Method of using silica to decrease fat absorption
US5192572A · kind A · utility
6Cited by
11References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 16, 1991 |
| Grant date | Mar 9, 1993 |
| Priority date | — |
| Expiry date | Dec 16, 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 or a hydrophilic silica. The hydrophilic silicas are preferred for use in the frying fat because they are approved for food use. 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.