Genevieve B Lawson

US Patent:

20090208609, Aug 20, 2009

Filed:

Feb 19, 2008

Appl. No.:

12/033665

Inventors:

GENEVIEVE BARNARD LAWSON - Carrollton TX, US
Richard Todd Smith - McKinney TX, US

International Classification:

A23P 1/08
A23L 1/48
A23G 3/54

US Classification:

426 93, 426291, 426 89, 426102, 426103

Abstract:

A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.

US Patent:

20140242245, Aug 28, 2014

Filed:

Feb 28, 2013

Appl. No.:

13/780357

Inventors:

- Plano TX, US
Martin Bernhard DIERL - Allen TX, US
Ponnattu Kurian JOSEPH - Irving TX, US
Genevieve Barnard LAWSON - Carrollton TX, US
Steve SCANNELL - Plano TX, US
Supriya VARMA - Plano TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A21D 13/00

US Classification:

426552, 426560, 426558, 426553, 426473

Abstract:

A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.