Process for controlling after-cooking darkening in par-fried French fried potatoes
US5391384A · kind A · utility
16Cited by
15References
17Claims
0Family size
Inventor
Key dates
| Filing date | Jun 14, 1994 |
| Grant date | Feb 21, 1995 |
| Priority date | — |
| Expiry date | Jun 14, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex the chlorogenic acid present on the surface of the potato strips with the calcium ions and to also complex the ferrous iron which is present on the surface of the potato strips to prevent oxidation and subsequent discoloration. Such pretreated potato strips are then partially fried to produce an improved potato product for french frying. Calcium acetate preferably is employed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.