| FRITO-LAY NORTH AMERICA, INC. Patent applications |
| Patent application number | Title | Published |
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| 20120118840 | DUAL PLANE SELF-ADJUSTING SHELF - An apparatus for storing and displaying packages. The invention discloses a self-adjusting shelf comprising a sled coupled to a track, and at least two product supports located in a plane above the track. The product supports are aligned substantially parallel to the track and are coupled to the track. Packages rest upon the product supports. The sled slides along the length of the track. The sled urges, via either gravity or a biasing device, the sled forward against downstream packages. Thus, when one package is removed, the sled forces the remaining packages to the front of the shelf. | 05-17-2012 |
| 20120114805 | SALTED FOOD PRODUCT - The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels. | 05-10-2012 |
| 20120093993 | METHOD FOR IMPROVING THE TEXTURAL ATTRIBUTES OF A BAKED SNACK FOOD - A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods. | 04-19-2012 |
| 20120088019 | SYSTEM, METHOD AND APPARATUS FOR LOWERING ACRYLAMIDE LEVEL IN A BAKED FOOD PRODUCT - Disclosed is an improved system, method and apparatus for reducing the level of acrylamide formed in a baked food product. A combination of belt speed, absolute humidity, air flow, pressure drop and heat input are used in temperature constrained ovens to more accurately control the baking profile of food pieces. | 04-12-2012 |
| 20120064209 | Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods - Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes. | 03-15-2012 |
| 20120055120 | METHOD AND APPARATUS FOR MAKING A FLAT BOTTOM PILLOW POUCH - The present invention discloses a flat bottom pillow pouch that can stand upright on its bottom transverse seal. The flat bottom pillow bag can be made from the same film as a standard pillow pouch and requires less film than prior art stand up packages. The flat bottom pillow pouch disclosed herein has no gussets. | 03-08-2012 |
| 20120042788 | SYNCHRONIZED CUTTING AND INJECTION SYSTEM AND METHOD - A system and method for producing a co-filled product. A center layer is fed through a center channel of a die face and an outer layer is fed through an outer layer of a die face. The center channel is coupled to a fluid control device which controls the flow of the center layer. The position of the fluid control device is determined by the location of a cutting blade located downstream from the die face. In one embodiment the fluid control device is synchronized to ensure that when the product is cut by the cutting blade the cutting blade does not cut through the center layer. | 02-23-2012 |
| 20120040078 | Extruder Die and Resultant Food Product - An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described. | 02-16-2012 |
| 20120015091 | DIRECT EXPANDED SNACK MADE WITH PEANUT FLOUR AND METHOD FOR MAKING - A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned. | 01-19-2012 |
| 20120009303 | Method for Producing Reduced Fat Layered Baked Product - A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The layered dough may be rolled out and folded repeatedly to form more layers. The layered dough is then sheeted, cut, proofed and baked to form a reduced fat, layered, flakey baked product. | 01-12-2012 |
| 20120006651 | ROBOTIC ROW COLLECTOR - A method for collecting and orienting packages and a system for accomplishing the same. The invention describes a method for collecting and orienting packages on a system. The system comprises at least one arm coupled to at least one end effector. The end effector, in a pickup orientation, collects packages from an upstream conveyor. The arm then manipulates the end effector into a delivery position whereby the packages are deposited into a packaging chamber. The end effector can change the orientation of the packages so that they can be packaged in a container. | 01-12-2012 |
| 20110318471 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation. | 12-29-2011 |
| 20110293207 | EASY OPEN BAG - An easy open bag and method for making the same. A film is fed into a jaw assembly comprising a first seal jaw comprising a blade gap and a second seal jaw comprising a removable insert. The removable insert comprises a blade pin. When the first and second seal jaws are mated, a notch is formed. The film also comprises a score line in the outer layer. Upon tearing the notch the tear propagates along the score line. Thus, the package can be easily opened by initiating a tear at a tear notch. | 12-01-2011 |
| 20110281005 | METHOD FOR REDUCING THE OIL CONTENT OF POTATO CHIPS - A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content. | 11-17-2011 |
| 20110280504 | Semi-Rigid Flexible Film Pack for Multi-Packs - A semi-rigid flexible film pack for multi-packs, and method for manufacturing same, constructed from a gusseted bag. The invention provides for modifying a gusseted bag, heat sealing the gussets to their respective side walls, loading said gusseted bag with product, and then sealing the open end of the gusseted bag with a single sheet or web. The method of making this package is economical yet provides for a semi-rigid container ideal for use with single-serve pillow bags. | 11-17-2011 |
