| 摘要 |
<p>Method for reducing the fat content of fried foods and the resulting low-fat food materials. Fried food products such as potato chips and sticks, French fried potatoes, corn curls, onion-flavored rings, doughnuts and the like are treated with a fat extractant, preferably fluidic state carbon dioxide, to dissolve out a major portion of the fat introduced during frying. Such snack items as potato chips and the like retain their crispiness and flavor characteristics, while at the same time their nutritive value is increased and their caloric content is decreased. </p> |
