Process of coloring french fry potatoes

Details Process of coloring french fry potatoes Process of coloring french fry potatoes

1999-03-22

2000-09-05

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426262, 426438, 426441, 426637, A23L 1216, A23L 1217

Patent

active

061139572

ABSTRACT:
The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen french fried potato products by passing potato pieces through a solution containing 0.8% to 0.4% by weight of caramel, 0.02% to 0.08% by weight of oleoresin of turmeric, 0.3% to 1.4% by weight of dextrose or any other suitable reducing sugar, and 0.5% to 2.2% by weight of sodium acid pyrophosphate or any suitable effective food grade sequestering agent, then frying and freezing the potato pieces.

REFERENCES:
patent: Re27531 (1972-12-01), Murray
patent: 3205074 (1965-09-01), Nack et al.
patent: 3397993 (1968-08-01), Strong
patent: 3424591 (1969-01-01), Gold
patent: 3751268 (1973-08-01), Van Patten et al.
patent: 3865964 (1975-02-01), Kellermeier et al.
patent: 4276314 (1981-06-01), Andersen
patent: 4542030 (1985-09-01), Haury et al.
patent: 5484617 (1996-01-01), Tiffany

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