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US 5,520,942 AGranted
Snack food coating using supercritical fluid spray
AssigneeNabisco, Inc.
InventorsRobert M. Sauer, Jr., Juan A. Menjivar, Bradford A. Burns
Life of this patent
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AssigneeNabisco, Inc.
InventorsRobert M. Sauer, Jr., Juan A. Menjivar, Bradford A. Burns
Estimating the term…
Oil-based or fat-based carriers or solvents are replaced in whole or in part by a supercritical fluid or high pressure gas as a spray medium or carrier for food additives or food enhancers. Reduced fat, low fat, and even no-fat food products may be produced by topically applying the additive or enhancer using a supercritical fluid as a fat or oil replacement. Post baking or post cooking application of the food additives or enhancers substantially reduces the loss of the additives or enhancers due to heat decomposition or a volatilization in the production of food products such as baked goods, snacks, and nuts. Food additives or enhancers which may be topically applied to the food substrates include flavorants, colorants, moisture barriers, vitamins and minerals, and odorants or fragrances.
A method for reducing the fat content of a food product which is prepared by applying an oil or fat onto the surface of pieces of the food product as a flavorant or as a carrier for a food additive comprising replacing at least a substantial portion of the oil or fat applied onto the surface of the food pieces with an admixture comprising a supercritical fluid and a food additive, the weight ratio of food additive to supercritical fluid admixed with the food additive being at least about 1:5, the admixture being sprayed to atomize the admixture, and then contacting the surfaces of the food pieces with the food additive to deposit an effective amount of the additive on the surface of the food pieces.
A method for producing reduced-, no-, or low fat content farinaceous based food products comprising:
A method for producing reduced-, no-, or low fat content chips or chip-like snacks comprising:
A method for producing a reduced fat, low fat, or no fat baked product comprising providing baked pieces, admixing a flavorant or seasoning with a high pressure gas carrier to obtain an admixture wherein the weight ratio of the flavorant or seasoning to the gas carrier is at least about 1:5, subjecting the admixture to a pressure drop of at least about 450 psi by spraying it through an orifice to separate the carrier from the flavorant or seasoning, then contacting the baked pieces with the flavorant or seasoning to deposit it upon the baked pieces in an effective flavoring amount.
Dependencies are inferred from the claim text.