt intensities have an application amplitude of at least 20% so that sodium content can be reduced without sacrificing the perceived saltiness of the savory food product.

Abstract: 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.

Abstract: 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.