GB2575735B - Snack food chips comprising vegetable material - Google Patents

Snack food chips comprising vegetable material Download PDF

Info

Publication number
GB2575735B
GB2575735B GB1909293.1A GB201909293A GB2575735B GB 2575735 B GB2575735 B GB 2575735B GB 201909293 A GB201909293 A GB 201909293A GB 2575735 B GB2575735 B GB 2575735B
Authority
GB
United Kingdom
Prior art keywords
vegetable material
snack food
food chips
chips
snack
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
GB1909293.1A
Other versions
GB201909293D0 (en
GB2575735A (en
Inventor
Alfred James Spurr Michael
Allen Rachael
Richard Bows John
R Linter Bruce
Hart David
Anthony Kroon Paul
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Frito Lay Trading Co GmbH
Original Assignee
Frito Lay Trading Co GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frito Lay Trading Co GmbH filed Critical Frito Lay Trading Co GmbH
Priority to GB1909293.1A priority Critical patent/GB2575735B/en
Priority claimed from GB1710980.2A external-priority patent/GB2559436B/en
Publication of GB201909293D0 publication Critical patent/GB201909293D0/en
Publication of GB2575735A publication Critical patent/GB2575735A/en
Application granted granted Critical
Publication of GB2575735B publication Critical patent/GB2575735B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
GB1909293.1A 2017-07-07 2017-07-07 Snack food chips comprising vegetable material Active GB2575735B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1909293.1A GB2575735B (en) 2017-07-07 2017-07-07 Snack food chips comprising vegetable material

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1909293.1A GB2575735B (en) 2017-07-07 2017-07-07 Snack food chips comprising vegetable material
GB1710980.2A GB2559436B (en) 2017-07-07 2017-07-07 Snack food manufacture

Publications (3)

Publication Number Publication Date
GB201909293D0 GB201909293D0 (en) 2019-08-14
GB2575735A GB2575735A (en) 2020-01-22
GB2575735B true GB2575735B (en) 2021-10-06

Family

ID=67540036

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1909293.1A Active GB2575735B (en) 2017-07-07 2017-07-07 Snack food chips comprising vegetable material

Country Status (1)

Country Link
GB (1) GB2575735B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2623778A (en) * 2022-10-26 2024-05-01 Pepsico International Ltd Vegetable- and/or fruit-containing snack food products and manufacture thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4889730A (en) * 1988-02-18 1989-12-26 The Procter & Gamble Company Crisp fruit or vegetable snack product and process
US20060008563A1 (en) * 2004-07-08 2006-01-12 Baumgartner Theodore J Low carbohydrate dough and method for making
EP1872666A1 (en) * 2006-06-30 2008-01-02 Kraft Foods Holdings, Inc. Production of whole grain-containing composite food products
US20080213432A1 (en) * 2007-03-02 2008-09-04 Paul Ralph Bunke Nutritious fabricated snack products
US20090202700A1 (en) * 2007-08-16 2009-08-13 Paul Ralph Bunke Nutritious snack products
US20100215826A1 (en) * 2009-02-26 2010-08-26 Frito-Lay Trading Company Gmbh Snack Cracker and Method for Making Same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4889730A (en) * 1988-02-18 1989-12-26 The Procter & Gamble Company Crisp fruit or vegetable snack product and process
US20060008563A1 (en) * 2004-07-08 2006-01-12 Baumgartner Theodore J Low carbohydrate dough and method for making
EP1872666A1 (en) * 2006-06-30 2008-01-02 Kraft Foods Holdings, Inc. Production of whole grain-containing composite food products
US20080213432A1 (en) * 2007-03-02 2008-09-04 Paul Ralph Bunke Nutritious fabricated snack products
US20090202700A1 (en) * 2007-08-16 2009-08-13 Paul Ralph Bunke Nutritious snack products
US20100215826A1 (en) * 2009-02-26 2010-08-26 Frito-Lay Trading Company Gmbh Snack Cracker and Method for Making Same

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
American Journal of Potato Research, Vol 96, 2019, Jayaty et al., "Effect of Cooking Methods on Nutritional Content of Potato Tubers", pages 183-194 *
Food Analytical Methods, Vol 10, 2017, Mazurel et al, "Determination of Antioxidant Activity and Polyphenols Content in Chips by Raman and IR Spectroscopy", pages 3964-3971 *
Korean Society for Applied Biological Chemistry, Vol 58 (5), 2015, Yi et al, "Physiochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips, pages 734-740 *

Also Published As

Publication number Publication date
GB201909293D0 (en) 2019-08-14
GB2575735A (en) 2020-01-22

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