Process for preparing no or low fat potato chips and straws

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United States of America Patent

PATENT NO 5441758
SERIAL NO

08121997

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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Potatoes are blanched, washed, treated with amylase, dehydrated, hydrated to 12% to 30%, tempered to a uniform moisture and toasted at 140.degree. C. to 220.degree. C. to about 2% moisture. The resulting product is flavored, salted and may have controlled amounts of oil, preferably between 3% and 7% by final weight, added during the process, preferably after toasting.

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Patent Owner(s)

Patent OwnerAddress
BYRON FOOD SCIENCE PTY LIMITED1ST FLOOR EAST 128-130 ROTHSCHILD AVE ROSEBERY NSW 2018

International Classification(s)

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Lewis, David A Sydney, AU 36 926
Lewis, Victor M Sydney, AU 12 180

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