(12) STANDARD PATENT (11) Application No.

AU 2008288138 B2
(19) AUSTRALIAN PATENT OFFICE

(54) Title
Nutritious snack products

(51) International Patent Classification(s)

A21D 2/08 (2006.01) A23L 1/212 (2006.01)
A21D 13/00 (2006.01) A23L 1/214 (2006.01)
A23L 1/164 (2006.01)

(21) Application No: 2008288138 (22) Date of Filing: 2008.08.13

(87) WIPO No: WO09/022298

(30) Priority Data

(31) Number (32) Date (33) Country

60/965,064 2007.08.16 US

(43) Publication Date: 2009.02.19

(44) Accepted Journal Date: 2012.06.14

(71) Applicant(s)
The Procter & Gamble Company

(72) Inventor(s)
Ekanayake, Athula;Bunke, Paul Ralph;Lin, Peter Yen-Chin;Dechert, Gary James;Prosise,
Robert Lawrence;Schnur, Sharon Lee

(74) Agent / Attorney

Watermark Patent and Trade Marks Attorneys, Level 2 302 Burwood Road, Hawthorn,
VIC, 3122

(56) Related Art

GB 2428958 A
WO 2008 093301 A1
US 5523106 A
EP 0251753 A2
US 5320858 A
US 4889730 A
JP 61-265046
GB 1200523 A
 (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT)

(19) World Intellectual Property Organization

International Bureau lllllllllllllllllllllllllllllllllllll^
(43) International Publication Date (10) International Publication Number
PCT
19 February 2009 (19.02.2009) WO 2009/022298 A3
(51) International Patent Classification: Yen-Chin [US/US]; 11632 Almahurst Court, Cincinnati,
A21D 2/08 (2006.01) A23L 1/212 (2006.01) Ohio 45249 (US). DECHERT, Gary, James [US/US]; 2
A21D 13/00 (2006.01) A23L 1/214 (2006.01) Caddy’s Court, Fairfield, Ohio 45014 (US). SCHNUR,
A23L 1/164 (2006.01) Sharon, Lee [US/US]; 11 Simons, Cincinnati, Ohio 45014
(US).
(21) International Application Number:
PCT/IB2008/053243 (74) Common Representative: THE PROCTER & GAM­
BLE COMPANY; c/o Eileen L. Hughett Global Patent,
(22) International Filing Date: 13 August 2008 (13.08.2008)
Services 299 East Sixth Street Sycamore, Building, 4th
(25) Filing Language: English Floor, Cincinnati, Ohio 45202 (US).
(26) Publication Language: English (81) Designated States (unless otherwise indicated, for every
kind of national protection available): AE, AG, AL, AM,
(30) Priority Data:
AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA,
60/965,064 16 August 2007 (16.08.2007) US
CH, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE,
(71) Applicant (for all designated States except US): THE EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID,
PROCTER & GAMBLE COMPANY [US/US]; One IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK,
Procter & Gamble Plaza, Cincinnati, Ohio 45202 (US). LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW,
MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT,
(72) Inventors; and
RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TJ,
(75) Inventors/Applicants (for US only): BUNKE, Paul,
TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM,
Ralph [US/US]; 4574 Nathaniel Glen Drive, Cincinnati,
ZW.
Ohio 45248 (US). EKANAYAKE, Athula [US/US];
8556 Birchbark Drive, Cincinnati, Ohio 45249 (US). (84) Designated States (unless otherwise indicated, for every
PROSISE, Robert, Lawrence [US/US]; 7104 Larch­ kind of regional protection available): ARIPO (BW, GH,
wood Drive, Cincinnati, Ohio 45241 (US). LIN, Peter, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM,
/ Continued on next page]

(54) Title: NUTRITIOUS SNACK PRODUCTS

2009/022298 A3 llllllllllllllllllllllllllllllllllllllllllllllllllll·

FIG. 1

SNACK CRUMB ABSORPTION VERSUS PERCENT FAT

• 46
■ 39
-37
14
-28
+ 26 •45
X5
V4
1

■ 30 ■
34 + 35 : 42 2
6» io »25 -55 .11
X 59 X 24 X 23
1? '56 · 32
• 13 .49
•6
13
51 12 ❖ 29 ■ 48
17 40A-8 X 50 -10
• ❖ 16^
• 18 v 15 xd )
* 41 v 21 r-------52—|
$61
+4. -------------- I-------------- 1--------------
— ■
1 1 . ........... .

PERCENT FAT

(57) Abstract: Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a
serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of
snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids;
wo

from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional
ingredients.
 WO 2009/022298 A3 llllllllllllllllllllllllllllllllllllllll^^
ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), — before the expiration of the time limit for amending the
European (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, claims and to be republished in the event of receipt of
FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MT, NL, amendments
NO, PL, PT, RO, SE, SI, SK, TR), OAPI (BF, BJ, CF, CG,
CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Published: (88) Date of publication of the international search report:
— with international search report 22 May 2009
WO 2009/022298 PCT/IB2008/053243

NUTRITIOUS SNACK PRODUCTS

FIELD

The present invention relates to snack products and more particularly to nutritious snack

chips.

BACKGROUND

Fabricated snack products prepared from dough comprising starch-based materials are

well-known in the art. Potato based dough, and the snacks made therefrom, are especially well

known. These doughs are typically fried in oil or baked to form the snack chip. Consumers are,

however, looking for snack products that contain healthful ingredients other than starch

materials. Moreover, consumers have demanded better flavor and nutrition in snack chips.

While all age groups eat snacks, children are heavy consumers of these products, and it would be

highly desirable if children could get more nutrition from a snack product that they enjoy eating.

Even more desirable would be to produce a good tasting snack product without artificial flavors

and preservatives. Even more preferred would be a snack product that can provide a full or half

serving of fruit, vegetables, or dairy (as defined in the USDA Food Guide Pyramid) in a serving,

especially if the snack were low fat and had less than 125 calories.

For example, consumers like to have fruit and vegetable based snacks. Fruit and many

vegetables, as well as the dehydrated forms of these materials, typically contain high levels of

sugar and moisture. Snacks made from these products tend to burn when cooked and develop

off flavors, particularly during frying, baking, extrusion, and other thermal processing. Also,

fruit and vegetable ingredient manufacturers usually pre-treat the initial products with

preservatives such as sulfur dioxide, bisulfite materials, or organic acids, such as ascorbic or

citric acid, in order to extend the shelf life of these materials. These preservatives can promote
WO 2009/022298 PCT/IB2008/053243

discoloration of the fruit or vegetable and increase the browning reactions during cooking and

other processing steps. Moreover, these ingredients are unacceptable in natural products and

those that claim to be “preservative free.” For these reasons, fruit based snack products that are

fried or cooked have proven difficult to make in a consumer acceptable format.

Fikewise, meats, cheeses, nuts, fish, whole grains, eggs, and other nutritional foods are

equally desirable for use in snack foods, but they are also hard to formulate in a consumer

acceptable snack product. The oil content, as well as protein or fiber content, present a

challenge in formulation.

The relatively high temperatures and cooking times necessary to produce a thin, crisp

snack product degrade the flavor of these nutritional additives such as, fruits, vegetables, meat,

cheese, fish, and the like. The nutritional value of these materials is often degraded during the

cooking process as well, particularly when extrusion or steaming is used during processing.

Thus, commercially available snack chips fabricated from fresh fruit, vegetables, and the like

lack the “authentic flavor” and nutritional value of the main ingredient.

“Authentic flavor” as used herein refers to consumer recognition of the flavor as the

flavor of the nutritional component, such as, apple, tomato, carrot, shrimp, tuna, or even

combined flavors as salsa or pizza. For example, the flavor of a fabricated apple chip should

taste like a fresh apple without the addition of artificial apple flavor. Fikewise, a corn or shrimp

based chip should taste like cooked com or shrimp without the addition of artificial flavors.

Many reasons exist for the degradation of the natural flavor and nutritional value in

fabricated snack chips comprising fruits, vegetables, meats, cheeses, nuts, fish, whole grains,

eggs, and the like. Many of these products are high in moisture content, especially fresh fruit.

But snack chips, even those made with fruit, must be low in moisture content so that they are

crisp and so that they maintain shelf stability without preservatives. While the water content of
WO 2009/022298 PCT/IB2008/053243

the dough can be controlled to some extent, the total moisture content of the snack product must

be lowered. This dehydration is usually done by steaming, baking, or frying. If the snack chip

is to be fried in hot oil, as most are, the dough must be relatively low in oil or fat before frying to

remain low in total fat content as well as to meet the desired caloric content.

The binder in a fabricated chip is typically a starch material that is pre-gelled or heated as

part of the processing. For example, shrimp chips are very popular in many countries. The

comminuted shrimp is typically mixed with a bland starch material, for example, rice, and then

the dough is cooked at high temperatures to gelatinize the starch and cook the shrimp. This first

step has a negative effect on the authenticity of the shrimp flavor and may degrade some of the

nutrients as well. The dough is then dried into a “half-baked” product, which is shelf stable.

This drying can also be detrimental to the remaining flavor and nutrition of the product. Finally,

the half-baked product is cooked by frying, baking, microwaving, or the like, to make a crisp

snack product.

In the past, the addition of pieces of the nutritional food ingredients into a starch based

dough, for example, pieces of fruit, vegetable, meat, cheese and the like, resulted in a product

with burnt pieces of the additive and often off-flavors. These products did not taste good and

sometimes had dark or burnt specks.

Moreover, snacks that are formulated with high concentrations of non-starch ingredients

have different textures in the finished product. The texture of the snack is a function of the

temperature at which a glassy structure is obtained. The higher the glass transition temperature

of the starch, the crispier the texture would be. Depending on the non-starch ingredient used, the

dough can be sticky and weak with low glass transition temperatures, which are difficult to

process (sheeting, cutting, and frying). Ultimately, when this type of dough is cooked, the

resulting snack is not crisp and often becomes stale quickly. Hence, a need exists for formulae,
 4
16 Apr 2012

doughs, and processes for making fabricated snack products relatively high concentrations

of non-starch ingredients, for example, fruits, vegetables, meats, cheeses, nuts, fish, whole

grains, eggs, and the like, while maintaining certain textural and taste qualities that

consumers prefer. A need to also exists for a fruit containing snack product that is formed

5 from a dough, and then fried or partially fried, and then baked, or just baked, that

consumers perceive as having a positive taste.

2008288138

These and other advantages of embodiments of the invention will become

apparent from the following disclosure.

10
SUMMARY

According to one aspect of the invention, there is provided a variegated snack chip

comprising fruit source solids or vegetable source solids, wherein the snack chip

comprises less than about 5% fat, and wherein the snack chip has a water absorption value

15 of between about 1.5 to about 2.5 and a fracture strength of from about lOOgf to about

700gf, said chip comprising a first dough and a second dough, one of said doughs

comprising oil to produce a hydrophobic boundary that retards intermixing of said first

dough and said second dough.

20 Preferably at least one half of a serving of fruit or at least one half of a serving of

vegetable is provided by one serving of snack chips. Further preferably, at least one

serving of fruit or one serving of vegetable is provided by one serving of snack chips.

The snack chip may comprise from about 12% to about 66% of fruit source solids;
25 from about 34% to about 88% of starch material; from about 0.1% to about 5.0% of

water; and from about 0% to about 54% of optional ingredients is also disclosed.

The starch material may comprise rice. Alternatively, the starch material may

comprise tapioca. Further alternatively, the starch material may comprise rice and

30 tapioca.

In one embodiment, the snack chip further comprises oatmeal.

WO 2009/022298 PCT/IB2008/053243

A method for making a snack chip comprising forming a dough by mixing: 7% to 50%

of fruit source solids; 12% to 50% of pre-gelatinized starch material; and 0% to 81% of optional

ingredients; forming the dough into a thin sheet; forming the thin sheet into a snack chip; and

drying the snack chip to a moisture content of between about 0.3% and 3% is also disclosed.

A packaging system comprising a package defining an interior volume and having an

outer panel visible to a consumer while in a customary position on a retail store shelf; a product

contained within the package; a label displayed on the panel, wherein the label comprises a first

statement that at least one full serving of fruit or vegetable is delivered by one full serving of the

product contained within the package, a second statement located on the package that defines

one full serving of the product; wherein the product contained within the package comprises a

plurality of fabricated snack chips comprising at least one full serving of fruit or vegetable per

one full serving of fabricated snack chips as defined by the label is also disclosed.

Also disclosed is a packaging system comprising a package defining an interior volume

and having an outer panel visible to a consumer while in a customary position on a retail store

shelf; a product contained within the package; an ingredient list displayed on the panel wherein

the ingredient list comprises a listing of ingredients of the product contained within the package;

wherein the first ingredient of the ingredient list is selecting from the group consisting of a fruit,

a vegetable, a fruit puree, and a vegetable puree; wherein the product within the package

comprises a plurality of fabricated snack chips that have as their most predominant ingredient an

ingredient selected from the group consisting of a fruit, a vegetable, a fruit puree, a vegetable

puree, and combinations and mixtures of these.

A kit is also disclosed. The kit can comprise a package comprising a label displayed on

the package, wherein the label comprises a first statement that at least one full serving of fruit or

vegetable is delivered by one full serving of a product contained therein; a second statement
WO 2009/022298 PCT/IB2008/053243

located on the package that defines one full serving of the product; wherein the package further

comprises an ingredient list displayed on the panel, wherein the ingredient list comprises a

listing of ingredients of the product contained therein, wherein the first ingredient of the

ingredient list is a fruit or a vegetable; wherein the product comprises a plurality of fabricated

snack chips contained within the package, wherein the fabricated snack chips comprise at least

one full serving of fruit or vegetable per one full serving of fabricated snack chips and wherein

the fabricated snack chips have as their most predominant ingredient an ingredient a fruit or a

vegetable.

BRIEF DESCRIPTION OF THE DRAWINGS

The patent or application file contains at least one drawing executed in color. Copies of

this patent or patent application publication with color drawings will be provided by the Office

upon request and payment of the necessary fee.

FIG. 1 is a graph of Snack Crumb Absorption versus Percent Fat.

FIG. 2 is a table of data for the commercial tested products graphed on FIG. 1.

FIG. 3 is a Nutritional Index Rank of Snack Foods.

FIG. 4 is the ranking index information for the ranks indicated in FIG. 3.

FIG. 5 is a graph of the drying process showing the percent moisture over time.

DETAILED DESCRIPTION

A. DEFINITIONS

As used herein, “gelatinized starch” includes any type of starch or flour that has been

treated to gelatinize the starch. Native or uncooked starches that are found in nature are

generally insoluble in water. Processed or commercial starches have had most of the moisture

removed, and they are generally insoluble in water. As starch and water are heated, the grains or

granules absorb water. Generally, up to 50°C, this absorption is reversible. However as heating
WO 2009/022298 PCT/IB2008/053243

is continued, the swelling of the granule is irreversible, gelatinization begins. The gelatinization

temperature range is dependent on the starch. Gelatinization is usually evidenced by increased

translucency of the starch and increased viscosity of the solution. Starch granules also lose their

birefringence when gelatinized.

Gelatinized starches as used herein include fully gelatinized, partially gelatinized, and

pre-gelatinized starches. Gelatinized starches can include, but are not limited to, those which

have been treated by parboiling, cooking, partially cooking, and extruded flours.

As used herein, “pre-gelatinized” means the starch has been treated to gelatinize it.

Commercially available pre-gelatinized starch is usually sold as a dry powder. As practiced in

embodiments of the present invention, pre-gelatinizing can be done before the starch is used to

make the dough.

As used herein, a “fruit” can refer to any product that is generally referred by the public

as a fruit and can include an apple, apricot, avocado, banana, blueberry, blackberry, carambola,

carrot, cherry, cranberry, date, elderberry, fig, guava, gooseberry, grapefruit, grapes, kiwi,

kumquat, lemon, lime, lychee, mango, melon - cantaloupe, melon - red water, olive, orange,

papaya, passion fruit, peach, pear, persimmon, pineapple, pomegranate, plum, raspberry, star

fruit, strawberry, tangerine, and combinations and mixtures thereof.

