| 摘要 |
An improved method of adding vitamins to a food product, particularly a reduced fat fried snack product, and a vitamin suspension containing a flowable edible, preferably a nondigestible fat, and encapsulated or powdered vitamins. The method consists of suspending the encapsulated or powdered vitamins in the flowable edible fat, and applying the suspension in a controlled amount to the surface of a food product. The preferred food product is a fabricated reduced fat or fat-free potato chip which is a fried snack made by frying a dough in a nondigestible fat to a moisture content of less than 5 %. The vitamin suspension is applied to the surface of the fried snack soon after emerging from the fryer. The food product has a light, crispy, improved crunchy texture, improved flavor and a fat content of from about 20 % to about 38 % nondigestible fat, and is fortified with vitamins. |