| 20110276169 | BATCH CONTROL USING BANG-BANG CONTROL - A method for batch control in a system. The system comprises at least two batch processing sets that share at least one shared equipment. A batch is initiated in each processing set. Process variables from each batch are monitored. At least one process variable from at least one batch are adjusted using bang-bang control to prevent conflicts. | 11-10-2011 |
| 20110256293 | Method for Making Legume-Based Dough and Nutritional Products Therefrom - Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein. | 10-20-2011 |
| 20110244088 | Multi-Color Crackers and Method for Making Same - A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dough component, extruding into pellets a second dough component, sprinkling the pellets onto the sheeted first dough component, and combining the two dough components in a second sheeting step. The resultant composite dough sheet maintains distinct dough component zones. This resultant dough sheet is then cut into individual food pieces, which are further processed to produce a unique edible snack, such as a marbled cracker or multi-color chip or crisp. | 10-06-2011 |
| 20110231950 | Potato Cultivar 'Linton' - A potato cultivar designated ‘Linton’ is disclosed. The invention relates to the tubers of potato cultivar ‘Linton’, to the seeds of potato cultivar ‘Linton’, to the plants of potato ‘Linton’, to the plant parts of potato cultivar ‘Linton’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Linton’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Linton’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Linton’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Linton’ with another potato cultivar. | 09-22-2011 |
| 20110231949 | Potato Cultivar 'Madingley' - A potato cultivar designated ‘Madingley’ is disclosed. The invention relates to the tubers of potato cultivar ‘Madingley’, to the seeds of potato cultivar ‘Madingley’, to the plants of potato ‘Madingley’, to the plant parts of potato cultivar ‘Madingley’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Madingley’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Madingley’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Madingley’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Madingley’ with another potato cultivar. | 09-22-2011 |
| 20110231948 | Potato Cultivar 'Brooke' - A potato cultivar designated ‘Brooke’ is disclosed. The invention relates to the tubers of potato cultivar ‘Brooke’, to the seeds of potato cultivar ‘Brooke’, to the plants of potato ‘Brooke’, to the plant parts of potato cultivar ‘Brooke’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Brooke’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Brooke’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Brooke’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Brooke’ with another potato cultivar. | 09-22-2011 |
| 20110231947 | Potato Cultivar 'Newton' - A potato cultivar designated ‘Newton’ is disclosed. The invention relates to the tubers of potato cultivar ‘Newton’, to the seeds of potato cultivar ‘Newton’, to the plants of potato ‘Newton’, to the plant parts of potato cultivar ‘Newton’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Newton’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Newton’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Newton’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Newton’ with another potato cultivar. | 09-22-2011 |
| 20110214198 | Potato Cultivar 'Shelford' - A potato cultivar designated ‘Shelford’ is disclosed. The invention relates to the tubers of potato cultivar ‘Shelford’, to the seeds of potato cultivar ‘Shelford’, to the plants of potato ‘Shelford’, to the plant parts of potato cultivar ‘Shelford’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Shelford’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Shelford’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Shelford’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Shelford’ with another potato cultivar. | 09-01-2011 |
| 20110200844 | COMPOSITION FOR FACILITATING ENVIRONMENTAL DEGRADATION OF A FILM - A multi-layer PLA film with barrier properties having one or more additives. In one aspect the additive can lower the glass transition temperature of the PLA to enhance the span of environments in which the PLA film can degrade. In one aspect, a plasticizer can be added to lower the glass transition temperature to facilitate degradation at lower temperatures. In one aspect, calcium carbonate can be added to a PLA film layer. | 08-18-2011 |
| 20110200796 | ENVIRONMENTALLY-FRIENDLY MULTI-LAYER FLEXIBLE FILM HAVING BARRIER PROPERTIES - A multi-layer film with barrier properties having one or more layers made from a bio-based film is disclosed. In one aspect, a multi-layer packaging film including (a) an outer layer including a bio-based film, wherein the bio-based film is polylactide, (b) an adhesive layer adjacent to the outer layer and (c) a product side layer including a metalized polyolefin having barrier properties, wherein the multi-layer packaging film is a flexible film. | 08-18-2011 |
| 20110189353 | Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom - Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form. | 08-04-2011 |
