GB2587464B - Improved process for producing a liquid potato product - Google Patents

Improved process for producing a liquid potato product Download PDF

Info

Publication number
GB2587464B
GB2587464B GB2008777.1A GB202008777A GB2587464B GB 2587464 B GB2587464 B GB 2587464B GB 202008777 A GB202008777 A GB 202008777A GB 2587464 B GB2587464 B GB 2587464B
Authority
GB
United Kingdom
Prior art keywords
producing
improved process
potato product
liquid potato
liquid
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.)
Active
Application number
GB2008777.1A
Other versions
GB2587464A (en
GB202008777D0 (en
Inventor
Kirtley Nigel
Laudano Ray
E Spors Derek
Nicolette SPIZZIRRI Lora
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
McCain Foods Ltd
Original Assignee
McCain Foods Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from US16/894,116 external-priority patent/US11478003B2/en
Application filed by McCain Foods Ltd filed Critical McCain Foods Ltd
Publication of GB202008777D0 publication Critical patent/GB202008777D0/en
Publication of GB2587464A publication Critical patent/GB2587464A/en
Application granted granted Critical
Publication of GB2587464B publication Critical patent/GB2587464B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
GB2008777.1A 2019-06-10 2020-06-10 Improved process for producing a liquid potato product Active GB2587464B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201962859542P 2019-06-10 2019-06-10
US16/894,116 US11478003B2 (en) 2019-06-10 2020-06-05 Process for producing a liquid potato product

Publications (3)

Publication Number Publication Date
GB202008777D0 GB202008777D0 (en) 2020-07-22
GB2587464A GB2587464A (en) 2021-03-31
GB2587464B true GB2587464B (en) 2022-06-29

Family

ID=71615981

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2008777.1A Active GB2587464B (en) 2019-06-10 2020-06-10 Improved process for producing a liquid potato product

Country Status (1)

Country Link
GB (1) GB2587464B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023159053A1 (en) * 2022-02-18 2023-08-24 Mccain Foods Limited Food products from root vegetables

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3109739A (en) * 1962-06-12 1963-11-05 Frito Lay Inc Potato products and process for making same
GB978818A (en) * 1962-06-12 1964-12-23 Frito Lay Inc Improvements in or relating to potato products
US20100080868A1 (en) * 2008-09-26 2010-04-01 Frito-Lay North America, Inc. Mash Process Offering Better Control

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3109739A (en) * 1962-06-12 1963-11-05 Frito Lay Inc Potato products and process for making same
GB978818A (en) * 1962-06-12 1964-12-23 Frito Lay Inc Improvements in or relating to potato products
US20100080868A1 (en) * 2008-09-26 2010-04-01 Frito-Lay North America, Inc. Mash Process Offering Better Control

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Alvarez, M., et al., 'Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures', European Food Research and Technology, 2004, 218:544 553. *
Yang, L. et al., (2018), 'Composition, structure and physicochemical properties of three coloured potato starches', International Journal of Food Science & Technology, 2018, 53(10). *

Also Published As

Publication number Publication date
GB2587464A (en) 2021-03-31
GB202008777D0 (en) 2020-07-22

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