The colour of fried potato products is determined by the reducing sugar content in the potatoes. This makes reducing sugar (glucose, fructose) an important parameter in the quality control of potatoes for processing.
The colour of fried potato products is determined by the reducing sugar content in the potatoes. This makes reducing sugar (glucose, fructose) an important parameter in the quality control of potatoes for processing.

Different potato products have a different tolerance for reducing sugars. Here is some guidance:

Maximum reducing sugar content

French Fries 0.5%
Chips 0.2%
Dehydrated Products 0.3%
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