Frito-Lay Receives Patent For Reduced Oil Potato Chip Procedure

Frito-Lay has been granted a U.S. patent to create reduced oil potato chips and other products through a low-pressure process, according to Food Production Daily. The patent details that the potato slices must be fried in hot oil at atmospheric pressure and removed for de-oiling in a vacuum centrifuge at low pressure. This process is thought to reduce oil content in potato chips by 16.8 percent. Full article.

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