| 20110154783 | METHOD AND APPARATUS FOR COMPACTING PRODUCT - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacted by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 06-30-2011 |
| 20110145943 | Potato Cultivar 'FL 2204' - A potato cultivar designated ‘FL 2204’ is disclosed. The invention relates to the tubers of potato cultivar ‘FL 2204’, to the seeds of potato cultivar ‘FL 2204’, to the plants of potato ‘FL 2204’, to the plant parts of potato cultivar ‘FL 2204’ and to methods for producing a potato plant produced by crossing potato cultivar ‘FL 2204’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2204’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2204’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘FL 2204’ with another potato cultivar. | 06-16-2011 |
| 20110138754 | APPARATUS FOR PROVIDING END SEALS ON VERTICAL STAND-UP PACKAGES - An apparatus for providing end seals on vertical stand-up packages that prevents pleat formation and gusset variation. A clamping device is mounted below sealing jaws. A bottom end seal is made by the sealing jaws to form an open-ended tube. The open-ended tube is moved downward. The clamping device engages the tube to prevent twisting when product is placed into the tube. Product then enters an open-ended tube of flexible film packaging and the top seal is made. | 06-16-2011 |
| 20110131934 | METHOD AND APPARATUS FOR COMPACTING PRODUCT - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacting by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 06-09-2011 |
| 20110104345 | METHOD OF REDUCING ACRYLAMIDE BY TREATING A FOOD INGREDIENT - Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder. | 05-05-2011 |
| 20110097452 | METHOD FOR MAKING A CUBED NUT CLUSTER - A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or slabbing conveyors. | 04-28-2011 |
| 20110094981 | APPARATUS AND METHOD FOR UTILIZING A GRAVITY FEED HANGER - An apparatus and method for removably coupling a hanger to a latch at a first end of the hanger, removing the hanger from the latch while the latch remains coupled to a support member, threading an item of hanging stock onto the hanger via the first end, and recoupling the hanger to the latch while the latch remains coupled to the support member, wherein the hanger extends from the latch at an angle that is less than the horizontal, so that the hanging stock is urged by gravity toward a second end of the hanger. | 04-28-2011 |
| 20110094192 | Method and Apparatus for Compacting Product - A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacting by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs. | 04-28-2011 |
| 20110091618 | METHOD FOR PREVENTING OXIDATION AND OFF FLAVORS IN HIGH CAROTENOID FOODS - Disclosed is a method for preserving and enhancing the shelf-life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids. The process can be used to make treated dry food ingredients such as carrot pomace powder that can be later rehydrated and used to make carotenoid rich doughs, which can be further formed by extruding, sheeting or other forming means and cut into pre-forms and thermally processed into ready to eat shelf stable snack foods. The process can also be used to enhance the shelf-life of carotenoid-rich thermally processed snack foods made from raw food ingredients such as sliced carrots. | 04-21-2011 |
| 20110076381 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE - A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again. | 03-31-2011 |
| 20110067140 | Potato Cultivar FL 2215 - A potato cultivar designated FL 2215 is disclosed. The invention relates to the tubers of potato cultivar FL 2215, to the seeds of potato cultivar FL 2215, to the plants of potato FL 2215, to the plant parts of potato cultivar FL 2215 and to methods for producing a potato plant produced by crossing potato cultivar FL 2215 with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety FL 2215, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar FL 2215 and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar FL 2215 with another potato cultivar. | 03-17-2011 |
| 20110052777 | Method for Making a Rolled Snack Food Product Having a Light Crispy Texture - A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying. | 03-03-2011 |
| 20110050880 | Method for Real Time Detection of Defects in a Food Product - The present invention is a method to detect defects in a process producing a food product by utilizing multivariate image analysis. In one aspect, an image is captured of the food product in the visible spectrum by on-line vision equipment, multivariate image analysis is performed on the image via an algorithm programmed onto a field programmable gate array to determine if a defect exists, a signal is sent to downstream sorting equipment, and the sorting equipment then rejects those food products that contain defects. | 03-03-2011 |
| 20110036834 | Method for Producing a Detachably Connected Container Having Barrier Properties - A method is provided of forming a multi-pack container assembly having at least two containers joined together by a channel. The method includes the steps of providing sheet having a barrier layer thermoforming the sheet into a multi-pack container assembly having a plurality of containers wherein each container comprises a flange and the flanges of adjacent containers are connected by an engineered area of weakness or channel. Resultant containers can be used for low-moisture, shelf-stable, ready-to-eat food products. | 02-17-2011 |
