Intellectual Property Office

Non-Confidential Disclosures

“Development of a Novel Potato Chip Product Made From Red and Blue-Fleshed Potatoes”

PSU Inv. Disc. No 2751
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Field of the Invention/Keywords:

Food science, potato chips, cultivars, natural color preservation

Inventors:

Luke F. LaBorde

Links:

Inventor Website

Background:

Potato cultivars that contain natural anthocyanin pigments are available for development as value-added potato food products. Studies conducted by the USDA Agricultural Research Service have shown that the anthocyanins in these pigmented potatoes, both blue and red-fleshed, have beneficial health effects such as reducing serum cholesterol levels. Prior to processing, most redfleshed potato cultivars are a light rose color, which is often unevenly distributed, and contains streaks of un-pigmented areas radiating from the center. Upon frying in hot oil, the color fades to an uneven and faint brown-red color that is unattractive to the eye. The blue-fleshed potatoes are naturally dark blue and upon frying remain the same color.

Invention description:

This invention is a novel potato chip and process for making such, that intensifies the natural color during processing of the potato cultivars making it more attractive to consumers. A distinct color shift has been observed through processing in both the red-fleshed and blue-fleshed potatoes. The red-fleshed potatoes shift from a dull brown-red color to a unique and attractively intense red to orange-red color through the inventor’s process. The blue potatoes exhibit a dramatic change from an originally dark blue color to a magenta color after application of this process. Thus, there are opportunities to produce a unique range of red and blue color combinations.

Advantages:

The market for novel snack items is strong as consumers seek new products that are attractive, tasty, and healthful. Consumers may be attracted to these chips as a more healthful alternative to conventional chips, especially if a low fat version is developed. In addition, there are many popular potato chip flavors such as salsa, Cajun, barbecue, or jalapeno, which would complement the unique color of these chips. The novelty of these colors produced provides the opportunity to develop unique products, for example, red, white, and blue chip combinations.

Contact:

Matthew Smtih
Sr. Technology Licensing Officer
Intellectual Property Office
113 Technology Center
The Pennsylvania State Univ.
University Park, PA 16802-7000
Phone: (814) 863-1122
Fax: (814) 865-3591
E-mail:mds126@psu.edu