Method for reducing the oil content of potato chips

US8808779B2 · kind B2 · utility

Assignee

• Frito-Lay North America, Inc. · US

Inventors

• Pravin Maganlal Desai · Carrollton, US
• Annette Stiers Jones · Houston, US
• Renu Mathew · Dallas, US
• Donald Vaughn Neel · Meadowlark Drive, US
• Gerald Vogel · Plano, US
• Sheila A. Wright · Bloomfield Hills, US

Key dates

• Filing date: Jul 13, 2007
• Grant date: Aug 19, 2014
• Expiry date: Jan 29, 2032

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L5/21
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.