Justin Gabe French

US Patent:

20130136834, May 30, 2013

Filed:

Nov 30, 2011

Appl. No.:

13/308285

Inventors:

Justin FRENCH - Frisco TX, US
Girish Ganjyal - Plano TX, US
Christopher James KOH - Southlake TX, US
Scott L. SULLIVAN - Frisco TX, US
Keith Alan Barber - Frisco TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23L 1/01
A47J 37/12

US Classification:

426438, 99407

Abstract:

A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

US Patent:

20130202756, Aug 8, 2013

Filed:

Mar 15, 2013

Appl. No.:

13/836230

Inventors:

Justin FRENCH - Frisco TX, US
Girish GANJYAL - Plano TX, US
Christopher James KOH - Southlake TX, US
Scott L. SULLIVAN - Frisco TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23L 1/01
A47J 37/12

US Classification:

426438, 99407

Abstract:

A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

US Patent:

20130266720, Oct 10, 2013

Filed:

May 29, 2013

Appl. No.:

13/904889

Inventors:

Justin FRENCH - Frisco TX, US
Girish GANJYAL - Plano TX, US
Christopher James KOH - Southlake TX, US
Scott L. SULLIVAN - Frisco TX, US

International Classification:

A23L 1/217

US Classification:

426637

Abstract:

A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips.

US Patent:

20190159508, May 30, 2019

Filed:

Nov 29, 2017

Appl. No.:

15/825318

Inventors:

- Plano TX, US
Justin A. FRENCH - Frisco TX, US
Thomas A. TREZZA - Plano TX, US

International Classification:

A23P 20/12
A23P 20/20
A21D 13/22

Abstract:

A food product is coated with an edible, meltable powder. Upon melting, the powder-coated food product melts into a liquid coating on the food product. The meltable powder comprises a dry component free of starch and at least one of: a sorbitol dry component; an erythritol dry component; an arabitol dry component; a xylitol dry component; a lactitol dry component; a maltitol dry component; a combination of isomalt and sorbitol; a shellac dry component free of fatty acids; a soluble fiber dry component; a fructose dry component, a trehalose dry component, a glucose dry component, a maltose dry component, and an isomaltulose dry component. The polyols when present are free of polysaccharides. A number of food products can be coated with one or more of the dry components, which are subsequently melted to form a coating.

US Patent:

20170035078, Feb 9, 2017

Filed:

Aug 4, 2015

Appl. No.:

14/817863

Inventors:

- Plano TX, US
Justin A. FRENCH - McKinney TX, US
Christopher James KOH - Southlake TX, US
Austin KOZMAN - Dallas TX, US

International Classification:

A23L 1/217
A23L 1/01
A47J 37/12
A23L 1/025

Abstract:

A method and system for producing potato chips with widely varying organoleptic characteristics is disclosed. Whole or sliced potatoes are subjected to pulsed electric field treatment. The potato slices are par-fried to an intermediate moisture content in a first immersion fryer using hot oil at a first temperature, and then finish fried to a final moisture content in a second immersion fryer at a second oil temperature.

US Patent:

20140366747, Dec 18, 2014

Filed:

Sep 2, 2014

Appl. No.:

14/475039

Inventors:

- Plano TX, US
Justin FRENCH - Frisco TX, US
Girish GANJYAL - Pullman WA, US
Christopher James KOH - Southlake TX, US
Scott L. SULLIVAN - Frisco TX, US

International Classification:

A47J 37/12

US Classification:

99404, 99407

Abstract:

A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

US Patent:

20140314927, Oct 23, 2014

Filed:

Apr 19, 2013

Appl. No.:

13/866706

Inventors:

- Plano TX, US
Justin FRENCH - Frisco TX, US
Christopher James KOH - Southlake TX, US
Austin KOZMAN - Dallas TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23L 1/01
A47J 37/12

US Classification:

426438, 99407

Abstract:

A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.