US3230094A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Potato chip products and process for making same
Assignee: Frito Lay Inc
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Filing: 1963-05-24
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Granted: 1966-01-18
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Expires: 1983-05-24
Abstract
No abstract record available.
Inventors
- 👤 Barney W Hilton
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 07:56
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; A23L19/19
Claims Analysis
Total Claims: 4
Claim 1
Independent Claim
81 words
A PROCESS FOR PRODUCTING A POTATO PRODUCT WHICH COMPRISES REDUCING THE PARTICLE SIZE OF RAW POTATOES TO FORM A MIXTURE OF FINELY DIVIDED SOLIDS AND LIQUID, HEATING SAID MIXTURE TO A TEMPERATURE OF FROM ABOUT 150 TO 212* F. TO GELATINIZE AT LEAST 80% BY WEIGHT OF THE STARCH IN SAID MIXTURE, FORMING SAID MIXTURE INTO SHAPED BODIES, DRYING SAID SHAPED BODIES TO BRING THEIR SOLIDS CONTENT TO FROM 50 TO 95% BY WEIGHT, AND SUBSEQUENTLY FRYING SAID DRIED SHAPED BODIES.
Claim 2
Dependent Claim
81 words
A PROCESS FOR PRODUCTING A POTATO PRODUCT WHICH COMPRISES REDUCING THE PARTICLE SIZE OF RAW POTATOES TO FORM A MIXTURE OF FINELY DIVIDED SOLIDS AND LIQUID, HEATING SAID MIXTURE TO A TEMPERATURE OF FROM ABOUT 150 TO 212* F. TO GELATINIZE AT LEAST 80% BY WEIGHT OF THE STARCH IN SAID MIXTURE, FORMING SAID MIXTURE INTO SHAPED BODIES, DRYING SAID SHAPED BODIES TO BRING THEIR SOLIDS CONTENT TO FROM 50 TO 95% BY WEIGHT, AND SUBSEQUENTLY FRYING SAID DRIED SHAPED BODIES.
Claim 3
Dependent Claim
109 words
A CRISP FRIABLE, EXPANDED POTATO CHIP OBTAINED BY A PROCESS WHICH COMPRISES REDUCING THE PARTICLE SIZE OF RAW POTATOES TO FORM A MIXTURE OF FINELY DIVIDED SOLIDS AND LIQUID, HEATING SAID MIXTURE TO A TEMPERATURE OF FROM ABOUT 150 TO 212%F. TO GELATINIZE AT LEAST 80% BY WEIGHT OF THE STARCH IN SAID MIXTURE, FORMING SAID MIXTURE INTO THIN CHIPS, DRYING SAID CHIPS TO BRING THEIR SOLIDS CONTENT TO FROM 50 TO 95% BY WEIGHT, AND SUBSEQUENTLY FRYING SAID SHAPED CHIPS, SAID FRIED CHIPS, CONTAINING UP TO 10% BY WEIGHT OF MOISTURE AND UP TO 50% BY WEIGHT OF FAT, THE REMAINDER BEING SOLIDS CONSISTING ESSENTIALLY OF POTATO SOLIDS.
Claim 4
Dependent Claim
109 words
A CRISP FRIABLE, EXPANDED POTATO CHIP OBTAINED BY A PROCESS WHICH COMPRISES REDUCING THE PARTICLE SIZE OF RAW POTATOES TO FORM A MIXTURE OF FINELY DIVIDED SOLIDS AND LIQUID, HEATING SAID MIXTURE TO A TEMPERATURE OF FROM ABOUT 150 TO 212%F. TO GELATINIZE AT LEAST 80% BY WEIGHT OF THE STARCH IN SAID MIXTURE, FORMING SAID MIXTURE INTO THIN CHIPS, DRYING SAID CHIPS TO BRING THEIR SOLIDS CONTENT TO FROM 50 TO 95% BY WEIGHT, AND SUBSEQUENTLY FRYING SAID SHAPED CHIPS, SAID FRIED CHIPS, CONTAINING UP TO 10% BY WEIGHT OF MOISTURE AND UP TO 50% BY WEIGHT OF FAT, THE REMAINDER BEING SOLIDS CONSISTING ESSENTIALLY OF POTATO SOLIDS.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1969-01-17 | 1969-07-19 | 1970-01-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-01-17 | 1973-07-19 | 1974-01-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-01-17 | 1977-07-19 | 1978-01-18 | $7700.00 | Window Closed / Lapsed |