Fried potatoes techniques

Some foods subjected to heat or steam stress can be effectively protected by application of a FRI to their surfaces by spray or dip techniques. Application of the FRI to exposed surfaces immediately after processing can be very effective. Salt is another vehicle for post-processing application of FRIs. Oil roasted nuts, potato chips and crackers are routinely protected by FRIs, using salt as the carrier. Care must be taken to use salt with tightly-controlled specifications on its metal content. 

Using this technique, other foodstuffs (soy bean oil, potato frying oil, Chinese noodles etc.) can be controlled with respect to their oxidative stability and the effect of certain additives. 

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