Process of using silica to decrease fat absorption

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

1991-03-25

1992-03-31

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

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

426102, 426292, 426296, 426302, 426637, A23L 1059, A23L 1216

Patent

active

051006847

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 silica. Alternatively, the potato pieces can be dipped in silica or water or oil containing silica.

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Villota, et al., "Food Applications and the Toxicological and Nutritional Implications of Amorphous Silicon Dioxide", CRC Critical Reviews, vol. 23, No. 4, 1984.

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