Fats for Snack Frying

Approximately 280.000 tons of snacks are produced in Germany per annum, including 90.000 tons of crisps. During the production the potatoes are cut with sharp knifes into thin slices. The smoother the surface the less fat is absorbed in the following deep-frying process.

After blanching and letting drain the potato slices are fried in continuous operation deep-fryers. The flowing oil permits an ideal heat transfer to the frying good and a little absorption of fat.

It is important that the fat has a neutral taste and supports the flavour development of the potato slices. Furthermore, the fat has to give stability to the product over a long period of time to ensure the long shelf life of the crisps.