Described herein is a method of frying potato fries, using canola oil having an oil life of 0 to 20 days, wherein the canola comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor. Also described herein is A fried potato fry made with canola oil having an oil life of 0 to 20 days, wherein the canola oil comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor.

Described herein is a method of frying potato fries, using canola oil having an oil life of 0 to 20 days, wherein the canola comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor. Also described herein is A fried potato fry made with canola oil having an oil life of 0 to 20 days, wherein the canola oil comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor.

A vegetable- and/or fruit-containing snack food, the snack food comprising a sheet having a thickness of from 1 to 8 mm, the sheet comprising a rigid starch matrix comprising potato starch and a plurality of individual pieces of vegetable and/or fruit randomly distributed throughout the matrix, wherein at least 50% by number of the pieces have a minimum dimension of at least 0.75 mm and a maximum dimension of up to 7 mm, wherein the matrix defines therein a first cellular structure of first cellular pores having a first pore size distribution and the pieces define therein a second cellular structure of second cellular pores having a second pore size distribution, at least some of the second cellular pores are defined by polysaccharide cell walls of the respective vegetable and/or fruit, and the first pore size distribution has a larger number-average pore size and a wider distribution than the second pore size distribution. A method of manufacture is also disclosed.

Compositions and method comprising lactic acid-producing bacteria in baked goods.

Compositions and method comprising lactic acid-producing bacteria in baked goods.

Method for preparing potato chips, comprising the following steps in a central kitchen: - subjecting the potato to a thermal treatment of cooking by single-layer immersion, vacuum cooking or steam cooking,- subjecting the potato to a scan to record its shape and size,- determining the position of cuts on the potato model,- determining the position of a hole with a single inlet in each portion,- performing the mechanical emptying of the holes, recovering a cap for each hole,- injecting a filling into each hole and covering each hole with the caps,- performing the mechanical cutting of the potato into the predetermined portions,- performing a pre-frying of the portions,- cooling and deep-freezing the filled and pre-fried portions, and- packaging the already frozen portions; comprising a step of preparation at the place of consumption, comprising heating the portions.

Method for preparing potato chips, comprising the following steps in a central kitchen: - subjecting the potato to a thermal treatment of cooking by single-layer immersion, vacuum cooking or steam cooking,- subjecting the potato to a scan to record its shape and size,- determining the position of cuts on the potato model,- determining the position of a hole with a single inlet in each portion,- performing the mechanical emptying of the holes, recovering a cap for each hole,- injecting a filling into each hole and covering each hole with the caps,- performing the mechanical cutting of the potato into the predetermined portions,- performing a pre-frying of the portions,- cooling and deep-freezing the filled and pre-fried portions, and- packaging the already frozen portions; comprising a step of preparation at the place of consumption, comprising heating the portions.

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.

A structure of a machine for cooking snacks in a salt bath, includes: a load-bearing frame; a mixing drum, having a tubular body extending along a main axis, an inlet mouth, an outlet mouth and a feed screw, inside the tubular body, configured to force a plurality of elements placed inside the tubular body to advance from the inlet mouth towards the outlet mouth; a containment jacket, which encloses the mixing drum and is integral with it; a recirculation gap defined between the mixing drum and the containment jacket; a sieving zone for separating the elements, inside the tubular body, from a bath of granular material in which the elements are immersed; a heater configured to heat the bath of granular material; motor driver for continuously rotating the containment jacket and the mixing drum integral with it. The main axis is tilted with respect to a reference horizontal plane.