As used herein, a “vegetable” can refer to any product that is generally referred by the

public as a vegetable and can include artichoke, asparagus, beans (green, baked, pinto, black,

etc.), beets, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, chick pea, corn,

cucumber, eggplant, garlic, gourd, leek, lettuce, mustard, onion, peas, pepper, potato, pumpkin,

spinach, squash, turnips, yam, zucchini, and combinations and mixtures thereof.

As used herein, “dehydrated fruit materials” refers to raw fruit materials or any

intermediate source of fruit with a moisture content below 15%. Examples are fruit based flour,
WO 2009/022298 PCT/IB2008/053243

fruit based pellets, extruded fruit products, dried fruit pieces, vacuum dried fruit pieces, air

puffed fruit containing pieces, and combinations and mixtures thereof.

As used herein, “dehydrated vegetable materials” refers to raw vegetable materials or

any intermediate source of vegetable with a moisture content below 15%. Examples are

vegetable based flour, vegetable based pellets, extruded vegetable products, dried vegetable

pieces, vacuum dried vegetable pieces, air puffed vegetable containing pieces, and combinations

and mixtures thereof.

As used herein, “puree” is used in its conventional meaning and can be derived from

fruit, vegetable, meat, or any other material meant for consumption that comprises moisture. A

fruit puree can be a paste or thick liquid suspension made from finely ground fruit. Purees can

comprise added water or other liquid that was used to extract fruit soluble solids. Purees can

also be concentrated or condensed to varying levels by removal of water as practiced by some

suppliers.

As used herein, “fruit source solids” refers to dehydrated fruit materials, powders, and

purees minus their water content. The dry solids include both soluble solids, non-limiting

examples of which include sugars, and insoluble solids, non-limiting examples of which include

fiber.

As used herein, “vegetable source solids” refers to dehydrated vegetable materials,

powders, and purees minus their water content. The dry solids include both soluble solids, non­

limiting examples of which include sugars, and insoluble solids, non-limiting examples of which

include fiber.

As used herein, “nutritional additives” refers to any food that is part of the USDA Food

Guide Pyramid. These include fruits, vegetables, proteins or meats, dairy products, fats, and
WO 2009/022298 PCT/IB2008/053243

grains. Fiber enriched foods are also nutritional additives. These nutritional additives may be

dehydrated to a moisture content of less than about 15%.

As used herein, "fabricated" refers to food products made from doughs comprising

purees, flour, meal, and/or starch, such as those derived from tubers, grains, legumes, cereals, or

combinations and mixtures thereof. For example, a potato chip that is prepared by frying a

portion of a potato is not fabricated, but a potato chip made of potato flakes and starch made into

a dough piece that is fried is a fabricated potato chip.

As used herein, "native starch" refers to starch that has not been pre-treated or cooked in

any way, and includes but is not limited to hybrid starches.

As used herein, "dehydrated potato products" includes, but is not limited to, potato

flakes, potato flanules, potato granules, potato agglomerates, any other dehydrated potato

material, and combinations and mixtures thereof.

As used herein, "sheetable dough" is cohesive dough capable of being placed on a

smooth surface and rolled or otherwise flattened to a desired final thickness without tearing or

forming holes. Sheetable dough can also include dough that is capable of being formed into a

sheet by rolling or pressing between two belts or through a low work, low temperature process.

As used herein, "starch" or “starch materials” refers to a native or an unmodified

carbohydrate polymer containing both amylose and/or amylopectin. It is derived from legumes,

grain, tubers, roots, or pith such as, but not limited to, wheat, corn, tapioca, sago, rice, potato,

oat, barley, and amaranth. Starch as used herein also refers to modified starch including but not

limited to hydrolyzed starches such as dextrins, maltodextrins, high amylose corn, high

amylopectin corn, pure amylose, chemically substituted starches, crosslinked starches, and other

modifications including but not limited to chemical, physical, thermal or enzymatic, and

combinations and mixtures thereof.

WO 2009/022298 PCT/IB2008/053243

10

As used herein, "starch-based flour" refers to a flour having high levels of starch that is

derived from a starch based food material and is in either natural, dehydrated (e.g., flakes,

granules, meal), or flour form. Starch-based flour can include, but is not limited to, potato flour,

potato granules, potato flanules, potato flakes, com flour, masa corn flour, com grits, corn meal,

rice flour, buckwheat flour, oat flour, bean flour, barley flour, tapioca, and combinations and

mixtures thereof. For example, the starch-based flour can be derived from tubers, legumes,

grain, roots, pith, or combinations and mixtures thereof. Starch or starch materials can also refer

to starch-based flour.

As used herein, "emulsifier" refers to emulsifier that has been added to the dough.

Emulsifiers that are inherently present in the dough ingredients, such as in the case of the potato

flakes (where emulsifier is used as a processing aid during manufacturing), are not included in

the term “emulsifier.”

The terms "fat" and "oil" are used interchangeably herein unless otherwise specified.

The terms "fat" or "oil" refer to edible fatty substances in a general sense, including natural or

synthetic fats and oils consisting essentially of triglycerides, such as, for example soybean oil,

corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, canola oil, fish oil, lard and tallow,

which may have been partially or completely hydrogenated or modified otherwise, as well as

non-toxic fatty materials having properties similar to triglycerides, herein referred to as non-

digestible fats, which materials may be partially or fully indigestible. Reduced calorie fats and

edible non-digestible fats, oils or fat substitutes are also included in the term.

As used herein, "non-digestible fat" refers to those edible fatty materials that are partially

or totally indigestible, e.g., polyol fatty acid polyesters, such as OLEAN™. Non-limiting

examples of non-digestible fats can include are fatty materials having properties similar to

triglycerides, such as sucrose polyesters. These non-digestible fats are described in U.S. Patent
 11
15 Sep 2011

No. 5,085,884, issued February 4, 1992 to Young et al. and U.S. Patent No. 5,422,131,

issued June 6, 1995 to Eisen et al. A brand of non-digestible fats is sold under the trade

name OLEAN™.

By the term “dry blend” it is meant herein the dry raw material mixed together

5 prior to processing of the materials so mixed.

By the term “variegated” it is meant at diversity or variety in character, or flavour,

2008288138

typified by visual colored markings such spots, streaks, etc.

By the term “split-dough” it meant that a given dough formulation is subdivided

into at least two separate dough formulas so that one or more ingredients can be

10 concentrated within one of the doughs, and where the separate doughs can be prepared

individually. Upon commingling of the dough’s, followed by sheeting of said

commingled dough, a variegated chip can be produced.

It should be understood that wherever the term “fruit” is used within this

disclosure as describing a type of ingredient being used or chip being made, the term

15 “vegetable” could equally be used. For example only, many embodiments disclose using a

fruit puree. A vegetable puree could equally be used. Also, for example only, many

embodiments describe a fruit snack. A vegetable snack could equally be described.

All percentages are by weight unless otherwise specified.

Comprises/comprising and grammatical variations thereof when used in this

20 specification are to be taken to specify the presence of stated features, integers, steps or

components or groups thereof, but do not preclude the presence or addition of one or more

other features, integers, steps, components or groups thereof,

B. SNACK CHIPS

Embodiments of the present invention can deliver a snack that has a high

25 concentration of dehydrated and optionally non-dehydrated or fresh nutritional

ingredients. Snacks can be formulated to provide one half of a serving and up to and

including at least one serving, and fractions therebetween, of fruit, vegetable, or dairy in a

single 28 gram serving, or per one serving, of snack. These snacks can also contain less

than 125 calories per serving. As used

30
WO 2009/022298 PCT/IB2008/053243

12

herein, a serving of fruit, vegetable, dairy, or any other ingredient is a serving as defined by the

governing body. For example, in the United States, the governing body for defining a serving of

fruit is the United States Department of Agriculture (USDA). Snacks of some embodiments can

also deliver, for example, fruits, vegetables, meats, cheeses, nuts, fish, whole grains, eggs, and

the like, in a snack that provides a natural flavor and a nutritional benefit from the ingredients.

Moreover, the nutritional snacks of some embodiments of the present invention can be

formulated without a need for added flavors, wherein the added flavors would mimic the main

natural ingredient. The snacks can have a crispy and crunchy texture and appealing appearance

to consumers. Further, the dough and snacks made therefrom can be low in off-flavors.

As described herein, one half of a serving and up to and including at least one serving,

and fractions therebetween, of fruit or vegetable can be provided by embodiments of the present

invention. It should be understood, and is described in detail in section 7 of the Analytical

Methods section, that the amounts of fruit or vegetable used can vary based on the level of

serving being provided by the snack chip and based on the solids needed to be provided based

on the USDA definition for a serving of the fruit or vegetable. For example, the amount of

apple solids needed for one serving is less than the solids needed for a banana because an apple

generally has a higher water content. Thus, it should be understood that those variations are

taken into account in the ranges as disclosed herein, and thus all fractions therebetween are

within this disclosure as they are dependent on the amount of serving being provided by the

snack chip and the type of fruit or vegetable being provided.

Regarding cheese & nuts, the USDA has set a serving of cheese as 1.5 ounces. Cheeses

may range from about 40% to about 70% solids, and these amounts would need to be used in

accordance with the methods herein in arriving at a chip comprising a full serving, a half

serving, fractions therebetween, or less per serving of snack chip.

WO 2009/022298 PCT/IB2008/053243

13

The USDA also has set one ounce of nuts as equivalent to two ounces of meat, for

substitution purposes in the meats and beans group. Two to three ounces of meat is considered

one serving. By inference, one serving of nuts then can be considered to be between 1 and 1/.5

ounces. Therefore, based on the raw weight of a specific nut, and taking into account the water

content thereof, a full serving, half serving, or fractions therebetween or less can be calculated

for inclusion into one serving of snack chip.

“Fabricated snack,” “snack,” “snack chip,” “snack product,”, “fruit product” “fruit

snack,” and “crisp” are used interchangeably throughout and mean, along with any other

definition provided herein, a product consumable by humans and other animals. Non-limiting

examples include products such as breads, crackers, fried snacks, fruit and vegetable snacks,

baked or dried snacks, baby foods, dog foods, dog biscuits, and any other suitable food product.

In one non-limiting example, a method for making a snack chip is disclosed. The

method can comprise:

a) providing a fruit source solids;

b) providing a pre-gelatinized starch material;

c) forming a dough by mixing by weight 7% to 50% fruit source solids, 12% to

50% said pre-gelatinized starch material, and 0% to 81% optional ingredients;

d) forming said dough into a thin sheet;

e) forming a snack chip from said thin sheet.

f) drying said snack chip to a moisture content of between 0.3% and 3%.

In one non-limiting example of a snack made according to one type of fruit based

embodiment of the present invention, the fruit snack can comprise:

a) from about 12% to about 66% of fruit source solids;

b) from about 0% to about 25% starch-based flour;

WO 2009/022298 PCT/IB2008/053243

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c) from about 34% to about 88% of starch, which starch can include tapioca, rice,

and combinations and mixtures thereof;

d) from about 0.1% to about 5.0%, or from about 0.2% to about 4%, or from

about 0.3% to about 3%, by weight, water; and

e) from about 0% to about 54% of optional ingredients.

The fruit snack can be formed from a dough. The dough can comprise:

a) from about 20% to about 81% of fruit puree;

b) from about 15% to about 50% pre-gelatinized starch material, which starch can

include tapioca, rice, and combinations and mixtures thereof;

c) from about 0% to about 65% optional ingredients.

In one non-limiting example, a method for making a snack chip is disclosed. The

method can comprise:

a) providing a vegetable source solids;

b) providing a pre-gelatinized starch material;

c) forming a dough by mixing by weight 2% to 58% vegetable source solids, 12%

to 50% said pre-gelatinized starch material, 0% to 86% optional ingredient;

d) forming said dough into a thin sheet;

e) forming a snack chip from said thin sheet;

f) drying said snack chip to a moisture content of between about 0.3% and 3%.

In one non-limiting example of a snack made according to one type of vegetable based

embodiment of the present invention, the vegetable snack can comprise:

a) from about 4% to about 66% of vegetable source solids?);

b) from about 0% to about 25% oatmeal;

WO 2009/022298 PCT/IB2008/053243

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c) from about 14% to about 96% of starch materials, which starch can include

tapioca, rice and mixtures thereof;

d) from about 0.1% to about 5.0%, or from about 0.2% to about 4%, or from

about 0.3% to about 3%, by weight, water; and

e) from about 0% to about 82% of optional ingredients.

The present vegetable snacks can also be formed from dough. The dough can comprise:

a) from about 11% to about 85% of a vegetable puree;

b) from about 4% to about 45% pre-gelatinized starch material, which starch can

include tapioca, rice and mixtures thereof;

c) from about 0% to about 85% optional ingredients.

In another embodiment, the snacks can be made by combining dry ingredients with water

to form a dough, which is then sheeted. The sheeted dough can be cut into desirable shaped

pieces and dried to form a fabricated snack product or dried to produce a “half product,” which

is a shelf stable intermediate. For a half-product, the dough can be dried at a temperature of less

than about 250 F. Half-products generally are shelf stable and can be stored and cooked later.

The half-product can also be cooked immediately after the drying process to form a snack chip.

Non-limiting examples of cooking include baking, frying in oil, vacuum baking or frying,

microwaving, and combinations and mixtures thereof. The product can expand during this final

cooking process to provide a snack chip having a crisp texture.

In another embodiment, the snacks can be made by combining a puree, such as a fruit

puree, with starch material to form a dough, which is then sheeted. The sheeted dough can be

cut into desirable shaped pieces and dried to form a fabricated snack product or “half product,”

which is a shelf stable intermediate. In another embodiment, the sheet dough is baked to form a

snack product, i.e., drying through the half product stage and directly baked to a final dried stage
WO 2009/022298 PCT/IB2008/053243

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having from 1% to 3% moisture content. Mixing, forming, and drying can be done using low

work input and drying temperatures below about 400°F.

In another aspect, the snack chip can be made by combining a nutritional additive and

starch with water to form a sheetable dough. The dough can be mixed and sheeted without

passing through a cooking extruder. The sheeted dough can be cut into desirable shaped pieces

and cooked by baking at about 350 F for about 1 to 5 minutes and then allowed to continue

baking at a lower temperature of about 225 F for about 10 additional minutes.

In yet another embodiment, the snacks can be made by first cooking a native starch

material to gelatinize it, then cooling the starch down to below the gelatinizing temperature,

adding the dried fruit material, forming a dough, and sheeting it. The sheeted dough can be cut

into desirable shaped pieces and dried to form a fabricated snack product or “half product” that

is a shelf stable intermediate.

In another embodiment, the half product can be cooked by baking, frying in oil, vacuum

baking or frying, microwaving, and combinations and mixtures thereof to make the nutritional

snack. The half product can expand during the final cooking to provide a crisp texture.

In yet another embodiment, the snacks can be made by first cooking a native starch

material to gelatinize it, then cooling it down to below the gelatinizing temperature, adding the

dried fruit material, forming a dough and sheeting it. The sheeted dough can be dried to form a

fabricated snack product or “half product” which is a shelf stable intermediate.

C. FRUIT OR VEGETABLE MATERIAL

The fruit source solids can be selected from the group consisting of apple based flour,

strawberry based flour, banana based flour, pear based flour, apricot based flour, cranberry

based flour, any dry fruit, and combinations and mixtures thereof. The fruit source solids can

include apple based flour, or other as recited herein, and can include pieces of fruit, for example
WO 2009/022298 PCT/IB2008/053243

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apple pieces, or any other as recited herein, that can be added to the dough. The fruit source

solids can be at least about 90% or more apple based flour. At least 70% or more of the apple

cells can be intact.

