-
公开(公告)号:US20220248693A1
公开(公告)日:2022-08-11
申请号:US17173968
申请日:2021-02-11
发明人: Alyssa Champion , Michael Adams , Sathya Kalambur , Timothy Allen Johnson , David VanVlierbergen
IPC分类号: A21D13/04 , A21D2/26 , A21D2/18 , A21D2/02 , A21D10/00 , A21D8/02 , A21D8/06 , A23L25/00 , A23L5/10
摘要: An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.
-
公开(公告)号:US20170172189A1
公开(公告)日:2017-06-22
申请号:US14978993
申请日:2015-12-22
摘要: A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a fresh vegetable ingredient, and a final moisture content in the range of about 1.7-2.5 weight percent. Additionally, the shelf-stable snack product has an l-value no less than a corresponding l-value of a plain version of the shelf-stable snack product lacking the vegetable inclusions.
-