Frito-Lay system reduces oil in potato chips

摘要

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 content 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.