The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 19, 2014
Filed:
Jul. 13, 2007
Pravin Maganlal Desai, Carrollton, TX (US);
Annette Stiers Jones, Carrollton, TX (US);
Renu Mathew, Plano, TX (US);
Donald Vaughn Neel, Highland Village, TX (US);
Gerald Vogel, Plano, TX (US);
Sheila Wright, McKinney, TX (US);
Pravin Maganlal Desai, Carrollton, TX (US);
Annette Stiers Jones, Carrollton, TX (US);
Renu Mathew, Plano, TX (US);
Donald Vaughn Neel, Highland Village, TX (US);
Gerald Vogel, Plano, TX (US);
Sheila Wright, McKinney, TX (US);
Frito-Lay North America, Inc., Plano, TX (US);
Abstract
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.