A METHOD FOR REDUCING THE OIL CONTENT OF SNACKS BY INCREASING SPREADABILITY

摘要

A method for spreading an edible oil on a surface of a food product is described. The method allows reduced amounts of oil to be used on food products without loss of flavour or organoleptic products. The method comprises the steps of treatment of the surface of the food product by exposure to a non-thermal plasma field and subsequently applying the edible oil to the treated surface, wherein the spread of the edible oil on the treated surface is increased compared to the spread on an untreated surface. An apparatus and system suitable for performing the method of the invention is also described.