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Patent Agency Ranking
公开(公告)号：US20210015136A1
公开(公告)日：2021-01-21
申请号：US17064312
申请日：2020-10-06
Applicant: Frito-Lay North America, Inc.
Inventor： Mehtap Fevzioglu , Sivaraj Kaliappan , James William Stalder
Abstract: A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m2/g and a Hall density of less than 0.8 g/cm3. In some embodiments, at least a portion of the salt composition has a hopper cube morphology.
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公开(公告)号：US10881123B2
公开(公告)日：2021-01-05
申请号：US15795910
申请日：2017-10-27
Applicant: Frito-Lay North America, Inc.
Inventor： Mehtap Fevzioglu , Sivaraj Kaliappan , James William Stalder
Abstract: A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m2/g and a Hall density of less than 0.8 g/cm3. In some embodiments, at least a portion of the salt composition has a hopper cube morphology.
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公开(公告)号：US20190124967A1
公开(公告)日：2019-05-02
申请号：US15795910
申请日：2017-10-27
Applicant: Frito-Lay North America, Inc.
Inventor： Mehtap Fevzioglu , Sivaraj Kaliappan , James William Stalder
Abstract: A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m2/g and a Hall density of less than 0.8 g/cm3. In some embodiments, at least a portion of the salt composition has a hopper cube morphology.
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公开(公告)号：US11889851B2
公开(公告)日：2024-02-06
申请号：US17164130
申请日：2021-02-01
Applicant: Frito-Lay North America, Inc.
Inventor： Ximena Quintero Fuentes , Mehtap Fevzioglu , Antonio Garay
CPC classification number: A23L11/05 , A23L29/035 , A23L29/212 , A23L33/21 , A23P10/22 , A23P30/20
Abstract: A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.
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公开(公告)号：US20220240555A1
公开(公告)日：2022-08-04
申请号：US17164130
申请日：2021-02-01
Applicant: Frito-Lay North America, Inc.
Inventor： Ximena Quintero Fuentes , Mehtap Fevzioglu , Antonio Garay
Abstract: A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.
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