Intellectual Property India Publishes Patent Application for Enzymatic Modification Of Legume Rich Doughs To Produce Sheetable Snack Products

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 f...