Method of making reduced oil content fried food products

Details Method of making reduced oil content fried food products Method of making reduced oil content fried food products

1992-12-17

1994-05-17

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

426425, 426438, 554175, A23L 1217, C11B 300

Patent

active

053126351

ABSTRACT:
A method of making reduced oil content food chip products, such as potato chips and corn chips, includes circulating liquid carbon dioxide, over the food chip products to extract oil. Reduction of oil content to less than 50% of its initial value, including reductions to 25%, may be achieved while retaining flavor and texture comparable to conventional deep fried chips having an oil content of 30% to 40%. The oil which is recovered from the liquid carbon dioxide used for extraction has an appearance and quality which are substantially the same as virgin frying oil and may be reused to deep fry chips.

REFERENCES:
patent: 4280961 (1981-07-01), Schneider et al.
patent: 4466923 (1984-08-01), Friedrich
patent: 4493854 (1985-01-01), Friedrich et al.
patent: 4721425 (1988-01-01), Lee et al.
patent: 4749522 (1988-06-01), Kamarei
patent: 4816274 (1989-03-01), Baisden
patent: 5026565 (1991-06-01), McLachlan et al.
Hannigan, "Extraction Process Coats Low Fat Potato Chips", Food Engineering, Jul. 1981, p. 77.

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