FORMED POTATO CHIP AND POTATO SNACK CAKE

PROBLEM TO BE SOLVED: To obtain a formed potato chip and potato snack cake having excellent palatability, shape, taste and flavor without causing the browning and the deterioration of the palatability, taste and flavor during storage by including a specific polyglycerol fatty acid ester. SOLUTION: A...

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Bibliographische Detailangaben
Hauptverfasser:	KANBARA ISAO, HIRATA KAN, YAMASHITA MASATSUGU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a formed potato chip and potato snack cake having excellent palatability, shape, taste and flavor without causing the browning and the deterioration of the palatability, taste and flavor during storage by including a specific polyglycerol fatty acid ester. SOLUTION: A formed potato chip or potato snack cake can be produced by including a polyglycerol fatty acid ester having an HLB of 7-15 in an amount of preferably 0.01-5 wt.%, more preferably 0.05-2 wt.%. HLB is abbreviation of Hydrophilic Lipophile Balance representing the balance of a hydrophilic group and a lypophilic group of a surfactant and is determined by emulsifying test, or the like. The polyglycerol fatty acid ester having HLB of 7-15 is a fatty acid ester of a polyglycerol having a polymerization degree of >=2 such as diglycerol, triglycerol, tetraglycerol or pentaglycerol. The fatty acid is lauric acid, stearic acid, or the like.