Chips

Description of product

Chips or potato chips are thin slices of potato that are baked in hot fat or oil until they have achieved a colour ranging from light to golden yellow. Depending on the length and temperature of their being heated, relatively high quantities of acrylamid may be produced. However, the presence of this potentially carcinogenic substance has been reduced greatly through the modification of production processes. The starch and fat content of these crispy snacks is approximately forty per cent in each case.

• Further term: potato chips
• See also: snacks, peanut puffs, tortillas

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in chips. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• frying oils:plant-based oils, e.g. soy oil or rapeseed oil / canola ; also cotton seed oil
• flavour enhancers: glutamate, also spices or flavourings derived from nutritional yeast
• emulgators, e.g. mono- und diglycerides
• acidifier: citric acid
• flavourings: e.g. cheese flavouring made with genetically modified enzymes (protease, lipase)