The fruit materials can be dried to a moisture content no higher than 15%. Also, the fruit

can be ground to a specific particle size distribution (from flour to agglomerates, pieces,

extrudates and co-extrudates). The level of fruit source solids in the formula can vary from

about 12% to about 66%, or from about 15% to about 40%, or from about 20% to about 35%, by

weight of the dry ingredients.

The particle size of the dehydrated fruit material can be such that at least 75% of the

particles pass through a 20 mesh screen.

The fruit materials can be supplemented or flavored with natural or artificial flavors,

juices, purees, and the like. Other dehydrated fruit materials can be appropriate for use herein as

described above. Examples of suitable fruit based flours, their source, and properties are given

in Tables Bl and B2 below.

TABLE Bl

Material Supplier Location

Apple Powder low SO2 Surfrut Santiago, Chile

Apple Powder FDP USA, Inc. Santa Rosa, CA.

Apple Powder Agrocepia Talca, Chile

Apple Powder without skin Agrocepia Talca, Chile

Fruit sensations (fruit flavored Treetop Selah, WA

intermediate moisture apple

WO 2009/022298 PCT/IB2008/053243

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dices)

Diced apple Agrocepia Talca, Chile

Apple Powder (sample treated Agrocepia Talca, Chile

with ascorbic acid)

Apple powder chop (with skin) Treetop Selah, WA

Apple powder Treetop Selah, WA

Banana Flakes Confoco Ecuador

Banana powder Confoco Ecuador

Strawberry flour Mercer Carmel, CA

TABLE B2

Proximate Analysis* Strawberry Flour Apple Flour

(%) Mercer Treetop, Selah,

Processing, Inc. WA.

Modesto, CA.

Water * 3 2.8

Sugars * 41.3 69.2

Protein * 7.1 2.0

Total Fat * 4.3 0.3

Total Carbohydrates * 80.7 92.0

Dietary Fiber * 6.1 6.2

WO 2009/022298 PCT/IB2008/053243

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Potassium (mg) * 1,642.5 620

Calcium (mg) * 177.6 34

Vitamin C (mg) * 457.2 11.3

Vitamin A (IU) * 499.4 101.0

Particle Size 90% through 90% through mesh

Distribution mesh #20 #20

* Information provided by suppliers

Fruit purees can also be used as a fruit source when making the dough. When purees are

used, the size of the particles can be similar to that in the dehydrated particle distribution. Fruit

purees also can be concentrated to varying levels by suppliers. When fruit puree is used, the

added water content of the dough is adjusted to accommodate the water in the puree.

To maximize the benefits of adding fruit source solids to the fabricated snacks of some

embodiments of the present invention, a starch material, can be included in the dough, non­

limiting examples of which include those defined herein and including a rice based material,

such as rice flour. The starch material, or rice based material, which can be extruded or

precooked, along with optional starches, can aid in the expansion of the final snack chip.

D. STARCH MATERIALS

As discussed above, to maximize the benefits of the fruit source solids, the dough of

some embodiments of the present invention can include from about 12%, to about 50% by

weight of the snack chip of starch material. In one embodiment, the starch material can be

tapioca. In one embodiment, the starch material can be tapioca starch or flour that has been

cooked partially to provide for a relatively small proportion of broken cells and gelatinized
WO 2009/022298 PCT/IB2008/053243

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starch granules leaving most of the cellular structures of the flour and the internal starch

granules in their native form.

The starch material can help to create the authentic fruit flavor of the fruit snack.

Moreover, rice and tapioca based starch provide a neutral and clean flavor allowing the fruit

flavor to be recognized and be more apparent to the consumer. Rice and tapioca have naturally

bland flavors that generally do not mask the fruit flavor like com or potato flours can.

Further, at least about 40% of the starch material used in the snack chips of some

embodiments of this invention can be pre-gelatinized. That is, at least a portion of the starch is

cooked before adding the non-starch ingredients. Prior fabrications and formulae allowed for

mixing the main ingredients and the starch and then cooking, that is, gelatinizing them both in­

situ. In-situ gelatinization requires that the dough have very high moisture content or that

moisture loss be controlled by pressure cooking or other methods know in the art. Regardless,

the harsh conditions of in-situ gelatinization can tend to destroy flavor, and it is believed that the

nutritional value of the non-starch ingredients can be degraded as well.

While not wanting to be bound by any one theory, it is believed that in-situ gelatinization

with, for example, steam, breaks down the starch cells and frees up the amylose within the cells.

The amylose may complex with flavor components resulting in a trapping of the flavor

components. Moreover, in-situ gelatinization can cause the snack chip to be puffy and have

unacceptable texture for consumers.

Pre-gelled starch materials serve also as processing and formulation additives that

provide a better dough, resulting in a superior sheeted product from which the fabricated snack

piece can be made.

Additional starch materials that can be used include, but are not limited to, conventional

rice flour, conventional tapioca starch, pre-gelatinized starches, low viscosity starches (e.g.,
WO 2009/022298 PCT/IB2008/053243

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dextrins, acid-modified starches, oxidized starches, enzyme modified starches), stabilized

starches (e.g., starch esters, starch ethers), waxy rice starch or flour, cross-linked starches,

acetylated starches, starch sugars (e.g. glucose syrup, dextrose, isoglucose) and starches that

have received a combination of treatments (e.g., cross-linking and gelatinization) and

combinations and mixtures thereof. Those skilled in the art will appreciate that the starch

materials described herein are commercially available, for example, from Remy Industries N.V.,

Remylaan 4, B-3018 Leuven-Wijgmaal, Belgium. The conventional rice flour can include long

grain, medium grain, short grain and sweet or grain rice can all be made into rice flour. In

addition, rice flour can be made from broken pieces or whole pieces of rice. Rice flours made

from these different types of rice vary in water absorption index, peak viscosity, final viscosity,

and total amylose content. Furthermore, if the rice is partially or fully pre-cooked, parboiled, or

pre-gelatinized in any other way prior to, or after, processing into rice flour, the rice flour

properties can be further modified.

Mixing together the desired quantities of various flours can be used to make the desired

starch materials. This mixing can be accomplished by any suitable means such as, but not

limited to, mixing the grains before milling, or mixing the flours together after milling.

In one embodiment, gelatinized tapioca flour can be used. In this embodiment, the

composition can comprise a blend of one or more tapioca flours that have been gelatinized to

varying degrees. For example, the gelatinized tapioca flour can comprise fully cooked tapioca,

partially cooked tapioca, parboiled tapioca, extruded tapioca, or combinations and mixtures

thereof. Tapioca starch can be substituted for tapioca flour. All of these methods are equally

applicable to rice and to rice/tapioca blends. Fully cooked gelatinized rice or tapioca starch can

be from about 75% to about 100% gelatinized. Partially cooked rice flour and the extruded rice
WO 2009/022298 PCT/IB2008/053243

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flour can be from about 25% to about 100% gelatinized, and parboiled rice flour can be from

about 75% to about 100% gelatinized.

Extrusion can be one method of gelatinizing the tapioca or rice flour for some

embodiments of this invention. Extrusion provides the cooking conditions required for the

starch of the rice or tapioca flour to completely cook, resulting in complete gelatinization and

high levels of dextrinization of the starch—i.e., starch degradation. The use of extrusion to

prepare the rice flours can result in the absence of a raw starch taste or the powdery starchy

aftertaste and the uncontrolled and excessive expansion in the finished product. As is discussed

below, extrusion is not desired for use in drying the dough or cooking the snack chip. Extrusion,

while being one method for preparing the starch alone, is believed to degrade both the flavor and

the nutritional value of the non-starch ingredients, in this case the added fruit ingredient,

including a fruit puree. In one embodiment, drying the dough to make a half product and/or to

make a snack chip is achieved via non-extrusion techniques, including drying at relatively low

temperatures and/or at atmospheric pressure.

Optionally, an emulsifier can be added to the starch material as a processing aide to

complex the free amylose generated during cooking and/or milling. In non-limiting examples,

mono- or di- glycerides can be added at a level ranging from about 0.2 to about 0.7%, or from

about 0.3% to about 0.5% (on a dry solids basis). Adding emulsifiers is well known in the art of

snack products, and any other emulsifier consistent therewith can be added.

The starch materials can be ground to a wide range of particle size distribution. In one

embodiment, the composition has a particle size distribution such that about 35% of the starch

materials remain on a US #100 mesh. In another embodiment, the starch materials have a

particle size distribution wherein from about 5% to about 30% remains on a 60 mesh screen,

from about 15% to about 50% remains on a 100 mesh screen, and from about 20% to about 60%
WO 2009/022298 PCT/IB2008/053243

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remains on a 200 mesh screen. Particle size distribution of the starch materials can help ensure

proper hydration during mixing. Also, the particle size distribution can have an effect on

texture; large particles in the starch materials can contribute to slow melting and tooth packing.

Fruit purees and puree concentrates can be made by means known in the art, such as the

methods used to make applesauce.

E. FABRICATED SNACK PRODUCT PREPARATION

In one embodiment, a fabricated snack product can be a “half-product.” A “half­

product” as used herein refers to a product that is dried to a moisture level that renders it shelf

stable and ready for additional drying, baking, and/or cooking. (Define by 4-12% moisture

content?) While a fabricated snack product can be consumed at this point, it generally is not in a

consumer desirable form. More specifically, the taste and texture of a half-baked product

generally is not acceptable to a consumer.

In another embodiment, a fabricated snack product can be dried to a moisture level of

between 1% and 3% such that it is ready to eat in a consumer desirable form.

In one embodiment, a fabricated snack product can be made by combining dry

ingredients with water to form a dough, which is then sheeted, cut into pieces of a desirable

shape, and dried. In one embodiment the drying can be done without extrusion, and at a

temperature of less than about 300 F to form a half product. In this embodiment, the dough can

have a moisture level of between about 4% to 12%. To form a consumer desirable snack chip,

the half-baked fabricated snack product can be further dried or cooked by any of the methods

discussed herein. In one embodiment drying is achieved at atmospheric pressure and without

the use of extrusion.

In one embodiment, a fabricated snack product can be made by combining a puree, a

dehydrated fruit, or vegetable powder with starch ingredients to form a dough, which is then
WO 2009/022298 PCT/IB2008/053243

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sheeted, cut into desirable shaped pieces, and dried. In one embodiment, the fruit puree can be

an apple puree. In one embodiment, the starch can be combined with the puree in the absence of

any leavening system. In one embodiment, the starch can be a pre-gelled, partially cooked

Kraft™ tapioca. In one embodiment, the starch can be a combination of pre-gelled Kraft™

tapioca or fully cooked Tistar™ tapioca and optionally rice or wheat flour at levels to provide

for sheetability. In one embodiment, the drying can be done without extrusion and at a

temperature of less than about 300 F to form a half product, i.e., until the dough has a moisture

level of between about 4% to 12%. To form a consumer desirable snack chip, the half-baked

fabricated snack product can be further dried or cooked by any of the methods discussed herein.

In one embodiment, drying can be achieved at atmospheric pressure and without the use of

extrusion.

In one embodiment, a fabricated variegated snack product can be made by using a split­

dough system whereupon a first dough is prepared by combining a first puree, in particular a

fruit puree, with starch ingredients to form a first dough. A second dough is prepared with

starch ingredients and optionally adding a second puree, in particular a fruit puree that can have

a different color. A final dough of the desired composition is prepared by commingling said

first dough with said second dough, which is then sheeted, cut into desirable shaped pieces, and

dried. Picture No.l shows apple-cherry variegated chips. Not only are variegated chips more

visually appealing to consumers, but concentrating the fruit or different fruits, for example, in

localized areas within a chip allow those fruits to better display their characteristic tastes, as

opposed to a diluted and more muddled taste-effect that could be created if the dough were

homogeneously mixed. In some embodiments, the split-dough system is not limited to two

doughs, since any number can be prepared depending on the intended final effect. The doughs

prepared for commingling can be based on ingredient composition and processing conditions
WO 2009/022298 PCT/IB2008/053243

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that produce smaller drier crumbs or dough-balls having a less cohesive nature. This condition

allows for better aggregation of the separate doughs to form the final dough. One skilled in the

art will realize that if the individual doughs were too dry or dissimilar in their physical

properties, the separate doughs may segregate, producing a sub-standard effect. If a more

cohesive final dough is needed to prevent exaggerated segregation of the doughs or to improve

the sheeting operation, the commingled dough can be mixed longer to produce a more cohesive

dough. Alternatively, an optional ingredient can be added to aid in creating a more cohesive

dough, such as the addition of a small amount of water. In one embodiment, oil is added to at

least one of the said doughs. Not wishing to be bound by theory, but it is believed that the

addition of oil produces a hydrophobic boundary on the surface of said first dough which retards

further intermixing of said first dough with said second dough. Too much intermixing or

blending of said first and second dough can produce a more homogeneous dough especially after

sheeting, negating or reducing the intended variegated effect. Depending on the ratio of said

first dough to said second dough, or any other additional dough, as well as the extent of the

variegation pattern desired, one skilled in the art can empirically determine the size of the crumb

or dough-balls of each dough, as well as manipulation of the cohesive properties of said doughs

via formulation and/or processing to prepare the final dough. A small crumb size of said first

dough within a continuous second dough generally can produce a spotted variegated effect when

sheeted. Increasing the crumb size of the said first dough can produce a long streaking effect.

Additional effects can be created or controlled via lamination of sheeted dough layers.

Laminations can in effect be the same dough layered upon itself in the same direction from

which it came or transposed in a cross-direction. Alternatively, the variegated sheet can be

laminated with another separate dough, whereupon the variegation can be effectively evident on

only one plane of the sheet and subsequent chip that is produced. Alternatively, the variegated
WO 2009/022298 PCT/IB2008/053243

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sheet can be laminated with another dissimilar and separate variegated dough, whereupon the

first variegation is effectively evident on only one plane of the sheet and subsequent chip that is

produced, and where the second variegation is effectively evident on the opposite plane of the

sheet and subsequent chip that is produced.

In yet another embodiment, it was surprisingly discovered that the intensity and thus the

vibrancy of various fruits and vegetables used can be naturally accentuated by the addition of a

combination of lemon or lime juice concentrate and acerola, or West Indian cherry juice

concentrate, and subjecting the dough to sheeting and drying. The accentuation can be

especially evident with variegated colors of split dough products. It has been known and

practiced in the industry to add preservatives, for example sulfur dioxide, bisulfite materials, or

organic acids, such as ascorbic acid or citric acid, in order to help maintain initial product color

and/or extend the shelf life of vegetable or fruit puree materials. Here the role of these additives

can be to prevent the enzymatic browning reactions that occur when fresh fruits and/or

vegetables are chopped, as in the initial step of puree processing. It has been surprisingly

discovered that the addition of both citric acid and ascorbic acid, or botanical sources containing

high levels of citric acid and ascorbic acid added to some fruit and vegetables immediately prior

to processing into a dough can increase or accentuate the fruits’ or vegetables’ natural color

beyond maintaining it, resulting in the snack chip becoming more vibrant and pronounced when

subsequently dried. Picture No.l shows apple-cherry variegated chips. Picture No. 2 shows

apple-cherry variegated chips, where lemon juice and acerola were added to the cherry puree

comprising the first dough. Here, the chemical compounds classified as anthocyanins, which are

responsible for the color of the juice in the variegate, complex first with residual metal ions such

as iron that are commonly found in most fruits and vegetables and then further complex with the

ascorbic acid that is delivered by the acerola juice concentrate in a moderately acidic
WO 2009/022298 PCT/IB2008/053243

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environment provided by the lemon or lime juice concentrate intensifying and stabilizing the

color of the inherent anthocyanins. Although higher usage amounts of acerola can accomplish

the intensifying effect by itself due to its inherent acidic nature, the addition of lime or lemon

can be more effective in lowering pH and can be more cost effective. Alternatively, citric and

ascorbic acid can be added to promote the intensifying effect. However, these compounds may

not be as label-friendly to concerned consumers, as are lemon and West Indian Cherry, for

example. In some fruits, such as banana, the precursors to the anthocyanins are found in high

concentration and in an acidic environment they hydrolyze to produce anthocyanins that

complex in the same manner as above giving pink to reddish colors. Thus, not wishing to be

limited by theory, various colored fruits such as aronia, blackberry, blackcurrant, chokeberry,

fig, sweet cherry, sour cherry, crowberry, elderberry, goji berry, red grape, huckleberry, litchi,

mangosteen, pomegranate, miracle fruit, pear, plum, red raspberry, black raspberry, red currant,

strawberry, tamarillo fruit, bilberry, blueberry and cranberry can be used to provide the variegate

colors due to the presence of anthocyanins in their juices and purees.

