Process of using silica to decrease fat absorption
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 oi...
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Main Authors | , |
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Format | Patent |
Language | English |
Published |
31.03.1992
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Subjects | |
Online Access | Get full text |
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Summary: | 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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Bibliography: | Application Number: US19910674500 |