Reduced Fat Potato Chip

Abstract

A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.

1 .- 9 . (canceled) 
   
   
       10 . A reduced fat potato chip produced by 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 less than about 2% after the marination step b).   
   
   
       11 . The reduced fat potato chip of  claim 10  wherein said brine solution comprises up to 10% by weight acacia gum. 
   
   
       12 . The reduced fat potato chip of  claim 10  wherein said brine solution comprises about 3% to about 6% by weight acacia gum. 
   
   
       13 . The reduced fat potato chip of  claim 10  wherein said brine solution comprises about 4% to about 5% by weight acacia gum. 
   
   
       14 . The reduced fat potato chip of  claim 10  wherein said marination step comprises immersing said potato pieces in said brine solution for between about 5 and about 20 seconds. 
   
   
       15 . The reduced fat potato chip of  claim 10  wherein said marination step comprises immersing said potato pieces in said brine solution for between about 9 and about 14 seconds. 
   
   
       16 . The reduced fat potato chip of  claim 10  wherein the acacia gum is added to the brine solution in a powdered form. 
   
   
       17 . The reduced fat potato chip of  claim 10  wherein said brine solution further comprises about 3.5% to about 4% by weight sodium chloride. 
   
   
       18 . The reduced fat potato chip of  claim 10  wherein the marinating of step b) further comprises removing excess brine solution adsorbed to the surfaces of said potato pieces. 
   
   
       19 . The reduced fat potato chip of  claim 10  wherein after frying said reduced fat potato chip comprises a fat content of about 24.5% by weight.