Process of using silica to decrease fat absorption
US5100684A · kind A · utility
12Cited by
10References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 25, 1991 |
| Grant date | Mar 31, 1992 |
| Priority date | — |
| Expiry date | Mar 25, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic silica. Alternatively, the potato pieces can be dipped in silica or water or oil containing silica.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.