Dive Brief:
- Frito-Lay patented a new processing method that uses low-pressure frying and de-oiling to reduce oil in potato chips, tortilla chips and other fried snack food products.
- The process fries the potato slices at atmospheric pressure in a continuous fryer, batch, semi-batch or semi-continuous fryer using oil heated between 320°F and 380°F, and then they are removed for a to be de-oiled at low pressure in a vacuum centrifuge.
- The process reportedly reduces oil content by weight by 7.3% on average, and the number increases to 16.8% at centrifugation pressures lower than atmospheric.
Dive Insight:
A number of factors like temperature and lag time still impact the oil removal process, but this is still a significant development for Frito-Lay as consumer interest in healthier options continues to increase. Also of note, this isn't the snack giant's first patent on an oil-reduction method. It also filed for a separate patent in late 2012.