Other fruits, such as banana, boysenberry, date, gooseberry, white grape, kiwi, logan

berry, mango, pear, persimmon, and sapodilla, that contain anthocyanin precursors such as

proanthocyanins, can be used also as sources of anthocyanins in combination with the lemon or

lime juice to generate anthocyanins during the drying operation. These in situ generated

anthocyanins can react in the same manner as the inherent anthocyanins and give intense colors

to the variegates.

In yet another embodiment, vegetables containing chemical compounds classified as

anthocyanins or that contain anthocyanin precursors such as proanthocyanins can also be used as

sources of anthocyanins in combination with the lemon or lime juice to generate anthocyanins

during the drying operation. These in situ generated anthocyanins will react in the same manner
WO 2009/022298 PCT/IB2008/053243

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as the inherent anthocyanins and give enhanced color to the vegetables, especially in a

variegated chip.

In yet another embodiment, variegated vegetable chips can be made using the natural

colors found in other vegetables, such as beet, egg plant, colored corn purees, and curcuma

longa root powders and purees, by mixing of the vegetables.

In yet another embodiment, tea, coffee, and cocoa extracts can also be used to provide

the color component of the variegated chips. In yet another embodiment, dairy products such as

whey solids, non fat dry milk solids, and casein isolates can also be used to prepare chips in

combination with the tea, coffee, and cocoa extracts. Tea, coffee and cocoa extracts are by

themselves intensely colored and heat stable and may need no enhancement in order to provide

colors to the variegates.

Snacks according to embodiments of the present invention can provide substantial

nutrition in a consumer acceptable format. That is, they can be both tasty and nutritious. The

present combination of composition and processing results in a snack that retains more

nutritional elements, more flavor components, and produces fewer off-flavors. By way of

example, a snack chip made with fresh or dehydrated apples can retain more of the essential

nutrients of the original apple material than prior snacks or currently offered snacks. Likewise,

important and desirable flavor notes of the apple are retained in greater quantities by the

compositions and processes of embodiments of the present invention.

Although the use of the dehydrated fruit materials in combination with the starch

materials will be described primarily in terms of a fabricated snack product, it should be readily

apparent to one skilled in the art that the dough formed with these compositions can be used in

the production of any suitable food products. For instance, the dough can be used to produce

food products such as crackers, fried snacks, fruit and vegetable snacks, baked or dried snacks,
WO 2009/022298 PCT/IB2008/053243

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coatings for fried foods, baby foods, dog foods, dog biscuits and any other suitable food product.

The production of one embodiment of a fabricated snack product is set forth in detail below.

1. DOUGH FORMULATION FROM DRY BLEND

Doughs of embodiments of the present invention can comprise a dry blend and added

water. In one embodiment, the doughs comprise from about 55% to about 85% dry blend and

from about 15% to about 45% added water. Water can be added to a level of about 15% and

35%, or between about 15% and about 30%, by weight of the dough. The dough can further

comprise optional ingredients, including those that decrease the moisture content of the dough.

For example, to lower the moisture content in the dough, the following ingredients can be added:

1) hydrolyzed starches into the dough, such as maltodextrins with low dextrose equivalent

values; 2) polysaccharides such as xanthans, hydroxypropyl cellulose, and combinations and

mixtures thereof; and 3) emulsifiers.

a. DRY BLEND

Doughs can comprise from about 55% to about 85% dry blend, or from about 65% to

about 75% dry blend. The dry blend can have a particle size distribution wherein from about

5% to about 30% remains on a 60 mesh screen, from about 15% to about 50% remains on a 100

mesh screen, or from about 20% to about 60% remains on a 200 mesh screen.

The dry blend can comprise fruit source solids, starch materials, and optional dry

ingredients. Dry blends can comprise from about 7% to about 50%, by weight of the dry

ingredients, fruit source solids; from about 12% to about 50%, by weight of the dry ingredients,

starch material; and from 0% to about 81%, by weight of the dry ingredients, optional

ingredients. Furthermore, the balance of the dry blend can comprise one or more other

components including but not limited to, protein sources, fiber, minerals, vitamins, colorants,

flavors, fruits pieces, vegetables, seeds, herbs, spices, salt, oil, sugar, sweeteners, and
WO 2009/022298 PCT/IB2008/053243

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combinations and mixtures thereof. It is sometimes beneficial to coat these other components

before they are added to the dry blend. Coatings can be applied to protect the components so

that negative catalytic effects are avoided.

b. ADDED WATER

Dough compositions of embodiments of the present invention can comprise from about

0% to about 40% added water, or from about 15% to about 35%, or from about 15% to about

30% added water. It should be understand that added water can also be considered an optional

ingredient. If optional ingredients, such as maltodextrin or corn syrup solids, juices,

concentrates, are added as a solution, the water in the solution is included as added water. The

amount of added water also includes any water used to dissolve or disperse ingredients.

c. OPTIONAL INGREDIENTS

Any suitable optional ingredient may be added to the doughs. Such optional ingredients

can include, but are not limited to polysaccharides such as: gums and fibers, emulsifiers, oils,

water, and combinations and mixtures thereof. Optional ingredients can be included at a level

ranging from about 0% to about 81%, or 0% to about 40%, by weight in the dough. Examples

of suitable gums can be found in U.S. Patent No. 6,558,730, issued May 6, 2003, to Gizaw et al.

Optional ingredients include, but are not limited to, vegetables (e.g. tomatoes, carrots, peppers,

and the like) and legume sources (e.g. pinto beans, garbanzo beans, green peas, and the like).

An optional ingredient can be oatmeal, which may be present at from 0% to about 25%,

or from about 5% to about 20% of the snack chip. Other optional ingredients are selected from

the group consisting of salt, sugar, cinnamon, butter, spices, artificial flavors, artificial

sweeteners, oil, fruit pieces, peel, zest, seeds, and combinations and mixtures thereof.

Additional starch materials may be added also, for example, oat, wheat, rye, barley, corn,

masa, cassava, non-masa com, dehydrated potato products (e.g., dehydrated potato flakes, potato
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granules, potato flanules, mashed potato materials, and dried potato products), sago as well as

legumes, such as beans, peas, lentils, chickpeas, and combinations and mixtures thereof. These

other starch materials can be blended to make snacks of different compositions, textures, and

flavors.

An ingredient that can optionally be added to the dough to aid in its processability is one

or more emulsifiers. The addition of an emulsifier to the dough reduces the stickiness of the

dough which minimizes sticking to the sheeting rolls, belts, and the like. Emulsifiers also have

an effect on the texture of the final product, wherein higher levels of emulsifier result in denser

finished products. An emulsifier can be added to the dough composition prior to sheeting the

dough. The emulsifier can be dissolved in a fat or in a polyol fatty acid polyester such as

Olean™. Suitable emulsifiers include lecithin, mono- and diglycerides, diacetyl tartaric acid

esters and propylene glycol mono- and diesters and polyglcerol esters and sucrose polyesters.

Polyglycerol emulsifiers such as monoesters of hexaglycerols can be used. Non-limiting

examples of monoglycerides include those sold under the trade names of Dimodan available

form Danisco®, New Century, Kansas and DMG 70, available from Archer Daniels Midlands

Company, Decatur, Illinois.

When calculating the level of optional ingredients, that level of optional ingredient that

may be inherent in the dehydrated fruit materials and starch material is not included.

It also should be understood that as the amount of fruit or vegetable source solids is

changed, which can frequently occur when determining which specific fruit or vegetable will be

used and when determining how many servings of the fruit or vegetable will be provided, the

amount of starch materials and optional ingredients will change as well. For example, when

comparing an apple and a banana, more fruit source solids of banana are required to provide a

full serving of banana than when providing a full serving of an apple. Thus, less starch materials
WO 2009/022298 PCT/IB2008/053243

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and optional ingredients are needed for a banana snack than with an apple chip. Again, these

amounts can be dependent on the number of servings being provided and on the particular fruit

or vegetable source solids selected.

2. DOUGH FORMULATION FROM PUREE

In one embodiment, doughs can be prepared in the absence of leavening systems,

maltodextrins, and hydrolyzed starches. In one embodiment, doughs can comprise a puree of at

least one fruit combined with starch components, which can be pre-gelled starch components.

Purees can be depectinized in concentrate form and can optionally be combined with other

ingredients, such as oats or oatmeal. Combining with ingredients such as oats or oatmeal can

effectively aid in sheeting by minimizing undesirable stickiness of the dough, and increasing the

dough strength. In another embodiment, a mixture of puree and dry fruit powders can also be

used.

3. DOUGH PREPARATION

The doughs can be prepared by any suitable method for forming sheetable doughs. In a

dry blend composition, a loose, dry dough can be prepared by thoroughly mixing together the

ingredients using conventional mixers. A pre-blend of the wet ingredients and a pre-blend of the

dry ingredients can be prepared; the wet pre-blend and the dry pre-blend can then be mixed

together to form the dough. Hobart® mixers can be used for batch operations while Turbulizer

® mixers can be used for continuous mixing operations. Alternatively, low pressure forming

extruders can be used to mix the dough and to form sheets or shaped pieces.
WO 2009/022298 PCT/IB2008/053243

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In a dough formulation from puree, the puree can optionally be mixed with added water

or other liquid to a desired consistency and then be added to pre-gelled or a combination of pre­

gelled and fully cooked starch to form a sheetable dough product. Hobart® mixers can be used

for batch operations while Turbulizer® mixers can be usd for continuous mixing operations.

a. SHEETING

Once prepared, the dough can be formed into a relatively flat, thin sheet. Any method

suitable for forming such sheets from starch-based doughs can be used, but methods that put

relatively low work into the dough are believed to be better for ultimate flavor retention in the

final snack chip. For example, the sheet can be rolled out between two counter rotating

cylindrical rollers to obtain a uniform, relatively thin sheet of dough material. Any conventional

sheeting, milling, and gauging equipment can be used. The mill rolls can be cooled to from

about 5°C to about 20°C. In one embodiment, the mill rolls can be kept at two different

temperatures. The dough can also be formed into a sheet by a form extrusion device that does

not cook the dough.

Doughs can be formed into a sheet having a thickness ranging from about 0.015 to about

0.10 inches (from about 0.038 to about 0.254 cm), or a thickness ranging from about 0.019 to

about 0.05 inches (from about 0.048 to about 0.127 cm), or about 0.02 inches to about 0.03

inches (0.051 to 0.076 cm).

Dough sheets can have a sheet strength of from about 80 gf to about 400 gf, or from

about 85 gf to about 300 gf, or from about 95 gf to about 150 gf.

In embodiments comprising fruit source solids, the dough can be relatively strong even

when sheeted to a relatively low thickness and contains relatively high levels of fruit source

solids. The sheet strength increases as the level of fruit source solids decreases. The rice and

tapioca based starches can enable the incorporation of fruit source solids into the formulation of
WO 2009/022298 PCT/IB2008/053243

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snacks due to their ability to increase sheet strength. The present rice and tapioca flour

composition can be an excellent carrier for food pieces in the dough, for example, pieces of fruit,

vegetables, whole grains, nuts and the like.

The dough sheet can then be formed into snack pieces of a predetermined size and shape.

The snack pieces can be formed using any suitable stamping or cutting equipment. The snack

pieces can be formed into a variety of shapes. For example, the snack pieces can be in the shape

of ovals, squares, circles, a bowtie, a star wheel, or a pin wheel. The pieces can be scored to

make rippled chips as described by Dawes et al. in PCT Application No. PCT/US95/07610,

published January 25, 1996 as WO 96/01572, or docked, where holes are punched into or

through the dough.

b. FINISHING OF THE DOUGH PIECES INTO CRISPS

Finishing of the snack pieces to make products can be done by a two stage baking/drying

process. FIG. 5 provides a graphical representation of how these two stages may be achieved.

Curves 1, 2, and 3 represent fast, medium, and slow finishing process Stage 1 conditions,

respectively. In some cases, the products may be finished in a single stage baking process,

shown as curve 1 and following a path from points A to G. In other cases, a two stage process

can be used. The two stages can be represented by any curve that could be shown in FIG. 5. A

typical process begins with a Stage 1 condition at around 32 percent moisture and follows to a

10 percent moisture point. Any combination of time and temperature to reach this point can be

used, non-limiting examples of which are recited hereinafter. A Stage 2 process can then be

used to reach an approximate moisture content of about 2% to about 3%. Again, any

combination of time and temperature to reach this point can be used, non-limiting examples of

which are recited hereinafter.

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The choice of Stage 1 and Stage 2 process conditions can be dependent on: 1) the

properties of the snack pieces, 2) the desired properties of the finished product, and 3) the

economics of the operation.

Examples of initial snack piece properties include thickness and shape. Thick snack

pieces, for example greater than about .050”, may require a slow Stage 1 process, followed by a

rapid Stage 2 process. Thinner snack pieces may be able to be processed by rapid high

temperature Stage 1 process, followed by a slower low temperature Stage 2 process without

creation of finished product negatives.

Examples of desired product properties can be textural hardness, crispness, expansion,

and water absorption. If intermediate moisture levels are too high or too low, finished product

expansion can be inhibited, which can create undesirable textural properties. Another example

of desired product properties can be the color or degree of browning.

Yet another example of desired product properties can be the retention of flavor and

nutrients. In some cases, it is desired to maintain the rate of moisture removal such that the

water diffusion rate inside the product keeps up with the removal rate by the process. It is

believed, not to be bound by theory, that when the moisture removal rate is equal to or less than

the moisture diffusion rate, the outer surface remains moist and does not rise significantly above

212 F. This condition helps maintain the flavors and nutrients. When the moisture removal rate

becomes greater than the moisture diffusion rate inside the product, the outer surface dries out

and can rise well above 212F. This condition can be detrimental to flavors and nutrients and can

promote their degradation and loss of volatiles. This condition may also create undesirable

textural effects. The snack piece’s intermediate product thickness and/or geometry can have an

effect on the diffusion rate of moisture, even sometimes requiring the process to be reduced in
WO 2009/022298 PCT/IB2008/053243

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temperature and time to maintain the desired balance between moisture diffusion rate and

moisture removal rate.

Economic considerations may indicate a rapid Stage 1 process or a hold time between

the two stages at an intermediate product moisture.

In FIG. 5, Point A represents the initial moisture of the dough of one embodiment. A

typical moisture value of 32% is shown, but dough moistures can range from about 20% to 45%.

It is also known that the dough sheet can loose up to several percent moisture between the

sheeting operation and the start of the baking/drying operation.

The finished product moisture may vary between about 0% and 4% and may typically

between 2% to 3% for crispy products. The finished product moisture is normally chosen to

provide the desired texture. Moistures higher than about 3% tend to produce a less crispy and

more chewy texture. Moistures below about 2% tend to produce a glassy crispness and may be

difficult to achieve by the processing conditions. Process time and damage to the product can

become concerns. If chewy textured products are desired, final moisture can be as high as about

10%, providing the water activity is low enough to provide for microbial stability.

