Patent ID: 9078462
Filing Date: 2015-07-14
Classification: A23L,A23V

Abstract:
1. A method of preparing whole-tissue potato food products, wherein the whole-tissue potato food products selected from the group consisting of peeled potatoes, potato slices, potato cubes, potato dices, potato shreds, potato wedges, potato sticks, potato grannies, potato flakes, and potato flour, wherein the whole-tissue potato food products comprise starch within intact parenchyma cell walls and wherein the starch within intact parenchyma cell walls comprising: contacting a whole-tissue potato substrate comprising starch within intact cell walls with an aqueous solution of an etherifying or esterifying agent at a temperature between 22° C. and 70° C. in a suspension or slurry; wherein the whole-tissue potato substrate is selected from the group consisting of peeled potatoes, potato slices, potato cubes, potato dices, potato shreds, potato wedges, potato sticks, potato granules, potato flakes, and potato flour, wherein the whole-tissue potato substrate comprises at least 20% intact parenchyma cells and wherein the whole-tissue potato food product has enhanced resistant starch compared to the whole-tissue potato substrate.