Process for preventing or reducing after-cooking darkening in potatos
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United States of America Patent
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Issued Date -
Sep 25, 2008
app pub date -
Mar 13, 2008
filing date -
Mar 22, 2007
priority date (Note) -
Abandoned
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Abstract
The invention relates to a process for preventing or reducing after-cooking darkening in par-fried potato food products, comprising forming treated potato food products by contacting blanched potato food products with a composition comprising lactic acid. The composition may further contain calcium lactate and/or SAPP.
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