Frito-Lay system reduces oil in potato chips

by Jeff Gelski
Share This:

PURCHASE, N.Y. – Frito-Lay North America has filed an international patent for a system designed to reduce the amount of oil in both traditional potato chips and kettle potato chips. Traditional potato chips made by a continuous-frying process typically have oil contents ranging from 34% to 38% oil by weight, and batch-fried kettle chips have an oil content of about 30%. F.L.N.A., a business of PepsiCo, Inc., said through its system it is possible for processed potato chips to have a final oil content of less than 18% by weight.

The system includes pre-treatment, fryer treatment and post-treatment.

The pre-treatment “hot potato” method involves submerging whole-peeled potatoes in hot water with temperatures of 130 degrees Fahrenheit (about 54 degrees Celsius) to 140 degrees F (about 60 degrees C). It is believed the “hot potato” method reduces the final product’s oil content by gelatinizing starch and altering pectin structure, which brings about a matrix on the surface of the potato slices that hinders oil from permeating into the potato slices during the initial frying stages.

The fryer treatment involves manipulating the temperature-time profile in the fryer. The inventors found oil content may be reduced through a steeper, faster temperature drop when the potato slices enter the fryer. The temperature drop may be followed by exposure of about 3 to 8 minutes in a temperature range of about 220 degrees F (104 degrees C) to about 260 degrees F (127 degrees C).

The post-treatment method uses superheated steam at 300 degrees F (149 degrees C) to further reduce oil content. The superheated steam method, according to F.L.N.A., does not have the drawbacks of another post-treatment method, saturated steam, which increases moisture content in potato chips.
Add a Comment
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.