The intermediate moisture line, shown in FIG. 5 as a dotted line at 10 percent moisture,

can represent a typical transition between Stage 1 and Stage 2 processes, but the transition can

vary from about 16% to the finished product moisture. If the product is to be held at the

intermediate moisture for longer than a few hours, microbial issues can occur if the moisture,

and corresponding water activity is too high. The intermediate product’s water activity can be

chosen to provide microbial stability for the holding storage time and conditions. Water activity

is determined by product moisture content and composition and is generally between about 0.60

and about 0.80 for microbial stability. In one embodiment, a half product can have a water

activity of less than about 0.65. A typical microbial stable moisture value for products can be
WO 2009/022298 PCT/IB2008/053243

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about 10%. If the product enters Stage 2 in a short time after exiting Stage 1, then microbial

issues are of much less concern, and the intermediate moisture content can be as high as about

16%.

Water activity is determined by the product’s moisture content and composition and can

be less than 0.6 for long term stability.

A rapid Stage 1 process can be represented by curve 1. During this process condition,

moisture is removed quickly, and chemical reactions can occur in the dough. The majority of

the snack product’s structure can be formed in the rapid Stage 1 process. Convective,

conductive, radiant, microwave, radio frequency, or some combination can be used to achieve

the moisture-time profile of curve 1. Also, multi zones within the same baking or drying system

can be used. For example, a two zone baking oven might have a zone 1 temperature of 500 F,

and a zone 2 temperature of 400 F, and may have a total bake time of about 2 minutes to achieve

an intermediate moisture level of about 4% to 8%. Also, the temperature and method of heat

application to the product can be different for the top and bottom. The time to get the product to

the intermediate moisture can also be dependent on the baking temperature, time, and method of

application, as well as product thickness, geometry and composition. The openness of the oven

belt can influence the drying characteristics as well. More open belts can allow for quicker

drying while closed belts allow for slower drying.

Stage 2 processing conditions typically can follow a rapid Stage 1 process, such as curve

1, and can be represented by the dashed lines. The inflection point in the curve can represent

where the product was transitioned or transferred to the Stage 2 drying conditions. For example,

a product starting at point A and having a 32% moisture content can be rapidly dried following

curve 1 until it reaches point D in approximately 2.0 minutes at an approximately 8% moisture

content. The product can then be transferred to a Stage 2 dryer whereupon its processing
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conditions allow the product to dry along the path shown by dashed line D-J over a duration of

approximately 8 minutes and reaching a final moisture level of about 2%. Total cumulative

drying time from both stages thus can be 10 minutes. Stage 2 drying conditions can be

determined so as to remove the remaining moisture from the product to achieve the final product

moisture without creating finished product negatives such as burning, texture issues, or

degradation of flavors or nutrients. In the case of a rapid process, such as curve 1, a slower low

temperature Stage 2 drying conditions can often be required to achieve the final product

moisture. For example, if a product composition is susceptible to excessive browning, a high

temperature rapid Stage 2 drying, such as that drawn from point C to point H, may cause

objectionable browning or burning of the product as compared to one dried following a Stage 2

process following a curve represented by point C to point K. Also, loss of flavor volatiles,

nutrients, and textural negatives can occur. A lower process temperature and longer time may

be required to remove the last amount of water and achieve the final product moisture.

Examples of these slower process curves can be represented in FIG. 5 as curves from points B to

L, C to K, D to J, E to I, and F to H. One method of drying can be represented in FIG. 5 as a

rapid Stage 1 process going from approximately point A to point C, followed by a slower Stage

2 process going from points C to K. The drying rate for a product processed to a given

intermediate moisture may be adjusted to optimize the properties of the product at its final

moisture. Very little additional structure is usually developed in Stage 2 with the slow process

conditions. Products undergoing a slow process condition in Stage 2 may be spaced closely

together, overlap, or even form a bed of individual products provided the desired moisture

removal process is not impeded.

A slow Stage 1 process shown by curve 3 can be indicative of a low temperature drying

operation. The process conditions are determined to remove about 50% or more of the initial
WO 2009/022298 PCT/IB2008/053243

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moisture from the snack pieces to achieve the desired intermediate product moisture without

creating negatives such as burning, texture issues, or degradation of flavors or nutrients. During

this condition, moisture is removed more slowly than for the rapid process, and lower

temperatures and longer times can be used. Some chemical reactions can occur in the dough,

but they are of a much lesser degree than for a rapid process. Humidity may be controlled in

this process to facilitate moisture removal without damage to the product. An example of a slow

Stage 1 process would be a temperature of 200 F to 250 F, for 15 to 30 minutes. Any of the

methods of heating listed above for the rapid process can be acceptable. Half-products often use

this type of process. Products undergoing a slow process condition in Stage 1 may be spaced

closely together, overlap, or even form a bed of individual products provided the desired

moisture removal process is not impeded.

A Stage 1 drying process can be a slow, relatively gentle process that tends to not

degrade the authentic flavor and nutritional value of the non-starch ingredients, including the

fruit ingredients. Any of a number of methods can be used, including those hereinabove and

hereinafter, for example, baking, vacuum drying, microwave heating, and combinations and

mixtures. In one embodiment, the drying step can be chosen and regulated in temperature and

time such that little or no gelatinization of the starch occurs during this step. In this

embodiment, at least a portion of the starch materials can be gelatinized before forming and

drying the dough. Moreover, in such embodiments, gelatinization of the starch will not occur

during drying because the moisture content of the dough is too low. As discussed above, in

some embodiments a relatively high moisture content is a necessary part of the gelatinization

process. In other embodiments, the moisture content can be kept relatively low to form a good

sheeted product and to minimize the time and energy necessary for drying.
WO 2009/022298 PCT/IB2008/053243

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In one embodiment, processing to a half product can be achieved by drying at sufficient

heat to drive the moisture content of the sheeted dough from above 30% to about 10% in less

than 5 minutes. In another embodiment, processing to a half product can be achieved by drying

at sufficient heat to drive the moisture content of the sheeted dough from above 30% to about

10% in 10 to 15 minutes. In another embodiment, processing to a half product can be achieved

by drying at sufficient heat to drive the moisture content of the sheeted dough from above 30%

to about 10% in from 20 to 25 minutes. It is well known in the art that the movement of heated

air such as that used in forced convection ovens will help facilitate the drying process.

Additional processing of the half product can be accomplished at relatively low

temperatures and at atmospheric pressures by conventional means. In one embodiment, drying

to a final moisture content from a half product can be achieved by drying at sufficient heat to

drive the moisture content of half product to about 1% to 3% in less than 10 minutes. In one

embodiment, drying to a final moisture content from a half product can be achieved by drying at

sufficient heat to drive the moisture content of half product to about 1% to 3% in less than 3

minutes.

The snack pieces can optionally be cut from the sheeted dough described above before

drying to a half product, or the dough can be dried to make the half-product and then snack

pieces cut to shape and size for further drying or cooking.

Stage 2 processing conditions following a slow Stage 1 process, such as curve 3, can be

determined to develop the finished product structure. This process condition may need to be a

fast high temperature process, such as dashed curve from point O to point P in FIG. 5. For

example, products that are processed in Stage 1 at 250 F for 20 minutes to an intermediate

moisture of about 10% can require a Stage 2 processing condition of 300 F to 400 F for about 1

to 2 minutes to obtain final moisture and develop the desired finished product structure. Care
WO 2009/022298 PCT/IB2008/053243

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must be taken to select Stage 2 processing conditions that do not create finished product

negatives such as burning, texture issues, or degradation of flavors or nutrients.

The medium Stage 1 process curve 2 represents process conditions between the rapid

curve 1 and the slow process curve 3. This type of Stage 1 processing condition can require the

appropriate Stage 2 process conditions, for example dashed curve M-N, to achieve the desired

final product texture and moisture without creating finished product negatives such as burning,

texture issues, or degradation of flavors or nutrients.

c. ALTERNATE FINISHING OF DOUGH INTO CRISPS

The half product described above can be further dried or cooked to make a crisp snack

product. Further drying or cooking can be accomplished at some time after making the half

product, or essentially directly after, such that the half product stage is transient, and drying

occurs from the sheeted dough to the snack product having from 1% to 3% moisture in one

continuous process.

After the half-baked fabricated snack products are formed, they can be cooked to form a

crisp snack chip. The fabricated snack products can be fried, for example, in a fat composition

comprising digestible fat, non-digestible fat, or combinations and mixtures thereof. For best

results, clean frying oil should be used. The free fatty acid content of the oil can be maintained

at less than about 1%, or less than about 0.3%, in order to reduce the oil oxidation rate. Any

other method of cooking, such as baking, vacuum drying, microwave heating, and combinations

and mixtures of these, is also acceptable. When the snack chips are cooked by a method other

than frying in oil, it is often desirable to add some oil to the dough as an optional ingredient as

described above. Oil can be added to snack chips that are fried as well.

In one embodiment, the frying oil can have less than about 30% saturated fat, or about

25%, or less than about 20%. This type of oil improves the lubricity of the finished snack chips
WO 2009/022298 PCT/IB2008/053243

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such that the finished snack chips have an enhanced flavor display. The flavor profile of these

oils also can enhance the flavor profile of topically seasoned products because of the oils' lower

melting point. Examples of such oils include sunflower oil containing medium to high levels of

oleic acid.

In another embodiment, the fabricated snack products are fried in a blend of non-

digestible fat and digestible fat. The blend can comprise from about 20% to about 90% non-

digestible fat and from about 10% to about 80% digestible fat, or from about 50% to about 90%

non-digestible fat and from about 10% to about 50% digestible fat, or from about 70% to about

85% non-digestible fat and from about 15% to about 30% digestible fat. Other ingredients

known in the art can also be added to the edible fats and oils, including antioxidants such as

TBHQ, tocopherols, ascorbic acid, chelating agents such as citric acid, and anti-foaming agents

such as dimethylpolysiloxane.

In another embodiment, the fabricated snack products are fried in oils with low levels of

saturated fat, such as high oleic sunflower oil, corn oil, rice oil, mid oleic sunflower oil, palm

oil, and combinations and mixtures thereof.

Frying of the fabricated snack products can occur at temperatures of from about 275 °F

(135°C) to about 420°F (215°C), or from about 300°F (149°C) to about 410°F (210°C), or from

about 350°F (177°C) to about 400°F (204°C) for a time sufficient to form a product having

about 6% or less moisture, or from about 0.5% to about 4%, or from about 1% to about 3%

moisture.

In some embodiments, the fabricated snack products can be fried in oil using a

continuous frying method and are constrained during frying. This constrained frying method

and apparatus is described in U.S. Patent No. 3,626,466 issued December 7, 1971 to Liepa. The

shaped, constrained snack pieces are passed through the frying medium until they are fried to a
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crisp state with a final moisture content of from about 0.5% to about 4%, or from about 1% to

about 2.5%.

Any other method of frying, such as continuous frying or batch frying of the fabricated

snack products in a non-constrained mode, is also acceptable. For example, the snack pieces can

be immersed in the frying fat on a moving belt or basket. Likewise, frying can occur in a semi­

constrained process. For example, the fabricated snack products can be held between two belts

while being fried in oil.

Oils with characteristic flavor or highly unsaturated oils can be sprayed, tumbled, or

otherwise applied onto the fabricated snack products after frying. Triglyceride oils and non-

digestible fats can be used as a carrier to flavors and can be added topically to the fabricated

snack products. These include, but are not limited to, butter flavored oils, natural or artificial

flavored oils, herb oils, and oils with potato, garlic, or onion flavors added. This method can be

used to introduce oils which would ordinarily undergo polymerization or oxidation during the

heating necessary to cook the snacks.

F. PRODUCT CHARACTERISTICS AND ANALYTICAL METHODS

In one embodiment in which fruit puree was combined with starch components,

including pre-gel starch components, good tasting, relatively low fat snack products can be

produced. Low fat is a consumer desirable feature of snacks, and good taste is related not only

to flavor but to texture and mouth melt. Mouth melt is an organoleptic eating parameter

occurring in-mouth during mastication that can be characterized by the water absorption

properties of a snack product. Products of embodiments of this invention produce a similar

eating sensation to products containing much higher levels of fat. Not to be bound by theory, it

is believed that the fat contained in high fat snacks coats the snack particulates that are formed

during mastication, thereby inhibiting their saliva (water) absorption. Typical low fat products
WO 2009/022298 PCT/IB2008/053243

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produce a dry sensation in the mouth because their particulates formed during mastication

readily absorb saliva (water) from the in-mouth surfaces due to the reduced availability of fat.

This low far product with a dry sensation can also result in increased chewing time and saliva

generation required to form a bolus in-mouth before swallowing. Low fat containing snack

products of embodiments of this invention can have water absorption properties similar to

snacks containing much higher levels of fat. This chip can result in an organoleptic eating

experience similar to that of the higher fat snacks.

In one embodiment, the snacks can have a percent fat of between about 0% and about

35% and any range therebetween%. In another embodiment, the snacks can have a water

absorption of between about 1.5 and about 2.5. In one embodiment, fruit based snack products

can have percent fat content less than about 12%. In one embodiment, fruit based snack

products can have percent fat content less than about 12% and a Water Absorption value

(grams/gram) of less than about 2.5. In another embodiment, snack products can have a percent

fat content less than about 12% and a Water Absorption value (grams/gram) of less than about

1.75. In another embodiment, snack products can have a percent fat content less than about 10%

to 12% and a Water Absorption value (grams/gram) of at least 1.5 and less than about 2.5. In

another embodiment, snack products can have a percent fat content of greater than 3% and less

than about 12% and a Water Absorption value (grams/gram) of at least 1.5 and less than about

2.5.

Embodiments of the present invention can be represented by the green colored circles

plotted in FIG. 1, which is a graph of Snack Crumb Absorption versus Percent Fat. Snack

crumb absorption can be determined by the Water Absorption Test described below. The

commercial snack products shown on FIG. 1 were tested for various parameters as shown in the
WO 2009/022298 PCT/IB2008/053243

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Table of FIG. 2. In FIG. 2, “ABS” stands for Water Absorption, which is the “Absorption”

value of FIG. 1.

Embodiments of the present invention can also have a relatively high Nutritional Index,

as calculated by the table of FIG. 3 based on the Index Rating as defined in FIG. 4. As shown in

the table of FIG. 3, snack products of embodiments of the present invention can have a

Nutritional Index of 8, which can be comparable to “Raw Apple” in nutrition value.

In some embodiments, the fabricated snack product can be cooked to form a snack chip

that can have a chip fracture strength from about 100 to about 700 gram-force (gf), or from

about 200 to about 600 gf, or from about 200 to about 400 gf. In other embodiments, the snack

chips can have a fracture strength of from about 200 to about 300 gf, or from about 180 to about

280 gf. The chip fracture strength can at least partially vary depending on the type of fruit

source solids or vegetable source solids used and can also at least partially vary depending on

the the processing used to produce the chip, including the two stage baking process used.

In some embodiments, the fabricated snack product can have a density of from about 0.3

to about l.Og/ml, or from about 0.4 to about 0.9g/ml, or from about 0.4 to about 0.8g/ml.

The flavor and texture of snack chips of embodiments of this invention can be as a result

of making them from a dough sheet that is relatively thin, in some embodiments only 0.018 -

0.055 inches (0.046cm to 0.14cm) thick, and formulated with low levels of moisture in the

dough as described above. This low level of water and the presence of the starch materials in

the formula allow the frying time to be substantially reduced to achieve the desirable texture.

Since the fruit source solids can be in a dry form, the starch material can be partially pre­

gelatinized, the frying energy required can be minimal, and lower fat absorption can take place

during the abbreviated cooking process. Also, because of the low level of water used in the

dough making process, the fat content of the chip will be lower than a typical fried snack.
WO 2009/022298 PCT/IB2008/053243

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The fruit based snack chip can have a range in total fat content from about 0 to about

35% and all ranges therebetween. The fat content of the finished snack chips can range from

about 0 grams to about 9 grams per a 28 gram serving of chips. Snack chips made with nuts can

be at the high end of this range. In some embodiments, the fat content of the snack chip can be

less than about 9 grams of fat per a 28 grams serving of chips This content would represent an

approximately 20% to 50% reduction in the fat content when compared to a chip processed

under similar conditions but comprising potato flour, which is typically of llg per 28g serving.

