Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: A trading card having an electroluminescent feature in combination with a display stand providing a power source. When the trading card is placed in the display stand, the power source from the display stand energizes the electroluminescent feature of the trading card, thereby providing illuminated graphics and making the trading card more interactive. The trading card can include a circuit that facilitates moving graphics displays and can further drive a speaker to allow for audio in conjunction with the illumination.

Abstract: A trading card having an electroluminescent feature in combination with a display stand providing a power source. When the trading card is placed in the display stand, the power source from the display stand energizes the electroluminescent feature of the trading card, thereby providing illuminated graphics and making the trading card more interactive. The trading card can include a circuit that facilitates moving graphics displays and can further drive a speaker to allow for audio in conjunction with the illumination.

Abstract: A flexible electroluminescent film, and packaging material and packages made therefrom, that incorporates electroluminescent material within the polymer packaging film layers to enable the film to be illuminated without an external light source. The film may also comprise various thin-film items, such as power source, inverter, switch, integrated circuit, radio receiver, and speaker, all within the film layers. The film can be used in existing form and fill packaging machines without substantial modifications to the machines.

Abstract: A hollow snack food product is prepared by finish cooking a hollow pellet product. The hollow pellet is manufactured from a pre-cooked, predominantly corn-masa based dough which contains sufficient vital wheat gluten to allow the pellet to open up and assume the desired hollow structure upon cutting. The pellets are prepared by overlaying dough sheets, stretching the dough sheets to impart strain thereto, and then cutting individual pieces from the stretched sheets.