Patent Leaderboard
USPTO Patent Rankings Data through Dec 31, 2025
Home › Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks

Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks

US Patent 6228414 · Granted May 8, 2001

Estimated economic value: $112,228,000 ⓘ

Assignee

Inventors

View full patent text on Google Patents →

More Patents by These Inventors

Acrylamide control in cooked food products2024
Acrylamide control in cooked food products2020
Rice flour compositions2013
Rice flour compositions2013
Doughs containing dehydrated potato products2013
Dehydrated potato flakes2011
Method for reducing acrylamide in foods, foods having reduced levels of acrylami2011
Method for reducing acrylamide in corn-based foods, corn-based foods having redu2009
Method for reducing acrylamide in corn-based foods, corn-based foods having redu2009
Method for reducing acrylamide in foods, foods having reduced levels of acrylami2009
Fabricated potato chip2009
Processes for making dehydrated starch ingredients2007