Elea Pulsed Electric Field system creates smooth-cut, low-fat potato chips
Oil uptake in snack products such as potato crisps is dependent on product characteristics and process conditions, including frying time, temperature, product shape and surface.
A conventional potato slice has a ‘feathered’ surface, which increases uptake of frying oil. Elea’s Pulsed Electric Field system produces potato slices with a smooth surface, which inhibits oil uptake. The company claims a reduction of up to 25% in oil uptake has been observed, while maintaining crispness and mouthfeel.
The physical process allows for the production of low-fat snack products without the use of fat replacers.
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