In embodiments wherein fruit source solids or vegetable source solids are utilized used, the fat

content can be between about 0% to about 12% and all ranges therebetween. Of course, fat can

be added that raises the fat content. This addition can be done by any method as is known in the

art. The addition can raise the fat content so that it ranges between the 0 and 35% as mentioned

above. Any addition can be done such that the fat content is at any range therebetween.

In one embodiment, the dough can be made into a fabricated snack product that is dried

using microwave heating and then fried to a density from about 0.4 to about 1.0 g/ml.

1. CHIP DENSITY TEST PROCEDURE

The density of the snack product can be measured by means of Archimedes' principle

(buoyancy method). Density is used in many areas to characterize certain properties of a

product or material. The buoyancy method is a technique for measuring the bulk volume of a

sample by submerging it in a bath of glycerin and observing the increase in weight of the bath,

following Archimedes principle.

To conduct the measurement, fill a container with enough glycerin to submerge the

sample being measured. Submerge a clip in glycerin so that the fine wire is at the interface, and

tare the scale.

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Carefully determine the weight of each sample with a balance. This weight

determination should be made prior to the samples picking up a significant weight of water

when exposed to the environment.

Attach the sample to clip and fully submerge in the glycerin, including clip. Make sure

the sample does not touch the walls of the vessel. Record the weight. Repeat using 5 different

samples times. Calculate density from the following equation:

D s = Df x Ws
(Ws-F)

Where:

• Ds = Density of Specimen

• Df = Density of Fluid (Glycerin = 1.262)

• Ws = Weight of Specimen Before Submerging

• F = Reading on Scale with Specimen Submerged

An average the 5 density readings is used.

DIAGRAM OF DENSITY EQUIPMENT SETUP

RIDGID WIRE SUPPORT

2. PERCENT FAT ANALYSIS

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The percent of total fat in a chip can be measured by standard procedures known to those

in the food arts. The total fat can be measured by acid hydrolysis. Specifically, the method for

measuring total fat by acid hydrolysis can be found in AOAC International (2000) 17th edition

AOAC International, Gaithersburg, MD, USA, Official Methods 922.06, 954.02, which is

hereby incorporated by reference.

3. WATER ACTIVITY (Aw)

The water activity is defined as the ratio Aw = p/po , where p represents the actual partial

pressure of water vapor and po the maximum possible water vapor pressure of pure water

(saturation pressure) at the same temperature. The Aw level is therefore dimensionless; pure

water has a level of 1.0, and a completely water-free substance has a level of 0.0. The

relationship between the equilibrium relative humidity ERH in a food and the water activity is

AwX100 = ERH.

Instrument:

Conductivity humidity meter Rotronic Hygroskop DT (model WA-40 TH) with an

operational temperature range from 0 to 100C, and 0 to 100 % RH.

Method:

1. Ensure that the temperature gauge on the DT unit displays 25±0.1°C. If not adjust water

bath thermometer until the display shows 25±0.1°C.

2. Put sample in sample cup to cover base up to about 2 to 3 mm.

3. Put sample cup containing sample in the measuring cell and turn lever all the way to the

right to isolate the measuring chamber.

4. Wait requisite amount of time until readings stabilize (Only the displays are lit up)-

typically 45 min. to a few hours.

5. Record measurement and remove sample cup from measuring chamber.

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6. In case of spillage, clean chamber with distilled water and air dry.

4. WATER ABSORPTION TEST

1. Fill a 250ml beaker with 150ml tap water at ambient temperature.

2. Select a tea bag with string, not of the flow thru design. Remove staple, empty and

discard tea. The tea bag system will include the tea bag, staple, string, and the label tag

attached to top of string.

a. Calculate the expected absorption for the tea bag system material by:

b. Weigh empty bag, with staple (same as those contained in the stapler), string and

label tag.

c. Submerge in water for 60 seconds. All of the bag, and about *4” of the attached

string should be submerged.

d. Remove from water and drain for 60 seconds.

e. Lightly shake off any excess water.

f. Weigh wet tea bag system.

g. Repeat 6 times to obtain the average water absorption (l-[wet weight/dry

weight]) for the bag system.

3. Crush enough product to obtain about 2g for test. Remove particles that do not pass

through a No. 6 sieve (0.132”).

4. Select a dry bag, staple (same as those contained in the stapler), string & tag, and get a

weight.

5. Place about 2g of product in empty dry bag.

6. Fold down top of bag and staple closed. The string is attached to the bag by the same

kind of staple.
WO 2009/022298 PCT/IB2008/053243

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7. Place tea bag containing product into the water such that it is fully submerged

minimizing agitation for 60 seconds. All of the bag, and about *4” of the attached string

should be submerged.

8. Remove the tea bag system containing product from water and drain with minimal

agitation for 60 seconds. Shake lightly at end of 60 seconds to remove any droplets

formed on the outside of the bag.

9. Weigh.

10. Calculate the water absorption of the product by:

Absorption Factor = [A-BxC-D]/D

Where:

A = Total Weight of Wet System

B = Dry Bag System Weight

C = 1+Average % Absorption of Bag Material

D = Dry Sample Weight

5. CHIP FRACTURE FORCE

This method is based on Stable Micro Systems Texture Analyzer Model: Upgrade Plus

Texture Technologies Corp., 18 Fairview Road, Scarsdale, NY 10583-2136.

The instrument is setup with a 5kg load cell. A three-pin tripod base (specification given

below) is attached to the base of the Texture Analyzer (TA). The cylindrical probe

(specifications given below) is attached to the force arm of the TA, and the instrument is

calibrated for force following the instrument instructions. A test chip is positioned equidistantly

on the tripod base. The instrument is run based on the TA settings conditions described below.

The force arm descends bringing the cylindrical probe and chip into contact. Force is applied to

the chip until a break is registered. The force arm then returns to its original position. A total of
WO 2009/022298 PCT/IB2008/053243

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20 chips are analyzed and the maximum peak force of each is determined. A Q-test analysis is

applied to the data set to determine whether any data outliers exist at a 90% confidence level,

and, if so, an observation can be removed from the analysis. Remaining observations are

averaged and recorded as the sample’s chip fracture force in gram force (gf).

T.A. Settings:

Sequence Title Return to Start

Test Mode 1 = Compression Defines the initial probe direction and force
polarity
Pre Test Speed 0.33333mm/sec Speed while searching for the trigger point
(20.0mm/min)
Test Speed 0.08333mm/sec Speed of approach to target (after triggering)
(5.0mm/min)
Post Test Speed 0.83333mm/sec Speed at which the probe returns to the start
(50.0mm/min) point
Target Mode 0 = Distance Select Distance, Strain, or Force as the target
parameter
Distance 3.000mm Target distance/deformation
Trigger Type Auto (Force) Definition of the initiation of data capture
Trigger Force 5.0 g Amount of force for the TA to initiate data
capture (normally when product is detected)
Break Mode Level If and how the TA detects when the product
has broken
Break Sensitivity 5.0 g Sensitivity of the break detect mechanism
Break Detect Return Action taken when a product break is
detected
Stop Plot At Start Position Determines at which point data capture is
switched off
Tare Mode Auto Determines when the force is zeroed
Advanced Options On Determines if advanced options are
displayed
Control Oven Disabled
Frame Deflection Off
Correction

Tripod Base and Cylindrical Probe Specifications

WO 2009/022298 PCT/IB2008/053243

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//////////0^/0/;:/!^(/>000/0/>://///////

' ... \ S.A.

:·.··:·<··' x··..

____________ .iL...; _____

A Q-test Analysis can be applied to the dataset, as mentioned above. The theory is that

in a set of replicate measurements of a physical or chemical quantity, one or more of the

obtained values may differ considerably from the majority of the rest. In this case, a strong

motivation always exists to eliminate those deviant values and not to include them in any

subsequent calculation (e.g. of the mean value and/or of the standard deviation). This

elimination is permitted only if the suspect values can be "legitimately" characterized as outliers.

Usually, an outlier is defined as an observation that is generated from a different model

or a different distribution than was the main "body" of data. Although this definition implies

that an outlier may be found anywhere within the range of observations, it is natural to suspect

and examine as possible outliers only the extreme values.

WO 2009/022298 PCT/IB2008/053243

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The rejection of suspect observations must be based exclusively on objective criterion

and not on subjective or intuitive grounds. This rejection can be achieved by using statistically

sound tests for "the detection of outliers".

The Dixon's Q-test is the simpler test of this type and is usually the only one described in

textbooks of analytical chemistry in chapters of data treatment. This test allows examination if

one (and only one) observation from a small set of replicate observations (typically 3 to 10) can

be "legitimately" rejected.

Q-test is based on the statistical distribution of "sub range ratios" of ordered data

samples, drawn from the same normal population. Hence, a normal (Gaussian) distribution of

data is assumed whenever this test is applied. In case of the detection and rejection of an outlier,

Q-test cannot be reapplied on the set of the remaining observations.

Application of the Q-test:

The test is applied as follows:

(1) The N values comprising the set of observations under examination are

arranged in ascending order:

Xi < x2 < .. . < XN

(2) The statistic experimental Q-value (Qexp) is calculated. This ratio is defined

as the difference of the suspect value from its nearest one divided by the range of the

values (Q: rejection quotient). Thus, for testing xi or xn (as possible outliers) we use the

following Qexp values:

_x2-x1 _xn-xn-i
^exp v _v Wexp v _v
Af.,j An Al
WO 2009/022298 PCT/IB2008/053243

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(3) The obtained Qexp value is compared to a critical Q-value (Qcrit) found in

tables. This critical value should correspond to the confidence level (CL) we have

decided to run the test (usually: CL=95%).

(4) If Qexp > Qcrit, then the suspect value can be characterized as an outlier and it

can be rejected. If not, the suspect value must be retained and used in all subsequent

calculations.

The null hypothesis associated to Q-test is as follows: "There is no a significant

difference between the suspect value and the rest of them, any differences must be exclusively

attributed to random errors."

A table containing the critical Q values for CL 90%, 95% and 99% and N=3-10 is given

below [from: D.B. Rorabacher, Anal. Chem. 63 (1991) 139]

Table of critical values of Q

t%rit t%rit GJcrit

N
(CL: 90%) (CL: 95%) (CL: 99%)
3 0.941 0.970 0.994
4 0.765 0.829 0.926
5 0.642 0.710 0.821
6 0.560 0.625 0.740
7 0.507 0.568 0.680
8 0.468 0.526 0.634
9 0.437 0.493 0.598
10 0.412 0.466 0.568
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6. SHEET STRENGTH TEST

The tensile test is a mechanical stress-strain test measuring the tensile strength of a

dough sheet. A dough strip is mounted by its ends onto the testing machine. The dough strip is

elongated at a constant rate until the strip breaks. The force (g) at which the strip breaks is the

tensile strength of the dough. The output of the tensile test is recorded as force/load versus

distance/time. The sheet strength can be measured by the following method.

Equipment:

Stable Micro Systems Texture Analyzer TA-XT2 or TA-XT2i with 25 kg load cell

capacity with Texture Expert Exceed Software and a 5 kg calibration weight.

Instron Elastomeric Grips (Catalog # 2713-001), having the following replacement parts:

a. Internal springs (Instron Part No. 66-1-50) replaced with springs made from 0.5842

mm diameter wire. The replacement springs must be 3.81 cm long, have an inside

diameter of 0.635 cm, and a K factor of 0.228 N/mm. Said replacement springs can

be obtained from the Jones Spring Company of Wilder, Kentucky U.S.A.; and

b. Instron Part No. T2-322 is replaced, as shown in Figures 8 and 9, by a modified roller

plain. Said modified roller plain is an Instron Stock Part No. T2-322 that has been

machined to have a flat side 4.412 cm long and 0.9525 cm wide on said roller plain’s

outer surface. Said flat side is covered with Armstrong Self-adhering Tape #

Tapl8230 and is positioned parallel to the sample side of the Grip’s Clamp Frame

Lower (Instron Part No. A2-1030). The Instron Elastomeric Grips are fixed on the

top and bottom of the Texture Analyzer.

Sample Preparation:

1. Collect a dough sheet having a uniform thickness ranging from 0.38 mm to 2.50 mm

and a length of at least 20 cm.

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2. Cut samples from the dough sheet to form dough strips that are 2.5 cm wide and 15

cm long. The strips’ 15 cm length should correspond to the dough’s machine

direction. Cut all of the strips sequentially.

3. Protect the samples from moisture loss by placing the samples in an air-tight

container. The samples must be analyzed within 10 minutes of collection to ensure

that the samples are analyzed fresh.

Texture Analyzer Settings:

Test Mode: Measure Force in Tension

Option: Return to Start

Pre-test speed: 3.0 mm/s

Test speed: 10 mm/s

Post test speed: 10 mm/s

Distance: 45 mm

Trigger Type: Auto

Trigger Force: 5g

Units: grams

Distance: millimeters

Break Detect: Off

Data Analysis:

The sheet tensile strength for a sample is the maximum force before a sample breaks. A

dough’s sheet tensile strength is the average of five sample sheet strengths and recorded as gf

(gram-force).

7. SERVING CALCULATIONS
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The USDA has compiled a large database of food substances, ranging from raw fruit,

vegetable, nuts, etc, as well as processed substances, such as canned tomatoes, and they also

provide limited commercial products, such as Pop Tarts™. The searchable database can provide

nutritional data on a weight basis whether as a whole small apple for example, or on a cup-basis

as slices, etc. The website for the USDA Nutritional database is at

http://www.nal.usda.gov/fnic/foodcomp/search.

To compute a serving of food substance, the following is done. A serving of fruit or

vegetable can be provided by the same amount of dry solids as that would be found in a half-cup

of the said material. Thus, for any particular food substance of interest, a search is done in the

USDA database and a weight obtained on a per cup basis. Selecting the nutritional data output

on a 100 gram basis would provide the data as a percentage. The data lists the water content of

the material on a 100 gram basis so the percentage of solids would be equal to 100 minus the

water content. Therefore, a serving is calculated by dividing the cup weight obtained earlier by

two to obtain a half-cup value and multiplying that by the percentage of dry solids obtained from

the nutritional section.

For example: searching “apples raw without skin” the database 09004 Malus domestica

will show a cup of apple slices as weighing 110 grams and has a water content of 86.67 grams

per 100 grams of edible portion, or 86.67%. The amount of solids would be equal to 100 - 86.67

= 13.33% solids. A serving basis (S.B.) is therefore: 110 g /2 = 55 grams x 13.33% = 7.33

grams.

Following this basis, it is therefore understood that a serving of fruit, for example, can

formulated from a mixture of fruits, where the amount of fruit solids needed is based upon the

percentage of each fruit and its requisite amount of respective solids. For example, a 90% apple

and 10% peach product would require the following amount of respective solids:
WO 2009/022298 PCT/IB2008/053243

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90% apple x 7.33 gm S.B. (from example above) = 6.597 grams

10% peach x 8.57 gm S.B. (as determined following protocol established above)

= 0.857 grams

Note that one serving of fruit comprising 90:10 apple/peach requires a total of 7.454

grams, whereas one serving of fruit from 100% apple requires 7.33 grams.

The basis for determining the amount of fruit or vegetable servings within a formulated

finished snack follows. The food substances of interest should be determined as a percentage of

the finished consumable snack multiplied by the serving size of the snack item, e.g., one ounce,

divided by the S.B. For example, if the apple solids comprises 27.3% of the final product, and a

serving size is one ounce, then 28.375 grams x 27.3% = 7.75 grams divided by 7.33 grams (S.B.

from example above) = 1.057 servings of apple per ounce of finished chips. In determining the

percentage of the food substances of interest in the final product, every ingredient used in

formulating the product on a wet basis should be calculated as to its contribution on a bone-dry

basis. References should be cited as to how the dry basis was obtained, for example, by actual

analysis, or from supplier specifications, or from a database of values. Further, the percentage

of the food substances of interest in the final product should be adjusted by the moisture content,

which also comprises the final product of commerce.

