| abstract |
A coating for freshly pre-prepared potatoes, a method for the application thereof, and an end product of portions of coated and packed potatoes, where the coating includes a matrix of modified potato starch, preferably hydroxypropyl distarch phosphate, and anti-browning agents: sodium ascorbate, calcium ascorbate and citric acid, where it is an alternative to sulfite derivatives or metabisulfite, which prevents browning of the packaged potato. |