Agglomerated dehydrated potato product and method for forming a

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

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Details

426555, 426637, 426453, 426456, 426457, 426506, A23K 100

Patent

active

039755495

ABSTRACT:
An agglomerate of dehydrated potato particles containing a binder, the agglomerate having a bulk density in the range of 0.25-0.50 grams per milliliter a bulk porosity in the range of 0.6-0.9 and an initial moisture absorption rate during reconstitution at 130.degree.F of 0.20 to 0.35 grams of water per gram of product per second and being reconstitutable without agitation to form a substantially homogenous dough even when disposed as a consolidated mass. By proper distribution of the binder among the particles, the reconstituted potato dough exhibits uniform cohesive characteristics that allow for ready division into shapes suitable for french-frying.

REFERENCES:
patent: 2802742 (1957-08-01), Cooper
patent: 3085019 (1963-04-01), Kueneman
patent: 3396036 (1968-08-01), Liepa
patent: 3622355 (1971-11-01), Beck
patent: 3764716 (1973-10-01), Bainwater

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