Process for preparing low calorie french fry product

Details Process for preparing low calorie french fry product Process for preparing low calorie french fry product

A - Human Necessities

23

L

99/174

A23L 1/216 (2006.01)

Patent

CA 1273240

ABSTRACT A french fry product of lowered calorie content is prepared by dipping blanched potato strips in a sugar drag containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips coated with the sugar drag residue are parfried for a maximum time of 40 seconds at 320- 335°F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calories.

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