| 20110020514 | PNEUMATIC SEASONING SYSTEM - A pneumatic seasoning system and method utilizing a rotating drum for seasoning, a funnel-fed pneumatic eductor, line splitters, and a plurality of specially-designed swirl-inducing nozzle spools for inducing a broad and even seasoning plume. In a preferred embodiment, a pneumatic seasoning system transports seasoning from a seasoning hopper to food items within a rotating drum using a combination of an eductor and four in-line vacuum generators, which vacuum generators operate on compressed air. Each vacuum generator comprises a distributing nozzle roughly shaped like a collared spool, wherein compressed air is supplied to the annular region defined between the spool and its collar, and said compressed air exits through swirl ports distributed about the circumference of the spool exit. Each swirl port preferably has a pitch angle of 15° and a yaw angle of 15°. | 01-27-2011 |
| 20100255167 | Method for Reducing Acrylamide in Food Products - Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingredeint. The acrylamide can be removed by polymerizing the acrylamide, dissolving the acrylamide, and/or causing vaporization of the acrylamide. | 10-07-2010 |
| 20100255163 | Flavor Infused Nut Snack - The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored. | 10-07-2010 |
| 20100255159 | Method and System for Making a Consistent Dough Sheet - A method and system for making a dough sheet with consistent properties across its width and over time is disclosed. The moisture content of dough is measured using a near-infrared spectrometer. The dough is evenly distributed across the length of sheeting rollers by an externally reinforced fan plate. A control system uses the moisture content and level of dough on the sheeting rollers to control ingredient flow rates. | 10-07-2010 |
| 20100221560 | Bio-Based In-Line High Barrier Metalized Film and Process for its Production - Bio-based high barrier metalized film such as PLA or PHA has an adhesion layer coated or co-extruded with the bio-based film and a metal oxide is disposed on the adhesion layer. The adhesion layer can be a co-extruded polyethylene terephthalate, nylon, polyglycolic acid, or ethylene vinyl alcohol. The adhesion layer can have a coating of EVOH, a nylon/EVOH blend, PVOH, PVOH/EAA mixtures, or a primer. | 09-02-2010 |
| 20100196568 | FRYER ATMOSPHERE CONTROL FOR MOLD FORM FRYER - A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point. | 08-05-2010 |
| 20100189845 | Flavor Encapsulation and Method Thereof - A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin. | 07-29-2010 |
| 20100169190 | Method and Apparatus for Monitoring Inventory - A method for monitoring inventory on a shelf and apparatus for accomplishing the same. The invention describes a method for determining the number of packages on a shelf or hanger. The number of packages on a shelf or hanger are determined by detecting the presence of a package on the shelf and adding all detections together to determine the number of product on a shelf. In another embodiment, the product is identified by an identifying device such as an SKU reader. Thus, the quantity and type of product located on a shelf or hanger is known. Such information allows a store to know the type and quantity of packages needed to restock a specific shelf. | 07-01-2010 |
| 20100169189 | Method and Apparatus for Monitoring Inventory - A method for monitoring inventory on a self-adjusting shelf and apparatus for accomplishing the same. The invention describes a method for determining the number of packages on a shelf or hanger of a self-adjusting shelf. The number of packages on a shelf or hanger are determined by measuring the distance from the back end of a shelf to the package closest to the shelf with a sensor, ascertaining the thickness of the product, and by calculating the amount of space occupied on a shelf or hanger and consequently the number of packages on a shelf. In another embodiment, the product is identified by a product identifying means such as an SKU reader. Thus, the quantity and type of product located on a shelf or hanger is known. Such information allows a store to know the type and quantity of packages needed to restock a specific hanger. | 07-01-2010 |
| 20100143540 | METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES - A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration. | 06-10-2010 |
| 20100112185 | Phytosterol/Salt Composition for Topical Application to Food Products - A phytosterol/salt mixture for even topical application to snack products. At least one free phytosterol in dry form is combined with at least one salt of a similar particle size to form a homogenous blend and applied to the surface of a hot snack food product. The at least one free phytosterol can also be part of a phytosterol blend comprised of at least 95% free phytosterols. To ensure that neither the phytosterol nor salt component settles out and to provide for uniformity of the homogenous blend, the phytosterol blend is of a similar size distribution to the at least one salt. In test runs, a phytosterol blend and at least one salt were combined in a ratio of approximately 53:47, with size ranges determined by sieve analysis to generally fell within the range of 149 to 400 microns. | 05-06-2010 |
