Process for preparing potato products having reduced trans-fat levels
A process for producing frozen potato products having reduced trans-fat levels comprising the steps of: providing a stable frying oil with an 18:3 ratio of <2 wt % and a trans-fat level of <3 wt %; par frying potatoes in the blend to produce potato products; and freezing the potato products to produce frozen potato products having reduced trans-fat levels, wherein ≧50% of the oil remaining in and on the frozen potato products freezes at temperatures ≧10° F.
1 . A process for producing frozen potato products having reduced trans-fat levels comprising the steps of:
providing a stable frying oil with an 18:3 ratio of <2 wt % and a trans-fat level of <3 wt %;
par frying potatoes in the blend to produce potato products; and
freezing the potato products to produce frozen potato products having reduced trans-fat levels, wherein ≧50% of the oil remaining in and on the frozen potato products freezes at temperatures ≧10° F.
2 . The process according to claim 1 , wherein the oil consists essentially of about 50% of a first oil and about 50% of a second oil.
3 . A process for producing frozen potato products having reduced trans-fat levels comprising the steps of:
providing a blend of oil consisting essentially of a first oil and a second oil, wherein the first oil consists essentially of sunflower oil and wherein the second oil consists essentially of cottonseed and/or palm oil;
par frying potatoes in the blend to produce potato products; and
freezing the potato products to produce frozen potato products having reduced trans-fat levels.
4 . The process according to claim 3 , wherein the blend consists essentially of about 50% of a first oil and about 50% of a second oil.
5 . A process for providing frozen potato products having reduced trans-fat levels and reduced clumping comprising the steps of:
providing a blend of sunflower oil and a second oil, wherein the crystallization temperature of the second oil is greater than about 25° F.;
par frying potatoes in the blend to produce potato products; and
freezing the potato products to provide frozen potato products having reduced trans-fat levels and reduced clumping.
6 . The process according to claim 5 , wherein the second oil consists essentially of cottonseed oil and/or palm oil.
7 . The process according to claim 5 , wherein the oil blend consists essentially of about 50% sunflower oil and about 50% cottonseed oil.
8 . The process according to claim 5 , wherein the oil blend consists essentially of about 50% sunflower oil and about 50% palm oil.
9 . The process according to claim 5 , wherein the oil blend reduces clumping of the potato products.
10 . The process according to claim 5 , wherein the sunflower oil and the second oil are miscible.
11 . The process according to claim 5 , wherein blend of sunflower oil and second oil has zero trans-fat.
12 . The process according to claim 5 , wherein the sunflower oil comprises NuSun™.
13 . The process according to claim 5 , wherein the crystallization temperature of the second oil is greater than about 32° F.
14 . The process according to claim 5 , wherein the crystallization temperature of the second oil is at least about 50° F.
15 . The process according to claim 5 , wherein the crystallization temperature of the blend of sunflower oil and the second oil is at least about 32° F.