Low surface oil potato chip and bag therefore

• Main Authors: BRIAN RICHARD NEWBERRY, BARBARA LOUISE WARBURG, OLIVER HERBERT, MICHAEL ALFRED JAMES SPURR, DAVID JOHN ROBERTS, LINDSAY ANNE DOBSON, RICHARD ANDREW BAILEY, GLYN R BARTLETT, NAOMI JANE CLARK, PAUL FREDRICK TOMLINSON
• Format: Patent
• Language: English
• Published: 23.05.2012
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A potato chip comprising a cooked potato slice and from 5 to 20 wt % oil based on the weight of the potato chip, wherein the oil comprises a first oil portion within the cooked potato slice and a second oil portion on the surface of the cooked potato slice, the second oil portion comprising no more than 0.2 wt % of the weight of the potato chip.