An apple chip example follows:

The formulated product dough and the resultant ingredient percentage on a bone

dry basis of the base chip are provided in the table below. Note that supplier’s percent

solids obtained from the RMS sheets were used in these calculations.
WO 2009/022298 PCT/IB2008/053243

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Batch wt % Batch wt

Ingredient (gms) Percent solids (gms) %

from b.d.

200.00 (wet basis) RMS dry. basis basis

Apple puree

Concentrate 107.45 53.73 32 34.38 28.70

Vegetable Oil Canola 5.75 2.88 100 5.75 4.80

Whole Grain Oats

Flour 10.74 5.37 90 9.66 8.07

Sugar (granulated) 3.48 1.74 99.9 3.48 2.90

Cinnamon 1.39 0.70 90.5 1.26 1.05

Pregel Rice flour,

white 30.51 15.26 91 27.77 23.17

Pregel Wheat Starch 15.26 7.63 91 13.88 11.59

Tistar tapioca 25.42 12.71 93 23.64 19.73

Totals 200.00 100 119.83 100.00

Final Product of Commerce Composition:

Base Chip (from above)..........................90%

Oil spray for seasoning adhesion.......... 2%

Topical seasoning......................................... 6%

Moisture.......................................................... 2%

Since only the base chip is providing the source of fruit comprising the final

product, the calculation becomes:

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Serving of Fruit = 90% base chip in product of commerce x 28.375

gms/ounce = 25.538g

25.538g x 28.7% apple solids in base chip = 7.33g of apple solids.

7.33g of apple solids provided by product of commerce / 7.33g S.B. = 1.0

serving basis.

G. EXAMPLES

Particular embodiments of the present invention are illustrated by the following non­

limiting examples.

Table 1 lists the composition and respective amounts for four apple based snacks in

accordance with embodiments of the present invention.

Example 1 is an apple oatmeal snack chip.

An apple-oatmeal chip is made by first grinding tapioca such that it passes through a US

#30 mesh sieve. The oats are hydrated with a portion of the water (how much water) and

microwaved. The apple powder is then hydrated with a portion of the water, and both the

hydrated oats and hydrated apple powder are mixed in a mixer. Salt, cinnamon, Splenda, butter

flavor, and sugars were blended to form a dry pre-blend. The dry pre-blend is slowly added to

the apple/oat mixture and mixed for about 1 minute. The starch is slowly added and the

ingredients are mixed for approximately 1 minute. The remaining water is heated and added.

Mixing is continued for approximately 2 additional minutes. The total mixture is placed into a

Cuisinart® mixer and mixed for approximately 30 seconds until starch is completely blended

and a dough is formed.

The dough is then rolled, using a rolling pin, between wax paper to a thickness of from

about 0.035 to about 0.040 inches. Circles approximately 2 inches in diameter are cut from the
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sheeted dough. The circles are placed on stainless steel trays place in Lang forced air oven

(Lang Manufacturing Co. 6500 Merrill Creek Parkway, Everett, WA 98203-5860) at about 200

F and dried to a moisture of about 10%, and the water activity is less than about 0.6 to produce a

half product.

The half product is finished by baking in a Holman Miniveyor conveyor oven (Star

Manufacturing International, Inc., 10 Sunnen Drive, P.O. Box 430129, St. Louis, MO 63143­

3800) Model 210HX Oven with a conveyor speed of about 1.0 minute. An ancillary

temperature probe placed about one third of the way centered into the oven and about one and a

half inches above the conveyor belt showed an oven temperature of about 350 F. The final

product had a crispy texture with a good apple taste.

Alternatively, the baking can be at about 325 F for about 1.5 to about 1.75 minutes in a

convection oven. The final product had water activity of about 0.3.

TABLE 1

EXAMPLE Nos. 1-4

1 1 2 2 3 3 4 4
Wet Wet Wet Wet Dry
Wt. % Wt. % Wt.% Wt. Wt.
Dry Dry Dry
Ingredients Mfg. and Ref # Wt. % Wt. % Wt. % % %

One Minute Quaker 100% Whole

Oats Grain Mar0307L108 11 18.3 0 0 11 18.3 5.4 9.1
Water Milli Pore 40.1 0 43.6 0 40.1 0 41 0

Whole
Apple Agvest/Nigara
Powder 425175-03 A-120 15.1 25.2 19.1 33.9 15.1 25.2 15 25.2

Mortons 1 7B5BA1
Salt non iodized 0.47 0.79 0.44 0.79 0.47 0.79 0.5 0.79

Krogers Ground Aug

Cinnamon 09 08GB 1.36 2.27 1.28 2.27 1.36 2.27 1.3 2.27
McMeil Nutritionals
PPC 72460 1.29 1.21 1.69 1.3
Splenda 8724611 2.15 2.15 2.83 2.15
Butter Butter Buds 0.23 0.23 0.23 0.23
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Flavor TPK213A
Granules Cumberland 0.14 0.13 0.14 0.1
Packing Co

Dark Brown Domino 49200

Sugar 05791 1.72 2.87 1.62 2.87 0 0 1.7 2.87

Domino Domino 04-655302­

Sugar 11/03 1.63 2.73 1.54 2.73 0 0 1.6 2.73

Tapioca
Starch <30 Kraft KFI 11800
mesh 80000 27.2 45.46 31.1 55.1 30.2 50.4 32 54.6

Example 5 is an apple and oatmeal chip that includes native potato starch (not

gelatinized) in addition to pre-gelatinized tapioca starch. The amounts of ingredients for

Example 5 are listed in Table 2.

TABLE 2

EXAMPLE No. 5

5 5

Wet Wt. Dry

Ingredients Mfg. and Ref #
%
Wt. %

One Minute Quaker 100% Whole Grain 10.95

Oats Mar0307L108 18.29

Water Milli Pore 40.14 0.00

Whole Apple Agvest/Nigara 425175-03 A- 15.08

Powder 120 25.20

Mortons 1 7B5BA1 non 0.47

Salt iodized 0.79

Korgers Ground Aug 09 1.36

Cinnamon 08GB 2.27

Splenda McMeil Nutritionals PPC 1.29 2.15

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72460 8724611

Butter Flavor Butter Buds TPK213A 0.14

Granules Cumberland Packing Co 0.23

Dark Brown 1.72

Sugar Domino 49200 05791 2.87

Domino Sugar Domino 04-655302-11/03 1.63 2.73

Tapioca Starch 19.05

<30 mesh Kraft KFI 11800 80000 31.83

Potato Starch Avebe Native Potato Starch* 8.16 13.64

*Not pre-gelatinized

Examples 6-10

The following examples are embodiments of the invention using a puree. It is believed

that in each example at least one of, or all of, the oil ingredient, the oat flour ingredient, the

sugar ingredient, and the cinnamon ingredient are optional ingredients that are added for desired

taste.

Drying in the following examples can be done by a two stage process. In the first stage,

dough pieces are baked in a two zone direct baking process for about two minutes. The first

zone is set at about 500°F for about one minute, and the second zone is set at about 400°F for

about one minute. In the second stage, the product is dried at about 250°F for about 15 minutes.

Depending on the actual properties of the dough pieces and the characteristics of the oven, the

actual times to finish drying may be more or less than the above in order to prepare a desired

snack chip.
WO 2009/022298 PCT/IB2008/053243

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Example 6 is an apple and oatmeal chip prepared using an apple puree. The rice, wheat,

tapioca, oats, sugar, and cinnamon are pre-blended by adding them to a pilot-scale Shaffer™

single Sigma mixer and allowed to mix on low speed for one minute. The vegetable oil is added

by spraying the oil into the mixer while mixing on high speed for one minute. All of the oil is

added during the first 15 seconds of this mixing step by weighing the oil into a tank sprayer and

pressurizing the cylinder with air or nitrogen, allowing the oil to spray through a spray nozzle

into the mixer. Finally, the apple puree is added and allowed to mix on high speed for one

minute. The dough is sheeted to a nominal 0.035 inch thickness using gauging rolls. Individual

chip pieces are cut from the sheeted dough and then dried. Table-3 provides the ingredients on a

formulated basis and on a bone dry (b.d.) basis.

Table-3

Example No. 6

Ingredient Supplier Batch wt (lbs) Percent Percent

200.00 (wet basis) b.d. basis

Apple puree Concentrate @

32°B SVC-USA 107.45 53.73 28.70

Crisco™

Vegetable Oil Canola Oil 5.75 2.88 4.80

Whole Grain Oat Flour Grain Miller 10.74 5.37 8.07

Sugar (granulated) Domino™ 3.48 1.74 2.90

Cinnamon (ground) Tones™ 1.39 0.70 1.05

Sage V

Pre-gelatinized Rice flour, white Foods 30.51 15.26 23.17

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Gem Of The

Pre-gelatinized Wheat Starch West 15.26 7.63 11.59

Pre-gelatinized tapioca Tistar 25.42 12.71 19.73

Totals 200.00 100.00 100.00

Example 7 is a mixed berry variegated chip prepared using purees. Table-4 provides the

final composition on a formulated basis and on a bone dry basis. In preparing the variegated

chip, the first dough is prepared by adding the strawberry puree, raspberry puree, acerola juice,

and lemon juice to a stockpot, blended well with a spatula, and allowed to stand. To a large

Hobart™ mixing bowl are added 15% of the stated values for rice, wheat, tapioca, and oats and

allowed to mix for 1 minute on speed 2 using the whisk attachment. One-half of the stated oil is

added to the Hobart™ and mixed for 1 minute on speed-3. The pre-blended puree & juice

mixture is added to the Hobart™ and mixed for 10 seconds on speed-4. The bowl is scraped

down and hand mixed using a spatula to ensure no dry ingredients remain in the bottom of the

Hobart™ bowl. The dough is mixed for an additional 10 seconds on speed-4. The second

dough is prepared by adding 85% of the stated values for the rice, wheat, tapioca, and oats, to a

pilot-scale Shaffer™ single Sigma mixer. All of the sugar and cinnamon are then added and

pre-blended by mixing on low speed for one minute. One half of the stated vegetable oil is then

added by spraying the oil into the mixer while mixing on high speed for one minute by weighing

the oil into a tank sprayer and pressurizing the cylinder with air or nitrogen, allowing the oil to

spray through a spray nozzle into the mixer. The apple puree is added, and allowed to mix on

high speed for one minute. The first dough from the Hobart™ mixer is added to the second

dough in the Shaffer mixer and mixed on high speed for one minute. The resultant commingled
 WO 2009/022298 PCT/IB2008/053243

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dough is sheeted to a nominal 0.035 inch thickness using gauging rolls. Individual chip pieces

are cut from the sheeted dough and then dried. Picture 3 is a representation of a chip.

Table 4

Example No. 7

Ingredient Supplier Batch wt (lbs) Percent Percent

b.d.

200.00 (wet basis) basis

Strawberry Puree

concentrate @ 28 °B Milne Fruit Products Inc. 6.43 3.21 1.48

Raspberry Puree

concentrate @ 28 °B Milne Fruit Products Inc. 7.52 3.76 1.73

Apple puree Concentrate

@ 32°B SVC-USA 95.16 47.58 25.92

Vegetable Oil Crisco™ Canola Oil 5.40 2.70 4.59

Whole Grain Oat flour Grain Miller 6.51 3.26 4.99

Sugar (granulated) Domino™ 4.00 2.00 3.40

Lemon Juice Concentrate

@ 50B Phoenix Fruit Concentrates 1.56 0.78 0.67

Acerola Juice Concentrate

@ 65°B ITI Tropical 0.39 0.20 0.22

Pre-gelatinized Rice flour,

white Sage V Foods 31.46 15.73 24.37

Pre-gelatinized Wheat

Starch Gem Of The West 15.66 7.83 12.13

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Pre-gelatinized tapioca Tistar™ 25.92 12.96 20.51

Totals 200.00 100.00 100.00

Example 8 is an apple and oatmeal chip prepared using both an apple puree and apple

powder. The rice, wheat, tapioca, oats, apple powder, sugar, and cinnamon are pre-blended by

adding them to a pilot-scale Shaffer™ single Sigma mixer and allowed to mix on low speed for

one minute. The vegetable oil is added by spraying the oil into the mixer while mixing on high

speed for one minute. All of the oil is added during the first 15 seconds of this mixing step by

weighing the oil into a tank sprayer and pressurizing the cylinder with air or nitrogen, allowing

the oil to spray through a spray nozzle into the mixer. Finally, the apple puree is added and

allowed to mix on high speed for one minute. The dough is sheeted to a nominal 0.035 inch

thickness using gauging rolls. Individual chip pieces are cut from the sheeted dough and then

dried. Table-5 provides the ingredients on a formulated basis and on a bone dry basis.

Table-5

Example No. 8

Ingredient Supplier Batch wt (lbs) Percent Percent

(wet

200.00 basis) b.d. basis

Apple puree Concentrate

@ 32°B SVC-USA 92.62 46.31 22.96

Apple Powder Niagara Foods 7.67 3.83 5.74

WO 2009/022298 PCT/IB2008/053243

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Inc.

Crisco™ Canola

Vegetable Oil Oil 6.20 3.10 4.80

Whole Grain Oat Flour Grain Miller 11.57 5.78 8.07

Sugar (granulated) Domino™ 3.75 1.88 2.90

Cinnamon Tones™ 1.50 0.75 1.05

Pre-gelatinized Rice flour,

white Sage V Foods 32.87 16.44 23.17

Pre-gelatinized Wheat Gem Of The

Starch West 16.44 8.22 11.59

Pre-gelatinized tapioca Tistar™ 27.38 13.69 19.73

Totals 200.00 100.00 100.00

Example 9 is a Com-Pepper chip prepared using both a pepper puree and com powder.

The rice, wheat, tapioca, oats, and com powder are pre-blended by adding them to a pilot-scale

Shaffer™ single Sigma mixer and allowed to mix on low speed for one minute. The vegetable

oil is added by spraying the oil into the mixer while mixing on high speed for one minute. All of

the oil is added during the first 15 seconds of this mixing step by weighing the oil into a tank

sprayer and pressurizing the cylinder with air or nitrogen, allowing the oil to spray through a

spray nozzle into the mixer. Finally, the red bell pepper puree is added and allowed to mix on

high speed for one minute. The dough is sheeted to a nominal 0.035 inch thickness using

gauging rolls. Individual chip pieces are cut from the sheeted dough and then dried. Table-6

provides the ingredients on a formulated basis and on a bone dry basis.

WO 2009/022298 PCT/IB2008/053243

69

Table-6

Example No. 9

Batch wt

Ingredient Supplier (lbs) Percent Percent

b.d.

200.00 (wet basis) basis

Red Bell Pepper Puree Vegetable Juices Inc. 86.80 43.40 5.32

Corn Powder Silva International 66.00 33.00 56.54

Vegetable Oil Crisco™ Canola Oil 2.20 1.10 2.00

Whole Grain Oat Flour Grain Miller 7.40 3.70 5.91

Pregelatinized Rice

flour, white Sage V Foods 16.20 8.10 12.94

Pregelatinized Wheat

Starch Gem Of The West 8.00 4.00 6.50

Pre-gelatinized tapioca Tistar™ 13.40 6.70 10.79

Totals 200.00 100.00 100.00

Example 10 is a Broccoli chip prepared using both a broccoli puree and broccoli powder.

