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US 2026/0215472 A1Published application
Coating to Reduce Oil Uptake in Fried Snacks
AssigneeFrito-Lay North America, Inc.
InventorSathya B. Kalambur
Life of this patent
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Abstract
A coating and methods of making the coating to reduce oil uptake when frying a plant-based substrate to form finished fried snack food products having reduced oil content.
Claims34
A fried-snack comprising:
- a plant-based substrate having an outer surface,
- a shell disposed on the outer surface of the plant-based substrate and including lower molecular weight carbohydrate polymers comprising two to ten-linked monosaccharides.
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A method of producing a fried snack having a reduced oil uptake upon frying comprising:
- contacting a plant-based substrate with a coating formed from about 30 wt. % to about 70 wt. % lower molecular weight carbohydrate polymers having a length of 2 to 10 linked monosaccharides to form a coated substrate, and
- frying the coated substrate to form a fried snack.
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Dependencies are inferred from the claim text.