Liquid Carbonic Corporation

Peter T Kazlas

Raymond J Robey

Richard D Novak

Richard A Novak

Richard E Wildasin

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.

Method of making reduced oil content fried food products

The present invention provides a method of decaffeinating green coffee beans without adversely affecting their acidity or the flavor of coffee beverages produced from them. The invention also relates to a method useful with supercritical decaffeination, in particular with caffeine extraction using supercritical carbon dioxide. In accordance with the invention, green coffee beans are subjected to a treatment by contacting them with an acidic fluid containing an organic acid that is not soluble in supercritical carbon dioxide, preferably an aqueous citric acid solution, prior to or simultaneously with decaffeination.

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Allentown, PA, United States of America

Peter T Kazlas