The rice, wheat, tapioca, oats, and broccoli powder are pre-blended by adding them to a pilot­

scale Shaffer™ single Sigma mixer and allowed to mix on low speed for one minute. The

vegetable oil is added by spraying the oil into the mixer while mixing on high speed for one

minute. All of the oil is added during the first 15 seconds of this mixing step by weighing the oil

into a tank sprayer and pressurizing the cylinder with air or nitrogen, allowing the oil to spray
WO 2009/022298 PCT/IB2008/053243

70

through a spray nozzle into the mixer. Finally, the broccoli puree is added and allowed to mix

on high speed for one minute. The dough is sheeted to a nominal 0.035 inch thickness using

gauging rolls. Individual chip pieces are cut from the sheeted dough and then dried. Table-7

provides the ingredients on a formulated basis and on a bone dry basis.

Table-7

Example No. 10

Ingredient Supplier Batch wt (lbs) Percent Percent

200.00 (wet basis) b.d. basis

Vegetable Juices

Broccoli Puree Inc. 75.28 37.64 5.00

Broccoli Powder FDP-USA 15.06 7.53 12.40

Vegetable Oil Crisco™ Canola Oil 6.34 3.17 5.32

Whole Grain Oat Flour Grain Miller 15.34 7.67 11.47

Pregelatinized Rice

flour, white Sage V Foods 42.14 21.07 31.54

Pregelatinized Wheat

Starch Gem Of The West 19.00 9.50 14.20

Pre-gelatinized tapioca Tistar 26.84 13.42 20.07

Totals 200.00 100.00 100.00

Picture No. 1

An apple-cherry variegated chip made without lemon juice & acerola.

WO 2009/022298 PCT/IB2008/053243

71
WO 2009/022298 PCT/IB2008/053243

72

Picture No. 2

An apple-cherry variegated chip made with added lemon juice & acerola.
WO 2009/022298 PCT/IB2008/053243

73

Picture No. 3

A mixed berry variegated chip prepared according to Example No. 7

H. PACKAGING

The snack chips herein described can be packaged and sold to consumers. Such

packaging can be of various forms and can generally be any package that is configured to deliver

snack chips to a consumer, including bags of all shapes and sizes, canisters, multi-packs of bags

contained within another container, cardboard or paperboard (paper-based) containers, and

combinations and mixtures thereof. For example, a bag-based package could be used as a

primary package for containing the snack chips, and several bag-based package could be

combined with a secondary package, such as a paper-based package. Any and all combinations

and mixtures can be envisioned. Such combinations can be used, for example, when providing a
WO 2009/022298 PCT/IB2008/053243

74

single serving of chips in a single package and then combining several single serving packages

within a larger package.

In one embodiment, a packaging system defining an interior volume and having an outer

panel visible to a consumer while in a customary position on a retail store shelf is disclosed. An

outer portion of the package can contain a label that is visible by consumer when shopping in a

retail store. The label can include a statement declaring that one full serving of fruit of vegetable

is contained by, or delivered by, a product contained within the package. Such product can be

any of the products as described herein. The full serving of fruit or vegetable is defined by the

USDA or any other governmental authority. Contained within the package can be a plurality of

fabricated snack chips as described herein. These fabricated snack chips can deliver one full

serving of fruit of vegetable per one full serving of fabricated snack chips, which is presently 28-

30g grams per one ounce fabricated snack chips.

In another embodiment, an ingredient list can be displayed on the package and can be

displayed on the panel that is visible to a consumer while in a customary position on a retail

store shelf. The ingredient list can comprise a listing of ingredients contained in the product

contained inside the package. Ingredient listings are well known in the art and are regulated by

the governing bodies of the United States government, including the FDA. It is envisioned that

the ingredient listings described herein are consistent with the food labeling regulations set forth

by the FDA. The ingredient list of ones embodiment can have as its first ingredient a fruit or

vegetable. Other embodiments can have the first two ingredients a fruit or a vegetable. Still

other embodiments can have two of the first three ingredients a fruit or a vegetable. Thus, the

plurality of fabricated snack chips contained within the package can have, as their predominant

ingredient, a fruit, or a vegetable.

WO 2009/022298 PCT/IB2008/053243

75

Any number of servings of fruit or vegetable can be included inside the package,

including from 1 to about 8 and all numbers therebetween.

In yet another embodiment, a kit is disclosed. The kit can comprise a package and a

plurality of fabricated snack chips. The plurality of fabricated snack chips can be contained

within the package. The package, as above, can be any suitable package for delivery of

fabricated snack chips. The package can have a label containing a statement declaring that one

full serving of fruit or vegetable is delivered by the fabricated snack chips. The package can

further have an ingredient list displayed, as hereinabove described. The ingredient list can

contain a listing of the ingredients of the fabricated snack chips contained therein and again can

be consistent with the USFDA food labeling regulations. The ingredient list can have as its first

and thus most predominant ingredient a fruit or a vegetable. Thus, because of the one full

serving of fruit or vegetable statement on the label, and the ingredient list having as the first

ingredient a fruit or a vegetable, the fabricated snack ships contained inside of the container can

be such that they contain one full serving of fruit or vegetable per one full serving of fabricated

snack chips and also have as their most predominant ingredient a fruit or a vegetable. The bag

can be of any color, including green, which is not heretofore been recognized as a desirable

color for snack chip bags. Moreover, colors that represent or connote the fruit or vegetable

being delivered by the snack chip can be used. For example, a green package may be used for

an apple chip. Or a red-ish or orange-ish package can be used to deliver a peach chip.

INCORPORATION BY REFERENCE

The dimensions and values disclosed herein are not to be understood as being strictly

limited to the exact numerical values recited. Instead, unless otherwise specified, each such

dimension is intended to mean both the recited value and a functionally equivalent range
WO 2009/022298 PCT/IB2008/053243

76

surrounding that value. For example, a dimension disclosed as “40 mm” is intended to mean

“about 40 mm.”

All documents cited in the Detailed Description, in relevant part, incorporated herein by

reference; the citation of any document is not to be construed as an admission that it is prior art

with respect to the present invention. To the extent that any meaning or definition of a term in

this document conflicts with any meaning or definition of the same term in a document

incorporated by reference, the meaning or definition assigned to that term in this document shall

govern.

While particular embodiments of the present invention have been illustrated and described, it
would be obvious to those skilled in the art that various other changes and modifications can be
made without departing from the spirit and scope of the invention. It is therefore intended to
cover in the appended claims all such changes and modifications that are within the scope of this
invention.
 77
16 Apr 2012

THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:

1. A variegated snack chip comprising fruit source solids or vegetable source

solids, wherein the snack chip comprises less than about 5% fat, and wherein the
snack chip has a water absorption value of between about 1.5 to about 2.5 and a
2008288138

5 fracture strength of from about 10Ogf to about 700gf, said chip comprising a first
dough and a second dough, one of said doughs comprising oil to produce a
hydrophobic boundary that retards intermixing of said first dough and said second
dough.

2. A plurality of variegated snack chips according to claim 1 wherein at least

10 one half of a serving of fruit or at least one half of a serving of vegetable is
provided by one serving of snack chips.

3. A plurality of variegated snack chips according to claim 1, wherein at least

one serving of fruit or one serving of vegetable is provided by one serving of
snack chips.

15 4. A variegated snack chip according to claim 1, comprising:

a) from about 12% to about 66% of fruit source solids;
b) from about 34% to about 88% of starch material;
c) from about 0.1 % to about 5.0% of water; and
d) from about 0% to about 54% of optional ingredients.

20 5. A variegated snack chip according to claim 4, wherein the starch material

comprises rice.

6. A variegated snack chip according to claim 4, wherein the starch material

comprises tapioca.

7. A variegated snack chip according to claim 4, wherein the starch material

25 comprises rice and tapioca.
 78
16 Apr 2012

8. A snack chip according to any one of claims 4 to 7, wherein the snack chip
further comprises oatmeal.

9. A snack chip substantially as described herein.

2008288138

THE PROCTER & GAMBLE COMPANY

WATERMARK PATENT AND TRADE MARKS ATTORNEYS

P32855AU00
 PCT/IB2008/053243
WO 2009/022298

1/5

PERCENT FAT
1
F IG .

(6/6) NOIldUOSSV
WO 2009/022298 PCT/IB2008/053243

2/5

testm^MW
DISSOLUTION water «baoipton
NO. BRAND PRODUCT % FAT HARD SLOPE DENSITY >1,4<nm >.8Smm %LOST ABS
1 Jassgiism MtNlPRETZH-S 3 311 05» 39.5 62.3 28.7 2.06
2 baked snapea 20 100 0.35 17.4 28.8 495 2.44
3 BAKED 8NAPEA REPEAT 28 2.02
4 S;*ASkE SNAPEA CHIPS 29 62 037 25.6 42.1 57.4 2-53
5 fiAreco& KETTLE CKD 29 1179 0.04 47.5 87.4 36 2.7
8 mrotAY CLASSIC PC 30 30Θ 054 27.1 464 464 1.94
7 ϊΤϊ-ί<5ί.,«ν BAKED LAYS 5 536 0,90 42.3 506 30.4 2.40
8 W«LAY KETTLE COOKED ORIG 29 »40 0.63 404 05.7 38.8 1.62
10
WfcfjHAY RUFFLE 36 406 0.66 494 61.1 44.5 165
11 FWTOLAY RFSuMWtM 25 017 0.5* 49.3 02-9 354 2.17
12 WO UY 21 734 0.78 36.7 51.0 344 1.71
13 frttouy aws-'os 36 « 0.17 6.1 14.1 834 1.83
14 FRTTOLAY SAK?i.>CHEETOS 16 131 0.25 154 30.1 47.1 3.07
15 FRTTOLAY FLAT EARTH FARM CHED 10 aw 38.0 52.6 473 1-56
16 WO UY FLAT EARTH 6ΡΚΎ TOM 16 524 0.82 41.9 43.3 654 1.8
17 FRITOUY FLAT EARTH APP '.W> 1S 18 600 a73 22.9 31 2 564 1.59
16 frttolay FLAT EARTH WILD 10 0.68 29.2 43.4 54 1.58
10 FRTTOLAY BAKED UYS 5 2.32
3L FRTTOLAY BAKED RUFFLES 1« 11 726 ατβ 36.Θ 45.8 39.4 2.14
21 FRTTOLAY DORITOS CR 25 090 a77 49.2 64.3 314 1.49
22 FRTTOLAY BAKS3 RUFFLES C48C 11 601 an 414 51.0 464 2.21
23 FRTTOLAY WAVY LAYS ORIG 36 394 002 39.8 54*4 434 2.06
24 FWTOLAY WAVY LAYS HB 32 377 0.00 46.6 66 47.7 2.06
K ,χ·;μ_____________ W® DORITOS NC1M 13 027 0.73 40.5 59.9 24.7 2.15
20 SOY CRISPS 11 147 0.91 27.1 37.3 406 2.84
27 swm «WitTS FAT FREE 0 449 0.56 36.9 51.1 393 2.92
20 KEE0LER CLUB RED FAT 10 01 0.44 0 tt.t 670 293
29 KEL SUNSHINE <3-£.<;S«iT3 27 291 057 17.7 27.6 601 1.7*
30 KEL SUNSHINE 13 285 0.53 12.5 19 074 2.4
31 KRAFT NAWSCO 23 285 ¢58 16.7 20 784 1.47
32 KRAFT NABISCO pfr* iw nWrsij 11 748 ast 35-8 47.3 384 2.05
33 KRAFT MABISCO SALfiNSsi 10 136 a4o 3.4 64 718 4.02
34 KRAFT NAB SCO RF&W& NIPS CHED 12 288 0-53 104 14.0 66.1 233
36 KRAFT NA8ISCO 16 280 0.64 2.7 7.3 823 2.32
30 LAYS 11 421 a7i 38.7 66 213 216
37 Μ. SEASONS &*KS® P CUPS 11 108 048 223 304 454 9.10
* MEUER PRETZEL TWISTS 2 424 aee 35 484 344 25
39 PORK HMDS 29 55 aie 49.3 604 609 3.34
40 m.. sells
SPINNY CHIPS
RF POTATO CHIPS 1st
29 433 a74 47.1 67 194 1.66
201
41 25 305 0.61 47.0 62.1 32
42 RF POTATO CHIPS 2nd 2S 334 0.57 40.0 59.7 41.7 2.35
Vasi's*·.? WHEAT THINS TOASTED CH1PS-VEGG1E 202 16.3 79.7 1.82
43 14 0.67 0
44 NABtSCO WHEAT THINS RED FAT 14 ....«« 0.64 46.7 57.3 694 1.16
45 3ft STYLE BAGEL CHIPS PLAIN 10 257 0.42 14.3 23.7 524 201
48 GOLDFISH 20 194 043 12.4 164 614 3.46
47 ewsia». ΤΑΤΌ SIGNS
POTATO CRIBPS
29
38
102
320
0.69
0.72
40.7
32.8
64
52.9
374
475
2.61
1.75
49 mm RF POTATO CRISPS 25 426 aw 37,7 574 46 1.82
60 «ffifr 32 744 0.67 30.3 574 46.6 1.62
51 StWRoSte owsscc 0 244 aw 30.1 414 56.0 1.02
52 AM WWWf 10 28 M* 12.6 28.3 554 ¢.54
S3 SW.··:® SWg-jT POTATO let 5 731 379 an 49.8 03.7 29.5 2.47
54 POTATO REPEAT 5 2.34
55 ISNYDERS VEGGIE CRISPS 23 544 046 22.Θ 35.2 44.6 2.14
55 SNYDERS 2ND PICK WXTft s$® pick up 5 57.0 73.0 324 1.06
SNYDERS 2ND PICK MWf POTATO 2ND REPEAT
SL. 5 1.79
M STACY’S PITA (SSiPS 8 NAKED 10 966 0.77 46.1 604 31.Θ 1.40
59 SUNSHINE CHEEZE4TSRED FAT 13 146 aw 214 28.9 625 2.15
50 TERRA SWEET POTATO 39 0,01 5L3 70.4 66.1 1.54
•1 TERRA (BEETS) SWEETS & BEETS 49 276 031 72.0 83.7 76.0 1.34
S3 TERRA (SWPOT) SWEETS & BEETS .... *■>.... 410 0.0» Si— 70 44.6 139

FIG. 2
 WO 2009/022298 PCT/IB2008/053243

3/5

NUTRITIONAL I κι»;», R&BKQF AL SNACKS AND REFERENCE FOODS

NUTRITIONAL
CATEGORY
PRODUCT VITAMINS/ SERVINGS OF
MINERALS FAT PROTEIN FIBER CALORIES FRUIT/VEGGIES TOTAL
FRUIT/VEGGIE SNACKS SCORE SCORE SCORE SCORE SCORE SCORE
EMBODIMENTS OF THE
PRESENT INVENTION 1 2 0 1 2 2 8

FLAT EARTH FRUIT 4

VEGETABLE 1 1 0 1 1 1 S

WHEAT THINS VEGGIE

CRISPS 0 1 0 0 1 0 2

TERRA VEGETABLE
CHIPS e 0 0 2 0 7 2+

SNYDER'S EAT SMART

VEGGIE CRISPS 0 0 0 1 0 7 1+

CHIPS
PRINGLES 0 0 0 1 0 0 1

LAYS CLASSIC 1 0 0 0 0 0 1

BAKED LAYS 0 2 0 1 1 0 4

LAYS LIGHT (OLEAN) 1 2 1 0 2 0 6

TOSTITOS LIGHT Θ 2 0 0 2 0 4

BAKED TOSTITOS 0 1 0 1 1 0 3

SUN CHIPS 0 0 0 1 0 1

REFERENCE PRODUCTS

RAW APPLE 1 2 0 1 2 2 8

R AW BROCOLLI 1 2 0 1 2 2 8

DELIGHTFULL MEAL
BAR 2 2 2 2 2 2 12

FIG. 3
WO 2009/022298 PCT/IB2008/053243

4/5
F IG . 4
 WO 2009/022298 PCT/IB2008/053243

5/5

TIME (MINUTES)
F IG . 5

8 8 £ ° M °
3HCLLSIOW JLN33H3d