MUMBAI, India, Sept. 22 -- Intellectual Property India has published a patent application (202647103979 A) filed by Frito-Lay North America, Inc. on August 28, 2026, for Enzymatic Modification Of Legume Rich Doughs To Produce Sheetable Snack Products.
Inventors include Garay, Antonio; Zhu, Yi; and Kalambur, Sathya B..
The application for the patent was published on September 18, 2026, under issue no. 38/2026.
Abstract: A snack product includes legume, deactivated transglutaminase (TG), oil, moisture, and/or seasonings. The legume dough used to make the snack product includes transglutaminase (TG) to form a modified dough having improved sheetability characteristics as compared to a similar dough without TG. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100 °F (37.8 °C) to about 140 °F (60 °C) for between about 5 minutes to about 120 minutes.
Disclaimer: Curated by HT Syndication.
