About Ingredients

Discover insights on frying oils with PotatoPro—key types, industry applications, health considerations and in snack food processing.

The formation of foam can become an issue in various parts of the potato and snack production process. Defoamers or antifoam agents can be used to prevent the formation of foam in both water based systems such as industrial washers, flumes, blanchers and cookers or oil based systems such as fryers.

Enzymes are biological catalysts widely used in the processing of potatoes and potato products. They facilitate specific biochemical reactions, improving process efficiency, product quality, and yield. In potato processing, enzymes are employed for starch extraction, texture modification, reduction of enzymatic browning, and enhancement of product appearance and shelf life.

Learn how coating and batter techniques enhance the taste, crunch, and visual appeal of potato snacks and frozen potato products.

Flavours covers the actual ingredients added to potato products and snacks to create better and/or different tasting products as well as their suppliers.

Salt (Sodium Chloride) is a key factor in the taste of potato products. This section lists suppliers, the types of salt offered and covers the discussions around the health impact of (too high) sodium intake.

Sodium Acid Pyrophosphate (SAPP) is a key additive in potato processing that prevents enzymatic browning and after cooking darkening by chelating iron. It ensures uniform color, improves quality, reduces waste and supports large scale production efficiency.

Corn Masa is a corn (maize) flour or dough cooked in an alkaline solution. Corn Masa is the key ingredient in tortillas and tortilla chips and several other Latin American foods