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Patent Number:
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WO/2009/129024
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Inventors:
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LICKER, Jonathan, L.; (US).
TAYLOR, Darrell, L.; (US).
TREZZA, Thomas, A.; (US).
WEITZ, Craig, J.; (US).
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Applicant:
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FRITO-LAY NORTH AMERICA, INC. [US/US]; 7701 Legacy Drive Plano, TX 75024-4099 (US) (All Except US).
LICKER, Jonathan, L. [US/US]; (US) (US Only).
TAYLOR, Darrell, L. [US/US]; (US) (US Only).
TREZZA, Thomas, A. [US/US]; (US) (US Only).
WEITZ, Craig, J. [US/US]; (US) (US Only).
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Publication Date:
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22/10/2009
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Application Number:
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PCT/US2009/037923
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Filed:
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23/03/2009
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A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinaie. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.
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