Process for preparing low calorie french fry product

Details Process for preparing low calorie french fry product Process for preparing low calorie french fry product

1985-03-06

1985-09-17

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426438, 426441, 426637, 426808, A23L 1216

Patent

active

045420300

ABSTRACT:
A french fry product of low calorie content is prepared by dipping blanched potato strips in a solution containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips containing the solution residue are panfried for a maximum time of 40 seconds at 320.degree.-335.degree. F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calories.

REFERENCES:
patent: 2498024 (1950-02-01), Baxter
patent: 3007800 (1961-11-01), Kimbrough et al.
patent: 3085020 (1963-04-01), Backinger et al.
patent: 3205074 (1965-09-01), Nack et al.
patent: 3397993 (1968-08-01), Strong
patent: 3865964 (1975-02-01), Kellermeier et al.
patent: 4219975 (1980-08-01), Saunders et al.
patent: 4276314 (1981-06-01), Andersen
Furia, Handbook of Food Additives, 1968, p. 38, Gp 130.

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