ES2019044A6 - Process for improving the uniformity of chips (French fries, crisps, potato chips) - Google Patents
Process for improving the uniformity of chips (French fries, crisps, potato chips)Info
- Publication number
- ES2019044A6 ES2019044A6 ES9000485A ES9000485A ES2019044A6 ES 2019044 A6 ES2019044 A6 ES 2019044A6 ES 9000485 A ES9000485 A ES 9000485A ES 9000485 A ES9000485 A ES 9000485A ES 2019044 A6 ES2019044 A6 ES 2019044A6
- Authority
- ES
- Spain
- Prior art keywords
- chips
- crisps
- uniformity
- improving
- french fries
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Abstract
It comprises treating the potato slices with an aqueous solution of citric acid or the light metal salts thereof, sodium hydrogen sulphite, phosphoric acid and sodium hydroxide.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9000485A ES2019044A6 (en) | 1990-02-19 | 1990-02-19 | Process for improving the uniformity of chips (French fries, crisps, potato chips) |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9000485A ES2019044A6 (en) | 1990-02-19 | 1990-02-19 | Process for improving the uniformity of chips (French fries, crisps, potato chips) |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2019044A6 true ES2019044A6 (en) | 1991-05-16 |
Family
ID=8266003
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES9000485A Expired - Lifetime ES2019044A6 (en) | 1990-02-19 | 1990-02-19 | Process for improving the uniformity of chips (French fries, crisps, potato chips) |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2019044A6 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7763304B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Methods for reducing acrylamide formation in thermally processed foods |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
EP2359695A1 (en) * | 2010-01-21 | 2011-08-24 | KMC Kartoffelmelcentralen Amba | Method for producing products with a reduced PPO activity from potatoes |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
-
1990
- 1990-02-19 ES ES9000485A patent/ES2019044A6/en not_active Expired - Lifetime
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US7763304B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Methods for reducing acrylamide formation in thermally processed foods |
US7763306B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7763305B2 (en) | 2003-02-21 | 2010-07-27 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7767247B2 (en) | 2003-02-21 | 2010-08-03 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US8124160B2 (en) | 2003-02-21 | 2012-02-28 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
US9215886B2 (en) | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
EP2359695A1 (en) * | 2010-01-21 | 2011-08-24 | KMC Kartoffelmelcentralen Amba | Method for producing products with a reduced PPO activity from potatoes |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA2A | Application withdrawn |
Effective date: 19920122 |