Smooth Cut™ - Low Fat Potato Chips
Frying time and temperature have a major impact but also product shape and surface play a major role. By improving cut smoothness ELEA’s Pulsed Electric Field systems allows reduced oil uptake by a purely physical approach. Iodine staining of ELEA’s PEF treated potato slices visualizes the difference.
Healthy snacking, low energy and fat products are major trends in food and beverage industry. The snack industry is striving for healthy, simple and all natural products. Low fat or light potato chips are currently produced making use of fat replacers or oven baking. But, recent research published by Purdue University has shown that fat substitutes can interfere with body metabolic reactions and may actually lead to weight gain and increase body fat same as sweeteners.
Oil uptake in snack products such as potato crisps is dependent on product characteristics and process conditions. Frying time and temperature have a major impact but also product shape and surface play a major role. By improving cut smoothness ELEA’s Pulsed Electric Field systems allows reduced oil uptake by a purely physical approach. Iodine staining of ELEA’s PEF treated potato slices visualizes the difference.
The feathered surface of a conventional potato slices is a wide open gate for frying oil. In contrast the perfectly smooth surface of ELEA PEF treated slices inhibits excessive oil uptake. While maintaining crispiness and mouth feel a reduction of up to 25 % has been observed. The purely physical process allows low fat snack products, all natural without any fat replacers.
Source: ELEA
All content and features on this website are copyrighted with all rights reserved. The full details can be found in our privacy statement
