Edward E Bretch

Title: Edward E Bretch: Innovator in Low Oil Potato Chip Technology

Introduction

Edward E Bretch is a notable inventor based in Berwick, PA (US). He has made significant contributions to the food industry, particularly in the development of healthier snack options. His innovative approach has led to the creation of a process for preparing low oil potato chips, which has garnered attention for its potential to reduce fat content in popular snacks.

Latest Patents

Edward E Bretch holds a patent for a "Process for preparing low oil potato chips." This process involves frying peeled raw potato chips in oil to create partially fried potato slices with a moisture content of about 10%-25% by weight. The method includes transferring the potatoes into a protected zone against oxidation, removing excess oil, and drying them to a moisture content of 1.5%-3.0%. The end product is a shelf-stable potato chip containing no more than 25% oil by weight. The equipment utilized in this process includes means for transporting the chips, blasting them with saturated steam, and drying the fat-reduced chips effectively.

Career Highlights

Edward E Bretch is associated with Borden, Inc., where he has applied his expertise in food technology. His work has focused on creating healthier alternatives to traditional snacks, contributing to the growing demand for low-fat food options. His innovative processes have the potential to revolutionize the snack food industry.

Collaborations

Edward has collaborated with notable coworkers such as Yanien Lee and Clifford K Bath. Their combined efforts have likely enhanced the development and implementation of innovative food processing techniques.

Conclusion

Edward E Bretch's contributions to the food industry, particularly through his patented process for low oil potato chips, highlight his role as an innovator dedicated to healthier snack options. His work continues to influence the way snacks are produced, making them more appealing to health-conscious consumers.