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Low-fat French-fries

[Category : - Food]
[Viewed 348 times]

Technology Overview
The technology corresponds an extruded food product with characteristics, uses, and configuration of stick-like fried potatoes (French-fries). This food product is constituted by potatoes and rice by-products characterized to have low oil absorption and elaborated with low commercial value raw materials (Figure 1).

These low-fat French-fries (Figure 2) are similar in shape, taste, smell, color, and texture, but only absorb 7% of oil, while traditional fries retain approximately 40% (Figure 3)

Moreover, rice presence reduces acrylamide concentration (a potentially toxic compound) by up to 70%.

Benefits
Among the main benefits of Low-fat French-fries include:
- Lower caloric content providing a palliative for obesity and overweight problems affecting more than 3 billion people worldwide, especially children.
- Cheaper – low commercial value raw materials.
- Sensory analysis identical in taste, smell, color, texture, and shape to traditional French-fries.
- Acrylamide concentration reduction up to 70%, due to presence of rice as a component.

Applications
The main application for this technology is in the food industry to elaborate a healthier alternative to French-fries with low fat content, identical organoleptic characteristics, and use of low commercial value raw materials.

Currently, the technology has been validated at industrial level.

Financial information

Opportunity
We are currently looking for potential licensees or commercial partners.

The technology has patents granted in Chile, Argentina, Canada, China, and European Union.

Patent publications:

WO 2019095081

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Seller:

fcorodriguez (Chile)

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