| 20100112177 | OIL STRIPPING FRYER UNIT - A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy. | 05-06-2010 |
| 20100111453 | Two Side Cut Reseal With Pressure Sensitive Adhesive and the Method for Making Same - Two side cut reseal with pressure sensitive adhesive. A flexible package having a reseal integrated within the opposite layers of its film is constructed using existing vertical form fill and seal packaging machines. The invention involves a single sheet of flexible packaging film web having at least three layers. In a preferred embodiment, the reseal is comprised of two offsetting score lines on interior and exterior sides of the film and spaced apart by 0.5 to 1 inch. The scoring creates lines of weakness, which define an opening in the package. Upon opening, a pressure sensitive adhesive layer, which is pattern applied in between the offsetting score lines, is exposed from an interior side of the film. The adhesive releasably adheres the inner and outer layers of the film back together once separated by a consumer. | 05-06-2010 |
| 20100080868 | Mash Process Offering Better Control - A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing. | 04-01-2010 |
| 20100055259 | Method for Real Time Measurement of Acrylamide in a Food Product - Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data. | 03-04-2010 |
| 20100047425 | Scoop Cutter and Method for Producing Shaped Food Products - A scoop cutter and method for producing shaped food products. A rotating arcuate blade with a cutting edge on at least one side works in conjunction with a thickness spacing sphere to produce a shaped food product having three dimensions. As food product in the form of non-sticky, low tact dough, or raw or whole fruits and vegetables comes into contact with the thickness spacing sphere, the blade slices it, creating shaped food products with uniform thickness. The width to depth ratio of the shaped food product is adjustable depending on the desired texture and size. | 02-25-2010 |
| 20100011711 | Variable Tension Gusseting System - A vertical stand-up pouch, flat bottom bag, or flexible package, and method for manufacturing same, constructed by modification to existing vertical form and fill packaging machines. The invention involves producing a vertical stand-up pouch or flat bottom bag from a single sheet of packaging film by forming one or two vertical creases along opposing sides of the packaging film tube prior to forming a transverse seal on the tube. The vertical crease is formed using a pivoting tucker mechanism positioned outside the packaging film tube and between two forming plates positioned inside the packaging film tube. A novel method is also disclosed for adjusting the orientation of labeling on the packaging film, which results in the production of innovative packages. | 01-21-2010 |
| 20090317520 | Vegetable Containing Food Product and Method of Making - A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer. | 12-24-2009 |
| 20090297671 | Infusion Method for Vacuum Fried Fruit Leveraging - A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months. | 12-03-2009 |
| 20090291816 | FAN-FOLDING MECHANISM FOR A CASE ERECTOR - Several implementations of a fan folding mechanism for folding flaps of a case into a fan fold arrangement are disclosed and described. In one implementation, the fan folding mechanism comprises four shoes, arranged to allow one shoe to contact a flap on each of four sides of the case. A finger, carried by each of the four shoes is configured for movement between a retracted position and an extended position, such that in the retracted position, each finger is in contact with a leading corner of a different flap of the case and the flaps are in an open position and in the extended position, each finger is in contact with the same leading corner of the same flap, and the flap is in the closed position. Four suction cups, each configured for releasable attachment to a trailing corner of a flap, may inhibit contention between flaps. | 11-26-2009 |
| 20090258113 | PELLET DRYING PROCESS - A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps. | 10-15-2009 |
| 20090162496 | Bandolier Format Packaging - A product and method for producing a string of individual sealed, filled packages separated by perforations. A string of separate packages optionally may be enclosed in a cardboard or other container designed to sit in a pantry or other location for dispensing of individual units. Perforations in the packaging film between separate packages provide a tear point to aid in separating one package from the next. There are several advantages to this format including easy placement of the string of packages into a carton for shipping or dispensing, and the ability to hang a string of packages in locations without the need to attach the packages to a backing strip. The perforations between packages facilitate the packaging and transportation of the entire string or bandolier, and facilitate the removal and use of a separate package. | 06-25-2009 |
| 20090148581 | Production of Multi-Grain, Whole-Grain, Soft and Crunchy Sheeted Snacks - The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food. | 06-11-2009 |
