Abstract: The present invention relates to snack pieces having improved structural and geometric shape features that provide increased bulk density and method do make such a snack piece. More particularly, the present invention relates to snack pieces having improved structural and geometric shape features that provide increased bulk density, wherein the snack pieces are oriented in a nested arrangement.

Abstract: Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.

Abstract: Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: An improved method of adding food-additive ingredients to a food product, particularly a reduced fat fried snack product, and an ingredient suspension containing a flowable edible, preferably a nondigestible fat, and food-additive ingredients. The method consists of suspending the encapsulated or powdered ingredients in the flowable edible fat, and applying the suspension in a controlled amount to the surface of a food product. The preferred food product is a fabricated reduced fat or fat-free potato chip which is a fried snack made by frying a dough in a nondigestible fat to a moisture content of less than 5%. The ingredient suspension is applied to the surface of the fried snack soon after emerging from the fryer. The food product has a light, crispy, improved crunchy texture, improved flavor and a fat content of from about 20% to about 38% nondigestible fat, and is fortified with food-additive ingredients.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness and increased mouthmelt. The low-fat snacks are made from dough compositions comprising starch-based materials, water and a unique emulsifier-lipid composition. Use of the emulsifier-lipid composition system in the dough provides textural and flavor advantages in the finished snack, and improved rheological properties in the dough used to make the fabricated snacks. The emulsifier composition comprises a specific blend of a mono-diglyceride component or distilled monoglyceride, a polyglycerol ester component and a fat component.

Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness and increased mouthmelt. The low-fat snacks are made from dough compositions comprising starch-based materials, water and a unique emulsifier-lipid composition. Use of the emulsifier-lipid composition system in the dough provides textural and flavor advantages in the finished snack, and improved theological properties in the dough used to make the fabricated snacks. The emulsifier composition comprises a specific blend of a mono-diglyceride component or distilled monoglyceride, a polyglycerol ester component and a fat component.

Abstract: Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising:(1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6;(2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30;(3) from about 0% to about 6% of an emulsifier;(4) from about 20% to about 40% added water;(5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and(6) from 0 to about 3% solute is formed.The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135, and a hydroxyl value between 300 and 575, wherein the fatty acids of said ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water, and(5) from about 1% to about 6% polyol fatty acid polyester.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% nondigestible fat and less than 0.5 gm/30 gm serving of digestible fat.

Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135 and a hydroxyl value between 300 and 575, wherein the fatty acid of the ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water; and(5) from about 1% to about 6% fat.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% fat.

Abstract: The use of an NO synthase inhibitor, for example L-NMMA, in inhibiting the production of airway mucus secretion, e.g., in cystic fibrosis, chronic bronchitis and emphysema, is disclosed.

Abstract: A rapid screening test was used to distinguish between blood of normal infants and that of individuals having the Smith-Lemli-Opitz Syndrome (SLO). Blood was spotted on filter paper and analyzed with no extractions or separations. The method comprises the steps of vaporizing a cholesterol containing organic sample, ionizing the vaporized sample, detecting fragment ions of said vaporized ionized sample, and determining the intensity ratio of said fragment ions for cholesterol/7-dehydrocholesterol in the sample. The method includes performing the analysis by time-of-flight secondary ion mass spectrometry without derivation or chemical steps.

Abstract: A process to protect oil production installations from heat radiation given off by the flame of a gas-burning flare. In said process, a heat-shield is installed a short distance below the flare nozzle, to protect installations from at least part of the heat radiated by the flare flame.

Abstract: Binderless ink compositions suitable for use in jet printing operations on polymeric resin surfaces to form images which are highly resistant to abrasion and to steam pasteurization or sterilization conditions by penetration of the colorant into the sub-surface structure of the resin, are provided. The ink compositions are thermotropic, i.e. they change color in the presence of water or steam at elevated temperature and are useful as sterilization or pasteurization indicators. The preferred inks comprise either (1) a colorant which reacts under the sterilization conditions or (2) a combination of colorants one of which is extractible under sterilization conditions; a water and alcohol solvent system; a surfactant; an aliphatic or cyclic ketone, aldehyde, acetal, ether or ester and, optionally, an aliphatic hydrocarbon of 8-12 carbons.