| US 7,524,525 B2 | ||
| Method for making reduced fat potato chips | ||
| Luis Fernando Trejo Copado, Dorado, Puerto Rico (US) | ||
| Assigned to Sabritas, S. de R.L. de C.V., Colonia Lomas de Chapultepec (Mexico) | ||
| Filed on Sep. 30, 2005, as Appl. No. 11/240,959. | ||
| Prior Publication US 2007/0077344 A1, Apr. 05, 2007 | ||
| Int. Cl. A23L 1/217 (2006.01) | ||
| U.S. Cl. 426—637 [426/438] | 8 Claims |
| 1. A method for making potato chips comprising the steps of:
a) slicing raw potato stock to produce potato pieces;
b) marinating said potato pieces in a brine solution comprising at least about 3% by weight acacia gum; and
c) frying said potato pieces to a moisture content of about less than 2% after the marination step b).
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