Process for producing a stable, non-frozen, structured potato pr

Details Process for producing a stable, non-frozen, structured potato pr Process for producing a stable, non-frozen, structured potato pr

1983-10-11

1987-05-05

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426512, A23L 1216

Patent

active

046631801

ABSTRACT:
A stable, non-frozen potato product is made from fresh, cooked potatoes with a solids content of from about 10% to about 40% by weight of mix and a high viscosity alginate salt in the range of about 0.1% to about 10% by weight of final product plus additives. The product can be shaped into, for example, french fries or hash browns and will get its shape and stability without prefrying or prefreezing.

REFERENCES:
patent: 2791508 (1957-05-01), Rivoche
patent: 3968265 (1976-07-01), Shatila et al.
patent: 4192900 (1980-03-01), Cheng

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