Frito-lay North America, Inc.

Gerald Vogel

Pravin Maganlal Desai

Ponnattu Kurian Joseph

Michael Grant Topor

John Mampra Mathew

Renu Mathew

Donald Vaughn Neel

Vn Mohan Rao

Vincent Allen Elder

John Gregory Fulcher

Annette Stiers Jones

Eric Richard Boudreaux

Wu Li

Sheila Wright

Shelia Wright

Donald Vaughin Neel

Pravin Maganial Desai

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

Method for reducing the oil content of potato chips

A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

Method for controlling bulk density of fried snack pieces

A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.

Method for reducing asparagine in food products

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Plano, TX, United States of America

Gerald Vogel