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Snack food product and method of preparing same

Kerrigan, G.L.; Schroeder, C.J.; Barham, R.A.; Strandholm, J.J.; Pagel, M.J.

Official Gazette of the United States Patent and Trademark Office Patents 1246(4)

2001

ISSN/ISBN: 0098-1133
Accession: 035741914
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.

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Related References

Babcock, G.; Sloneker, J. 1979: Method of preparing corn kernel snack food and product thereof United States patent United States Patent Office: 1979 (4,156,742)
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Benson, C.K.; Caridis, A.A.; Giles, D.B.; Brown, D.E.; Padilla, J.A.; Leary, T.F.; Murgel, L.P. 1997: Process for preparing a baked, non-oil containing snack food product Official Gazette of the United States Patent and Trademark Office Patents 1195(3): 1876
Benson, C.K.; Caridis, A.A.; Giles, D.B.; Brown, D.E.; Padilla, J.A.; Leary, T.F.; Murgel, L.P. 1998: Apparatus for preparing a baked, non-oil containing snack food product Official Gazette of the United States Patent and Trademark Office Patents 1215(1): 114
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