chips low calorie, obtained by frying raw potato slices in a low calorie fat composition and removing a portion of said fat composition potatoes.

摘要

It PRESENTED TO PREPARE A POTATO CHIPS CONTAINING CONVENTIONAL a fat composition reduced calorie PROCESS, BUT NOT OFFERED A FEELING OF FATTY APPEARANCE waxy having a desirable lubricity. The potato slices are immersed in a fat composition reduced calorie and fried to a moisture content of between 2% and 20%. The grease composition CALORIE REDUCED have a value of Thixotropic Area Waxy / Greasy ASPECT ranging between 25 and 150 kPa / SY comprises between 70% and 100% OF COMPONENT FATTY nondigestible and between 0% and 30 % of a triglyceride fat or an oil component. After it FRIAN the potato slices UP desired moisture content is removed a quantity of the fat composition reduced calorie, SO THE FAT CONTENT OF POTATO CHIPS FINISHED range between 23% and 32% . Also presented FRENCH FRIES PREPARED IN ACCORDANCE WITH THIS PROCESS.