Invention Grant
- Patent Title: Method and composition of chickpea flour
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Application No.: US17164130Application Date: 2021-02-01
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Publication No.: US11889851B2Publication Date: 2024-02-06
- Inventor: Ximena Quintero Fuentes , Mehtap Fevzioglu , Antonio Garay
- Applicant: Frito-Lay North America, Inc.
- Applicant Address: US TX Plano
- Assignee: Frito-Lay North America, Inc.
- Current Assignee: Frito-Lay North America, Inc.
- Current Assignee Address: US TX Plano
- Agency: Barnes & Thornburg LLP
- Agent G. Peter Nichols
- Main IPC: A23L11/00
- IPC: A23L11/00 ; A23P30/20 ; A23L29/00 ; A23P10/22 ; A23L29/212 ; A23L33/21
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.
Public/Granted literature
- US20220240555A1 METHOD AND COMPOSITION OF CHICKPEA FLOUR Public/Granted day:2022-08-04
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