Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with no flume frying prior to placement therein and without regard to a monolayer arrangement. Cool oil from the end of the continuous fryer to the upstream portion of the fryer ensures continuous achievement of an initial low temperature profile, lower than that of previous methods. A further dip in temperature profile is achieved as water evaporates from the slices. The potato slices are then further fried in the downstream portion of the fryer in one or more regions having increased hot oil temperatures, which occur through the injecting of hot oil into the downstream portions.

Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato slices are placed directly into hot oil of a single continuous fryer having multiple temperature zones, with no flume frying prior to placement therein and without regard to a monolayer arrangement. Cool oil from the end of the continuous fryer to the upstream portion of the fryer ensures continuous achievement of an initial low temperature profile, lower than that of previous methods. A further dip in temperature profile is achieved as water evaporates from the slices. The potato slices are then further fried in the downstream portion of the fryer in one or more regions having increased hot oil temperatures, which occur through the injecting of hot oil into the downstream portions.

A welding ground detection system and method are provided. In one embodiment, a switch actuator is interconnected to a grounding device and operatively associated with a switch. The switch is electrically connected to an electrical circuit that is operatively associated with the welding equipment. The switch is normally in an open state in which the switch opens the electrical circuit, thereby preventing welding. Upon connection of the grounding device to a workpiece, the switch actuator actuates the switch to a closed state, thereby permitting welding. In one embodiment, detection of a voltage, a current, a resistance, or an impedance of a ground connection is not required to actuate the switch.

The present invention refers to a snack of the potato chips type, comprising at least one starchy material and macroparticles of at least one vegetable material, preferably selected among vegetables and fruits, wherein at least part of said macroparticles is visible to the naked eye and wherein said macroparticles are dispersed in said starchy material. The present invention further refers to a process for producing a snack, and to an unexpanded gelatinized product (pellet).

The present invention refers to a snack of the potato chips type, comprising at least one starchy material and macroparticles of at least one vegetable material, preferably selected among vegetables and fruits, wherein at least part of said macroparticles is visible to the naked eye and wherein said macroparticles are dispersed in said starchy material. The present invention further refers to a process for producing a snack, and to an unexpanded gelatinized product (pellet).

A pyroglutamic acid composition comprising pyroglutamic acid enhances the umami sensation of food products when topically applied. The pyroglutamic acid may be derived from a food product such as a tuber product or potato. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, or mixtures thereof. Topical addition of pyroglutamic acid in an amount of between about 300 to about 12,000 ppm onto a food product enhances both the salty and umami taste perceptions simultaneously. Other seasonings may also be simultaneously applied to the food product as part of the pyroglutamic acid composition. Alternatively, additional seasoning may be applied apart from the addition of the pyroglutamic acid in a separate step.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.

The invention relates to the use of an amidohydrolase for preparing foodstuffs or stimulants.