Method of using silica to decrease fat absorption

Details Method of using silica to decrease fat absorption Method of using silica to decrease fat absorption

1991-12-16

1993-03-09

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426102, 426292, 426295, 426296, 426302, 426637, A23L 1217

Patent

active

051925729

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.

REFERENCES:
patent: 3574638 (1971-04-01), Nagel et al.
patent: 3669681 (1972-06-01), Shoaf et al.
patent: 4016337 (1977-04-01), Hsu
patent: 4103038 (1978-07-01), Roberts
patent: 4375483 (1983-03-01), Shuford et al.
patent: 4605563 (1986-08-01), Heine et al.
patent: 4652458 (1987-03-01), Frost et al.
patent: 4834991 (1989-05-01), Porcello et al.
patent: 4917908 (1990-04-01), Prosise
patent: 4925692 (1990-05-01), Ryan
patent: 5100684 (1992-03-01), El-Nokaly et al.
Villota, et al., "Food Applications and the Toxicological and Nutritional Implications of Amorphous Silicon Dioxide", CRC Critical Reviews, vol. 23, No. 4.

Affiliated with

Also associated with

Rating

Method of using silica to decrease fat absorption does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of using silica to decrease fat absorption, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of using silica to decrease fat absorption will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-209882